Description
This Best Greek Orzo Salad with feta cheese features everything good about one-dish pasta salad: orzo, cherry tomatoes, chickpeas, cucumber, basil, and a tangy, sweet Italian dressing to tie it all together.
Ingredients
Scale
- 12 ounces dry orzo
- 1/2 cup cherry tomatoes, halved
- 2/3 cup chickpeas, drained and rinsed
- 1 medium cucumber, peeled and chopped
- 1 tablespoon freshly chopped basil
- 1/4 red onion, chopped
- 1/2 cup packed baby spinach, optional
- 1/3 cup crumbled feta cheese (microbial rennet)
- 1/2 cup olive oil
- 4 tablespoons red wine vinegar
- 2 tablespoons water
- 3 teaspoons honey
- 1 tablespoon fresh-squeezed lemon juice
- 3 tablespoons grated parmesan cheese (microbial rennet)
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cracked black pepper
- 3 teaspoons Italian blend dried herb seasoning
Instructions
- Cook Orzo: Place orzo in a pot, cover with water. Stir in 1/2 teaspoon salt, and bring to a boil. Cook 8-9 minutes until tender, drain and rinse with cold water.
- Combine: In a large bowl combine orzo, tomatoes, chickpeas, cucumbers, basil, onions and spinach (if using) and toss.
- Dress: Toss with the dressing to serve immediately, OR cover tightly and chill until ready to serve, then toss with dressing just before serving.
- Make Dressing: Combine all dressing ingredients in a jar, screw the lid on tightly, shake vigorously til well blended, then chill until ready to use.
Notes
Flavor tip: add sliced avocado and kalamata olives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 529 kcal
- Sugar: 11 g
- Sodium: 729 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 2 mg
Keywords: greek orzo salad, pasta salad, italian dressing, side dish, mediterranean