Orzo Salad with Fresh Herbs (Print)
Vibrant orzo with fresh veggies, herbs, and zesty dressing.
# Ingredients:
01 -
1½ cups dry orzo pasta
02 -
1 recipe Greek Salad Dressing
03 -
1 tablespoon red wine vinegar
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1 tablespoon fresh lemon juice
05 -
½ teaspoon oregano
06 -
¼ teaspoon sea salt
07 -
2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
08 -
2 cups halved cherry tomatoes
09 -
1 cup cooked chickpeas, drained and rinsed
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4 ounces feta cheese, cut into ¼-inch cubes
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⅓ cup thinly sliced red onion
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½ cup pitted Kalamata olives
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1 cup fresh basil and/or mint leaves
14 -
Freshly ground black pepper
# Directions:
01 -
Bring a large pot of salted water to a boil. Prepare the orzo according to the package directions, or until slightly past al dente. Drain and toss it with a small amount of olive oil to prevent sticking. Spread onto a baking sheet to cool.
02 -
Prepare the Greek Salad Dressing and mix in the red wine vinegar, lemon juice, oregano, and sea salt.
03 -
In a large bowl, combine the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, and season with freshly ground black pepper. Toss gently to combine.
04 -
Garnish the salad with the remaining herbs and serve immediately.
# Notes:
01 -
If preparing in advance, add the herbs at the last minute and toss with a drizzle of olive oil before serving.