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Mediterranean Orzo Salad
This Mediterranean Orzo Salad is bursting with delicious Mediterranean inspired flavors, packed with chickpeas, Kalamata olives, cherry tomatoes and feta cheese. It's colorful, refreshing and best of all ready in only 20 minutes!
For the Dressing
- 1/4 cup lemon juice freshly squeezed
- 1/3 cup olive oil
- 1 clove garlic minced
- 1/4 tsp salt or to taste
- 1/8 tsp pepper or to taste
For the Salad
- 1 cup orzo dry
- 19 oz chickpeas (1 can)
- 2 cups cherry tomatoes cut in half
- 1 1/2 cups Kalamata olives pitted and cut in half
- 1 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1 red onion chopped
Cook the orzo pasta according to package instructions.
In a medium size jar add all the dressing ingredients together, close the lid and shake a few times, to mix well. Alternatively, you could whisk all the dressing ingredients together in a small bowl. Set aside.
In a large bowl add all the salad ingredients, pour the dressing over and toss well.
Top with additional feta cheese, parsley and pepper if preferred.
Orzo is a small type of pasta, similar in shape to rice. You can also use couscous for this recipe.
You can use rice in place of orzo in this recipe. Use a long grain rice, such as basmati, to prevent stickiness.
Refrigerate leftovers in an airtight container, for up to 3 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 263g | Calories: 473kcal | Carbohydrates: 54g | Protein: 13.1g | Fat: 23.7g | Saturated Fat: 6.146g | Polyunsaturated Fat: 2.681g | Monounsaturated Fat: 13.004g | Trans Fat: 0.006g | Cholesterol: 22mg | Sodium: 801mg | Potassium: 285mg | Fiber: 8.1g | Sugar: 8.13g | Vitamin A: 1000IU | Vitamin C: 11.6mg | Calcium: 230mg | Iron: 3.6mg