Description
A vibrant and refreshing Greek Orzo Salad featuring tender orzo pasta, chickpeas, fresh vegetables, Kalamata olives, and crumbled feta cheese, all tossed in a flavorful Greek salad dressing. Perfect as a light lunch, side dish, or picnic staple, this salad can be served immediately or chilled for enhanced flavors.
Ingredients
Scale
Salad Base
- 1.5 cups uncooked orzo pasta
- 1 (15-oz) can chickpeas, rinsed and drained (alternatively white beans)
- 1/2 pound mini Roma tomatoes, chopped
- 1 cucumber, seeded and chopped
- 1 bell pepper, chopped
- 1 red onion, finely chopped
- 4 oz black olives, drained and sliced (preferably Kalamata)
Cheese and Herbs
- 1 cup crumbled Feta cheese
- 2 tablespoons chopped fresh oregano (or parsley or a mix)
Dressing
- 1 cup Greek salad dressing (homemade or store-bought)
Instructions
- Cook the Orzo: Prepare the orzo pasta following the package instructions, typically boiling it until al dente, about 8-10 minutes. Drain the orzo in a sieve and rinse under cold running water for 15 seconds to cool it and stop the cooking process. Transfer the cooled orzo into a large salad bowl.
- Combine Salad Ingredients: To the bowl with orzo, add the rinsed and drained chickpeas, chopped mini Roma tomatoes, seeded and chopped cucumber, chopped bell pepper, finely chopped red onion, sliced black olives, and crumbled feta cheese. Add the chopped fresh oregano (or parsley) and pour in the Greek salad dressing. Toss all the ingredients thoroughly to combine and evenly coat the salad with the dressing.
- Serve or Chill: Serve the Greek Orzo Salad immediately to enjoy fresh textures and flavors, or cover and refrigerate for up to overnight. If preparing in advance beyond one hour, add fresh herbs like oregano or parsley just before serving to maintain their brightness and aroma.
Notes
- You can substitute chickpeas with white beans for a different texture and flavor.
- Using cold rinsed orzo helps prevent the salad from becoming mushy and keeps it light and fresh.
- Customize the herbs according to preference; parsley is a mild alternative to oregano.
- Chilling the salad allows flavors to meld nicely for a more cohesive taste.
- Serve chilled or at room temperature for best results.
