Greek Orzo Salad
This Easy Greek Orzo Salad is packed with fresh veggies, chickpeas, feta, and the most delicious homemade lemon herb dressing. Perfect for meal prep, picnics, and summer cookouts!
Servings: 8
Ingredients
- 16 oz dry whole wheat orzo (about 2 cups)
- 1 English cucumber diced
- 2 cups cherry tomatoes halved
- 1/2 cup red onion chopped
- 1/3 cup Kalamata olives pitted and chopped
- 1 (15 oz) can chickpeas drained and rinsed
- 2 cups baby arugula
- 3/4 cup feta cheese cut into cubes
- 1/4 cup fresh parsley finely chopped
For the Dressing:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 clove garlic minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the orzo. Cook the orzo according to package directions until al dente. Drain and immediately rinse under cold water to stop the cooking process. Allow it to cool completely before assembling the salad.
- Make the dressing. In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper. Whisk until smooth and emulsified.
- Assemble the salad. In a large serving bowl, combine the cooked orzo and the rest of the salad ingredients. Pour the dressing over the salad and gently toss until everything is evenly coated.
- Chill. Cover and refrigerate the salad for at least 30 minutes before serving. This gives the dressing time to soak into the pasta and vegetables while allowing all of the flavors to meld together.
- Serve and enjoy. Give the salad one final toss and garnish with extra feta, parsley, fresh oregano, and a squeeze of lemon if desired.
Nutrition
Serving: 1/8th of recipe | Calories: 279kcal | Carbohydrates: 17.9g | Protein: 5.6g | Fat: 13.6g | Saturated Fat: 3.5g | Cholesterol: 12.5mg | Sodium: 486mg | Fiber: 3.4g | Sugar: 2.4g