Orzo Salad
This orzo salad is made with fresh veggies and chickpeas all tossed in a zingy lemon vinaigrette. A healthy and refreshing pasta salad that will make everyone come back for seconds.
Servings 8 servings
Calories 268kcal
Ingredients
- 8 ounces orzo dry weight
- 1 small cucumber chopped
- 1 cup cherry tomatoes halved
- 1 cup canned chickpeas drained
- 1/4 small red onion finely chopped
- 1/2 cup feta cheese crumbled
- 1/3 cup parsley finely chopped
- 1/4 cup pesto
Greek dressing
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon oregano
Instructions
- Cook the orzo in a pot of boiling water until al dente. Drain and set aside.
- Whisk together the dressing ingredients until combined.
- Mix the pesto through the cooked orzo. Add it to a large bowl, along with the remaining salad ingredients, and mix well.
- Add the dressing and mix everything together until combined.
Notes
STORAGE: Leftovers can be stored in the refrigerator, covered, for up to 4 days.
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 27g | Protein: 7g | Fat: 15g | Sodium: 315mg | Potassium: 194mg | Fiber: 2g | Vitamin A: 516IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 1mg | NET CARBS: 25g