Orzo Salad

An easy Mediterranean salad made with orzo pasta, veggies, herbs, feta cheese, and an easy Greek-style vinaigrette, this Orzo Salad recipe is a protein-packed salad that's fresh and delicious!

Course Main Course, Pasta, Side Dish

Cuisine American, Barbecue, Canadian, North American, Party Food, Pasta, Pasta Salad, Summer

Keyword Mediterranean Orzo Salad, Orzo Salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 458kcal

Author Chrissie

Equipment

Ingredients

For the Salad

8 ounces orzo
4 cups chicken stock
2 cups water
2 teaspoons salt
juice of one lemon
1/2 cup pine nuts
1 medium cucumber
8-10 ounces cherry tomatoes sliced in half
15 ounces canned chickpeas drained and rinsed
1/2 cup kalamata olives pitted
1 medium red onion diced
2/3 cup feta cheese crumbled
a big handful of fresh basil chopped
a small handful of fresh parsley chopped

For the Vinaigrette

1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic very finely minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme

US Customary - Metric

Instructions

Make the vinaigrette dressing by combining all the ingredients in a jar or salad shaker, shaking well to combine. Store the dressing in the fridge until you're ready to dress the salad.
Add the stock, water, lemon juice and salt to a large pot and bring to a boil. Cook the orzo according to the package directions until al dente.
Drain the orzo, rinse it in cold water, and let it cool.
Toast the pine nuts in a dry pan over medium-low heat until they become brown and fragrant. Set them aside.
Finely chop the herbs.
Add the orzo to a large bowl along with the herbs, the cucumber, tomatoes, chickpeas, feta, olives, onion and the cooled pine nuts.
Pour the dressing over the salad and toss well.
Serve immediately or store in the fridge before serving for up to 2 days.

Notes

Storage Instructions

For best results, make 2-4 hours in advance and store in the fridge until ready to serve.

This pasta salad is best the day it's made, but it can be stored in the fridge in an airtight container for up to 3 days.

Nutrition