Orzo Pasta Salad Recipe
Summer Orzo Pasta Salad is the perfect addition to any warm-weather gathering! This vibrant dish combines orzo pasta with chickpeas, feta cheese, crisp summer vegetables, and fresh herbs, all tossed in a light and refreshing vinaigrette. It’s a crowd-pleaser that your guests will absolutely adore!
Print
Pin
Servings: 6 servings
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.
Notes
It's recommended to start with half of the dressing and taste the salad first. Additional dressing can always be added as needed. The recipe is quite flexible, allowing for variations such as adding bell peppers and zucchini or other preferred vegetables. Grilled chicken is also a great addition, and substituting white beans for chickpeas is a delightful option.