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orzo salad recipe.
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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.
Course Appetizer
Cuisine American, Greek
Prep Time 1 minute
Cook Time 8 minutes
Total Time 9 minutes
Servings 8 servings
Calories 268kcal
Author Arman

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

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