Orzo Pasta Salad Recipe
Orzo pasta salad is a delightful dish that perfectly blends orzo pasta, chickpeas, feta cheese, crisp summer vegetables, and fresh herbs, all brought together with a light red wine vinaigrette. This versatile salad is sure to be a hit at any gathering.
Essential Ingredients
To make this refreshing salad, you’ll need the following ingredients: 8 ounces of orzo pasta, cooked according to package instructions (opt for whole wheat for a healthier choice), 1/2 English cucumber, diced, 1/2 cup crumbled feta cheese, 1 – 15-ounce can garbanzo beans (chickpeas), drained and rinsed, 2 cups cherry tomatoes, halved, 1/2 small red onion, chopped (approximately 2/3 cup), 1/2 cup fresh basil leaves, chopped, 1/4 cup fresh mint leaves, chopped, and 1/4 cup fresh parsley, chopped. For the red wine vinaigrette dressing, you’ll need 1/3 cup red wine vinegar, the juice of 1 lemon, 1 teaspoon honey, 1/2 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 2/3 cup extra-virgin olive oil.
Preparation Steps
Cooking orzo pasta to perfection is crucial. Begin by bringing a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Once cooked, drain the orzo and rinse it under cold water to halt the cooking process, ensuring it cools completely and remains separate.
While the pasta cools, prepare the vegetables and herbs. Dice the English cucumber and chop the red onion finely. Halve the cherry tomatoes and chop the basil, mint, and parsley leaves. Rinse the garbanzo beans thoroughly to remove any canned residue.
In a large mixing bowl, combine the diced cucumber, crumbled feta cheese, drained garbanzo beans, halved cherry tomatoes, and chopped red onion. This forms the vibrant, colorful base of your salad.
Assembling the Salad
Combining the Salad Components
Once all your ingredients are prepped, it’s time to bring them together. Add the cooked and cooled orzo pasta to the mixing bowl with the vegetables and herbs. Gently mix everything to ensure even distribution of all ingredients. The orzo will absorb the flavors and juices from the vegetables, enhancing the overall taste.
Making the Red Wine Vinaigrette Dressing
Creating the perfect vinaigrette is an art. In a mason jar or salad dressing container, combine red wine vinegar, freshly squeezed lemon juice, honey, salt, and freshly ground black pepper. Add extra-virgin olive oil and whisk vigorously until the dressing emulsifies into a smooth, cohesive mixture. This vinaigrette will add a tangy, bright flavor to your salad, perfectly complementing the fresh ingredients.
Tossing and Serving
Pour half of the prepared dressing over the salad and toss gently to coat all the ingredients evenly. This initial mixing allows the flavors to meld together. Sprinkle the chopped basil, mint, and parsley over the salad and give it another gentle toss.
For immediate serving, you can add more dressing as needed to ensure every bite is flavorful. If you’re planning to serve the salad later, refrigerate the salad and the remaining dressing separately. When ready to serve, toss the salad again with the reserved dressing to refresh its taste.
Recipe Tips & Frequently Asked Questions
Choosing the Best Ingredients
- Select the freshest vegetables and herbs to ensure maximum flavor and texture.
- Opt for high-quality feta cheese and extra-virgin olive oil to enhance the salad’s richness and depth.
Make-Ahead and Storage Tips
- Store the salad and dressing separately in the refrigerator to keep the ingredients fresh.
- The salad can be made ahead of time and assembled just before serving, allowing the flavors to develop.
Variations and Additions
- Experiment by adding grilled chicken, shrimp, or tofu to transform the salad into a hearty main dish.
- Incorporate other vegetables like bell peppers or zucchini for added crunch and variety.
What to Serve With This Recipe
Complementary Side Dishes
Pair the Orzo Pasta Salad with dishes like grilled meats, fish, or a light vegetable soup for a balanced meal.
Beverage Pairings
A crisp white wine, such as Sauvignon Blanc, or a light, refreshing iced tea complements the fresh flavors of the salad beautifully.
