Greek Orzo Pasta Salad
Easy Greek Orzo Pasta Salad is tangy, fresh and full of Mediterranean flavours. Tasty vegetables, herbs, olives, feta cheese and orzo pasta are combined with a zesty lemony vinaigrette for a healthy, light and delicious salad.
Ingredients
Lemon Vinaigrette
- ¼ cup olive oil
- 2 garlic cloves minced
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Salad Ingredients
- 1 cup orzo pasta (175g)
- 3 - 4 Persian cucumber diced
- ¼ cup small diced red onion
- 300 ml jar roasted red peppers, drained and chopped
- 1 cup chickpeas rinsed and drained
- ¾ cup sliced kalamata olives
- ⅓ cup freshly chopped parsley
- ⅓ cup freshly chopped mint
- 1 cup crumbled feta cheese
Instructions
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In a medium bowl whisk together the lemon vinaigrette ingredients: olive oil, garlic, lemon juice, red wine vinegar, salt and pepper. Set aside.
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Meanwhile, in a medium saucepan bring 5 cups of water to a boil over high heat. Lightly salt the water and add orzo and cook for 8 - 9 minutes until the orzo is al dente. Immediately drain the orzo in a fine mesh sieve and rinse it well with cold water. If orzo is done before being ready to assemble the salad, transfer the orzo to a medium bowl, toss with 1 to 2 teaspoons of olive oil. Place a piece of plastic wrap on the surface of the orzo.
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Into a large salad bowl add the orzo, cucumbers, onion, roasted red peppers, chickpeas, olives, parsley, mint and crumbled feta.
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Pour the dressing over the salad and toss to combine. Refrigerate until needed.
Recipe Notes
- Roasted red peppers can be replaced with one diced red bell pepper.
- To make the salad vegan, omit feta cheese and use a replacement vegan cheese or nutritional flakes.
- To make the salad gluten free, use a gluten free pasta instead.
- Any leftover salad can be refrigerated in an airtight container for 4 – 5 days.
- Because of the fresh ingredients in the salad it is not recommended for freezing.