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Ingredients
Scale
- 8 ounces dried orzo pasta cooked in salted water according to package directions, then cooled
- 1 1/2 cups cucumber diced
- 1 cup cherry tomatoes halved
- 1 cup chickpeas
- 1/4 cup minced red onion
- 1/2 cup feta cheese crumbled
- 1/4 cup chopped fresh parsley
- 6 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- salt and pepper to taste
Instructions
- In a large bowl, combine the cooked orzo pasta, diced cucumber, halved cherry tomatoes, chickpeas, minced red onion, chopped parsley, and crumbled feta cheese.
- In a separate small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, dried oregano, and season with salt and pepper.
- Drizzle the dressing over the pasta mixture and toss everything together to coat well. Serve immediately.
Notes
For added flavor, let the salad rest in the refrigerator for about 30 minutes before serving.
Feel free to substitute other vegetables based on your preference or seasonal availability.
This salad makes a great side dish or a light main course.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 16mg