Summer Orzo Pasta Salad

Name: Summer Orzo Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 8 ounces orzo pasta (cooked al dente according to package); 1/2 of an english cucumber (diced); 1/2 cup feta cheese (crumbled); 1 - 15 ounce can garbanzo beans {chickpeas} (drained and rinsed); 2 cups cherry tomatoes (halved); 1/2 small red onion (diced {about 2/3 cup}); 1/2 cup fresh basil leaves (chopped); 1/4 cup fresh mint leaves (chopped); 1/4 cup fresh parsley (chopped); 1/3 cup red wine vinegar; 1 lemons (juiced); 1 teaspoon honey; 1/2 teaspoons salt; 1/8 teaspoon freshly ground black pepper; 2/3 cup extra-virgin olive oil

Summer Orzo Pasta Salad is a great addition to any summer get together! This salad mixes together orzo pasta, chickpeas, feta cheese, crisp summer vegetables, fresh herbs and is topped with a light vinaigrette. Your guests are sure to love this one!

Prep20 min
Cook15 min
Total35 min
Makes8 servings
Calories315

Ingredients

8 servings

For the salad::

8 ounces orzo pasta (cooked al dente according to package)
1/2 of an english cucumber (diced)
1/2 cup feta cheese (crumbled)
1 - 15 ounce can garbanzo beans {chickpeas} (drained and rinsed)
2 cups cherry tomatoes (halved)
1/2 small red onion (diced {about 2/3 cup})
1/2 cup fresh basil leaves (chopped)
1/4 cup fresh mint leaves (chopped)
1/4 cup fresh parsley (chopped)

For the Red Wine Vinaigrette Dressing::

1/3 cup red wine vinegar
1 lemons (juiced)
1 teaspoon honey
1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil

Method

1
Cook the orzo according to the package. Let cool completely or run under cold water until cooled.
2
In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, tomatoes, red onion and gently stir to combine.
3
In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.
4
Add the orzo pasta to the vegetables and mix well. Pour HALF of the dressing over the salad and toss. Sprinkle the basil, mint and parsley over the salad and gently toss.
5
If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. The remaining half of the dressing can be used it you feel like you need more or it can be used to brighten the leftovers.

Notes

IMPORTANT: I always start with half of the dressing and see how the salad tastes. You can always add more dressing as needed. Feel free to mix up the vegetables or add additional ones like bell peppers and zucchini. I have also added grilled chicken to this salad which works well and have subbed white beans for the chickpeas and liked that too. You can easily make this salad a day or two ahead. I always leave the herbs out until the last minute or they will wilt. I also add only half of the dressing to the salad when I make it ahead and then add the remaining half when I serve the salad. This helps freshen the salad up and the orzo soaks up the dressing so it adds more flavor back in. Store the salad in an airtight container in the fridge for up to 5 days. When you go to serve it again you might want to add more dressing in and remix the salad. The orzo tends to soak up the dressing when it sits. To ensure the orzo isn’t mushy you want to cook the orzo just until it’s al dente, meaning it’s cooked but still slightly firm to the bite. Overcooking can lead to mushy orzo, which isn’t ideal for salads.