Ingredients
Salad
- 8 ounces orzo pasta (about 1 ¼ cups uncooked)
- 15 ounce can chickpeas (rinsed and drained)
- 1 English cucumber (quartered lengthwise and then thinly sliced)
- 8 ounces cherry or grape tomatoes (halved)
- ½ cup thinly sliced red onion
- ½ cup pitted Kalamata olives (halved)
- ⅔ cup crumbled feta cheese
- ½ cup sliced fresh basil
Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic (minced)
- 1 teaspoon dried oregano
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon black pepper (or to taste)
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook following the package instructions until al dente. Drain the pasta using a colander, rinse it under cold water to stop the cooking process, drain thoroughly, and transfer the orzo to a large mixing bowl.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until fully combined and emulsified. Pour the dressing over the cooled orzo and toss to ensure the pasta is evenly coated.
- Combine Salad Ingredients: Add the chickpeas, sliced cucumber, halved tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese to the bowl with the dressed orzo. Gently stir to mix all ingredients together without mashing the vegetables or cheese.
- Add Fresh Basil and Final Seasoning: Fold in the sliced fresh basil carefully to preserve its brightness. Taste the salad, and adjust seasoning by adding more salt and pepper if needed. This salad can be served immediately or chilled in the refrigerator for a few hours to allow flavors to meld.
Notes
- Rinsing the orzo with cold water after cooking prevents it from becoming mushy and sticks together.
- The salad tastes even better when allowed to chill for an hour or two, making it ideal for make-ahead meals.
- Use fresh herbs and good quality olive oil for the best flavor.
- This salad can easily be customized by adding other veggies like bell peppers or substituting feta with goat cheese.
- If you prefer, toasted pine nuts or chopped parsley can be added for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
