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Orzo Salad with Feta, Chickpeas, and Fresh Herbs Recipe

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4.2 from 2 reviews

A vibrant and flavorful Orzo Salad combining tender orzo pasta with fresh vegetables, creamy feta cheese, and a zesty Greek dressing. Perfect for a light lunch or a side dish, this salad blends Mediterranean ingredients with fresh herbs for a refreshing, wholesome meal.

Ingredients

Orzo and Salad Base

  • 1½ cups dry orzo pasta
  • 2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
  • 2 cups halved cherry tomatoes
  • 1 cup cooked chickpeas, drained and rinsed
  • 4 ounces feta cheese, cut into ¼-inch cubes
  • ⅓ cup thinly sliced red onion
  • ½ cup pitted Kalamata olives
  • 1 cup fresh basil and/or mint leaves

Dressing

  • 1 recipe Greek Salad Dressing
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon oregano
  • ¼ teaspoon sea salt

Seasoning

  • Freshly ground black pepper
  • Olive oil (for tossing the cooked orzo)

Instructions

  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package directions, or slightly past al dente for the best texture. Drain the pasta and toss it lightly with olive oil to prevent sticking. Spread the orzo on a baking sheet to cool completely.
  2. Prepare the Dressing: Make the Greek Salad Dressing as per recipe instructions. Stir in the red wine vinegar, fresh lemon juice, oregano, and sea salt, blending well to enhance the flavors.
  3. Combine the Salad Ingredients: In a large mixing bowl, combine the cooled orzo with cucumbers, halved cherry tomatoes, cooked chickpeas, feta cubes, thinly sliced red onion, and Kalamata olives.
  4. Add Dressing and Toss: Drizzle the prepared dressing over the combined salad ingredients. Add half of the fresh basil and/or mint leaves, season with freshly ground black pepper to taste, and toss gently to evenly coat everything.
  5. Garnish and Serve: Transfer the salad to a serving dish if desired, garnish with the remaining fresh herbs, and serve chilled or at room temperature for a refreshing Mediterranean meal.

Notes

  • Allow the orzo to cool completely before mixing to avoid wilting the fresh vegetables and herbs.
  • This salad can be prepared a few hours ahead and refrigerated; add fresh herbs just before serving to maintain their brightness.
  • For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
  • Use freshly ground black pepper for the best flavor enhancement.
  • If Persian cucumbers are unavailable, use English cucumbers as a substitute.

Find it online: https://glowcooks.com/orzo-salad-with-feta-chickpeas-and-fresh-herbs-recipe/