Serving Ideas for Different Occasions
This salad is perfect for picnics, potlucks, and dinner parties. It’s easy to transport and remains delicious even when served cold, making it an ideal choice for outdoor gatherings.
Frequently Asked Questions
Common Questions About the Recipe
- How can I prevent the orzo from becoming too soft? Cook the orzo until al dente and rinse it under cold water to stop further cooking.
- Can I make this salad ahead of time? Yes, but store the dressing separately and toss just before serving for the best texture.
Troubleshooting and Tips
- If the salad is too dry, add more dressing gradually until the desired consistency is achieved.
- To avoid overpowering flavors, balance the vinaigrette ingredients carefully.
Customization Options
- Adjust the herbs and vegetables based on seasonal availability and personal preference.
- For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
Ingredients:
For the salad:
8 ounces orzo pasta, cooked as per the package instructions (whole wheat can be a healthier option)
1/2 English cucumber, diced
1/2 cup crumbled feta cheese
1 – 15-ounce can garbanzo beans (chickpeas), drained and rinsed
2 cups cherry tomatoes, halved
1/2 small red onion, chopped (approximately 2/3 cup)
1/2 cup fresh basil leaves, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh parsley, chopped
For the Red Wine Vinaigrette Dressing:
1/3 cup red wine vinegar
Juice of 1 lemon
1 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
Instructions:
Prepare the orzo according to the package directions. Once cooked, let it cool completely, or run it under cold water until it’s fully cooled.
In a large mixing bowl, combine the diced cucumber, crumbled feta, drained garbanzo beans, halved cherry tomatoes, and chopped red onion. Gently stir until all the ingredients are well mixed.
In a mason jar or salad dressing container, whisk together the red wine vinegar, lemon juice, honey, salt, pepper, and extra-virgin olive oil until the mixture is well blended.
Add the cooked orzo to the vegetable mixture and stir well to combine. Pour half of the prepared dressing over the salad and toss to ensure everything is evenly coated. Sprinkle the chopped basil, mint, and parsley over the salad and gently mix again.
If you plan to serve the salad immediately, you may want to add more dressing as needed. Otherwise, refrigerate the salad and the remaining dressing separately. When ready to serve, add the reserved dressing and toss the salad once more to ensure it’s well-coated.
Orzo Pasta Salad Recipe
Ingredients
For the salad:
- 8 ounces orzo pasta cooked as per the package instructions (whole wheat can be a healthier option)
- 1/2 English cucumber diced
- 1/2 cup crumbled feta cheese
- 1 – 15- ounce can garbanzo beans chickpeas, drained and rinsed
- 2 cups cherry tomatoes halved
- 1/2 small red onion chopped (approximately 2/3 cup)
- 1/2 cup fresh basil leaves chopped
- 1/4 cup fresh mint leaves chopped
- 1/4 cup fresh parsley chopped
For the Red Wine Vinaigrette Dressing:
- 1/3 cup red wine vinegar
- Juice of 1 lemon
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2/3 cup extra-virgin olive oil
Instructions
- Prepare the orzo according to the package directions. Once cooked, let it cool completely, or run it under cold water until it’s fully cooled.
- In a large mixing bowl, combine the diced cucumber, crumbled feta, drained garbanzo beans, halved cherry tomatoes, and chopped red onion. Gently stir until all the ingredients are well mixed.
- In a mason jar or salad dressing container, whisk together the red wine vinegar, lemon juice, honey, salt, pepper, and extra-virgin olive oil until the mixture is well blended.
- Add the cooked orzo to the vegetable mixture and stir well to combine. Pour half of the prepared dressing over the salad and toss to ensure everything is evenly coated. Sprinkle the chopped basil, mint, and parsley over the salad and gently mix again.
- If you plan to serve the salad immediately, you may want to add more dressing as needed. Otherwise, refrigerate the salad and the remaining dressing separately. When ready to serve, add the reserved dressing and toss the salad once more to ensure it’s well-coated.
