Orzo Salad 

This Orzo Salad is a vibrant and refreshing dish perfect for warm days, casual lunches, or festive gatherings. It combines tender orzo pasta with juicy cherry tomatoes, crisp cucumbers, creamy feta, and protein-rich chickpeas, creating a satisfying yet light meal. Briny Kalamata olives and fresh herbs add depth of flavor, while a zesty dressing made with red wine vinegar, lemon juice, and olive oil ties everything together. This salad is versatile—serve it as a side dish, main course, or make-ahead lunch. Its colorful presentation and balanced flavors make it a crowd-pleaser for picnics, potlucks, and weekday meal prep.

Ingredients

• 1½ cups dry orzo pasta
  
  

• 1 tablespoon red wine vinegar
  
  

• 1 tablespoon fresh lemon juice
  
  

• 3 tablespoons extra virgin olive oil
  
  

• ½ teaspoon dried oregano
  
  

• ¼ teaspoon sea salt
  
  

• 2 Persian cucumbers, halved lengthwise and sliced ¼-inch thick
  
  

• 2 cups cherry tomatoes, halved
  
  

• 1 cup cooked chickpeas, drained and rinsed
  
  

• 4 ounces feta cheese, cubed
  
  

• ⅓ cup thinly sliced red onion
  
  

• ½ cup pitted Kalamata olives
  
  

• 1 cup fresh basil and/or mint leaves
  
  

• Freshly ground black pepper, to taste
  
  

Directions

1. Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until just past al dente. Drain, toss with a drizzle of olive oil, and spread on a baking sheet to cool.
   
   

2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, and salt.
   
   

3. In a large mixing bowl, combine cooled orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives.
   
   

4. Pour dressing over the salad, add half the herbs, and toss gently until well coated.
   
   

5. Garnish with remaining herbs, season with black pepper, and serve.
   
   

Nutrients (per serving, approx. 6 servings)

Calories: 295
Protein: 9g
Total Fat: 13g
Saturated Fat: 4g
Carbohydrates: 37g
Fiber: 4g
Sugars: 4g
Sodium: 430mg