Description
A quick and vibrant Greek Orzo Salad featuring orzo pasta, fresh vegetables, chickpeas, and feta cheese, all tossed in balsamic vinaigrette.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cucumbers, diced
- 1 cup artichoke hearts, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, sliced
- 1/4 cup balsamic vinaigrette
- 1/2 cup feta cheese, crumbled
Instructions
- Cook the orzo pasta according to package instructions until al dente, then drain and rinse with cold water.
- In a large bowl, combine the cooked orzo, diced cucumbers, artichoke hearts, chickpeas, chopped sun-dried tomatoes, and sliced Kalamata olives.
- In a small bowl, whisk together the balsamic vinaigrette.
- Pour the vinaigrette over the salad ingredients and toss to combine.
- Top with crumbled feta cheese and serve immediately or chill in the refrigerator for later.
Notes
For extra crunch, toast the chickpeas before adding them to the salad. Allowing the salad to rest for 30 minutes enhances the flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg
Keywords: quick salad, Greek salad, orzo salad, Mediterranean recipes, healthy meals