Description
A vibrant, tangy Greek Orzo Salad packed with fresh veggies, feta, and a zesty lemon-oregano dressing.
Ingredients
Scale
- 1½ cups (8 oz) dry orzo pasta
- ¼ cup olive oil
- 3 Tbsp red wine vinegar
- Juice of 1 lemon
- 1 Tbsp Dijon mustard
- 2 garlic cloves, minced
- ½ tsp dried oregano
- Salt & pepper to taste
- 2 Persian cucumbers, sliced
- 2 cups cherry tomatoes, halved
- 1 cup cooked chickpeas
- 4 oz feta cheese, cubed
- ⅓ cup thinly sliced red onion
- ½ cup Kalamata olives
- 1 cup fresh basil and/or mint
Instructions
- Cook orzo, drain, and rinse under cold water.
- Whisk together dressing ingredients.
- Combine orzo, veggies, feta, and olives in a bowl.
- Toss with dressing and herbs.
- Season with pepper and serve.
Notes
Best served chilled or at room temperature.
Keywords: Greek orzo salad, Mediterranean salad, easy pasta salad, summer salad recipe, vegetarian orzo salad
