Vegetarian
Orzo Pasta Salad
Description
With Mediterranean-inspired flavors (feta! olives!) and fresh summer veggies, this easy Orzo Pasta Salad will be the talk of your next backyard get-together. Everyone will want the recipe, and who can blame them?! It’s the best orzo salad ever!
Ingredients
- 8 ounces dry orzo 1 1/2 cups; I use whole wheat orzo
- 1 English cucumber seeded quartered lengthwise, and cut into 1/4-inch pieces
- 1 pint grape or cherry tomatoes halved
- 1 orange or yellow bell pepper cored and diced
- 1 (14-ounce) can reduced sodium chickpeas rinsed and drained
- 8 ounces feta cheese crumbled (about 1 1/2 cups)
- ⅔ cup pitted Kalamata olives leave whole
- 1 cup chopped fresh basil
- For the Dressing:
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar plus a few splashes to taste
- 1 small garlic clove grated or finely minced
- 2 teaspoons Dijon mustard
- ¾ teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
Directions
- Cook the orzo in a large pot of salted water until al dente, according to package instructions. Drain, then transfer to a large mixing bowl.
- While the orzo cooks, make the dressing: In a bowl or liquid measuring cup with a spout, whisk together the oil, vinegar, garlic, mustard, salt, oregano, and black pepper. While the orzo is still warm, pour about half of the dressing over it and stir to coat (this helps the orzo absorb the dressing flavor and keeps it from sticking together).
- To the bowl with the orzo, add the cucumber, tomatoes, bell pepper, chickpeas, feta, olives, and basil. Toss to combine, adding more dressing so that every is nicely moistened. Taste and add more salt and pepper for additional seasoning or a splash or two of vinegar for more zing. Refrigerate until ready to serve; just before serving, toss with a bit more dressing.
