Description
Mediterranean orzo pasta salad offers a refreshing journey through coastal flavors, blending sun-kissed ingredients with zesty herbs. Crisp vegetables, tangy feta, and aromatic herbs dance together, inviting you to savor each delightful bite of this summer-perfect dish.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (375 milliliters) orzo pasta
- ½ cup (120 milliliters) Kalamata olives, halved
- ½ cup (120 milliliters) canned chickpeas, drained and rinsed
- ½ cup (120 milliliters) crumbled feta cheese
Fresh Vegetables and Herbs:
- 1 cup (240 milliliters) cherry tomatoes, halved
- 1 cup (240 milliliters) cucumber, diced
- ½ cup (120 milliliters) red bell pepper, diced
- ¼ cup (60 milliliters) red onion, finely diced
- ¼ cup (60 milliliters) fresh parsley, chopped
- 2 tablespoons (30 milliliters) fresh dill, chopped (or 1 teaspoon dried)
Dressing Ingredients:
- ¼ cup (60 milliliters) extra-virgin olive oil
- 3 tablespoons (45 milliliters) fresh lemon juice
- 1 teaspoon (5 milliliters) lemon zest
- 1 garlic clove, minced
- 1 teaspoon (5 milliliters) dried oregano
- Salt, to taste
- Pepper, to taste
Instructions
- Bring a generously salted water vessel to a rolling boil, then introduce orzo pasta and cook until perfectly tender with a slight resistance at its core, approximately 8-10 minutes. Carefully drain the pasta and refresh under cold running water to halt the cooking process and reduce temperature.
- During pasta preparation, meticulously dice ripe tomatoes, crisp cucumber, vibrant bell pepper, and pungent red onion into uniform, bite-sized pieces. Thoroughly rinse and drain chickpeas, ensuring excess liquid is removed. Delicately crumble the tangy feta cheese into irregular fragments.
- Craft a zesty Mediterranean dressing by vigorously whisking extra virgin olive oil with freshly squeezed lemon juice, fragrant lemon zest, minced garlic, dried oregano, and a precise balance of salt and cracked black pepper in a mixing receptacle.
- Transfer the cooled orzo into a spacious mixing bowl, gently incorporating diced vegetables, briny kalamata olives, protein-rich chickpeas, crumbled feta, and freshly chopped parsley and dill. Drizzle the prepared dressing over the mixture, using a light folding motion to ensure even distribution without crushing delicate ingredients.
- Allow the salad to marinate and develop complex flavors by refrigerating for a minimum of 30 minutes. Serve chilled or at ambient temperature, presenting a refreshing Mediterranean-inspired culinary experience.
Notes
- Rinse orzo with cold water immediately after cooking to stop the cooking process and prevent clumping, ensuring perfectly separate pasta grains.
- Use fresh herbs for maximum flavor impact, chopping them just before adding to the salad to preserve their vibrant taste and aroma.
- For a protein boost, add grilled chicken or shrimp to transform this side dish into a complete meal that’s perfect for meal prep or quick lunches.
- Customize the salad by swapping chickpeas with other legumes like white beans or lentils, making it adaptable for different dietary preferences and pantry contents.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 14 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg