Description
A vibrant Mediterranean pasta salad bursting with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives and creamy feta—all tossed in a tangy Greek dressing. Perfect as a light lunch, summer side or picnic favorite!
Ingredients
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1½ cups (about 8 oz) dry orzo pasta
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Greek Salad Dressing (about ¼ cup olive oil, 3 Tbsp red wine vinegar, juice of 1 lemon, 1 Tbsp Dijon mustard, 2 garlic cloves minced, ½ tsp oregano, kosher salt & pepper)
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1 Tbsp red wine vinegar
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1 Tbsp fresh lemon juice
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½ tsp dried oregano
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¼ tsp sea salt
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2 Persian cucumbers, halved vertically and sliced ¼‑inch thick
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2 cups cherry tomatoes, halved
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1 cup cooked chickpeas, drained & rinsed
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4 oz feta cheese, cut into ¼‑inch cubes
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⅓ cup thinly sliced red onion
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½ cup pitted Kalamata olives (halved if large)
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1 cup fresh basil and/or mint leaves
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Freshly ground black pepper, to taste
Instructions
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Cook orzo according to package directions until al dente. Drain and rinse under cold water.
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In a small bowl, whisk together Greek Salad Dressing ingredients plus the vinegar, lemon juice, oregano and salt.
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In a large bowl, combine cooled orzo, cucumbers, tomatoes, chickpeas, feta, onion, olives and herbs.
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Pour dressing over salad and toss gently to coat evenly.
- Season with freshly ground black pepper. Serve at room temperature or chilled.
Notes
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Make it vegan by omitting feta or using vegan feta.
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Prep ahead and refrigerate up to 1 day; add herbs and feta just before serving for best texture.
- Customize with red bell pepper, artichoke hearts or fresh dill.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil, toss
- Cuisine: Greek / Mediterranean