Description
Mediterranean Orzo Salad is a bright, chilled pasta salad with tender orzo, chickpeas, roasted red peppers, artichoke hearts, cucumber, tomatoes, olives, feta, parsley, lemon, and Greek dressing. It is fresh, hearty, and easy to make ahead for lunches, cookouts, potlucks, or a simple side with grilled chicken.
Ingredients
- 1 ½ cups uncooked orzo
- 1 tablespoon avocado oil, or olive oil
- 3 chicken bouillon cubes, or 1 ½ to 2 tablespoons kosher salt
- 1 16 oz can chickpeas, drained and rinsed
- 1 12 oz jar roasted red peppers, drained and sliced
- 1 12 oz jar artichoke hearts, drained and sliced
- ¾ English cucumber, diced, about 2 cups
- 1 pint cherry tomatoes, sliced, about 2 cups
- ⅓ cup red onions, finely diced
- ½ cup pitted kalamata olives, or black olives
- ¾ cup feta cheese, crumbled
- ¼ cup parsley, roughly chopped
- 1 tablespoon fresh lemon juice
- 1 cup Greek salad dressing
Instructions
- Boil the orzo: Bring a large pot of water to a boil and add the chicken bouillon cubes, or kosher salt. Add the orzo and cook 30 seconds less than al dente according to package directions.
- Cool the orzo: Drain the orzo well, then spread it on parchment paper or a tray. Drizzle with avocado oil and toss gently so the grains stay separate as they cool.
- Prepare the mix ins: Drain the chickpeas, roasted red peppers, and artichoke hearts well. Slice the peppers, artichokes, cherry tomatoes, and olives if needed, then dice the cucumber and red onions and chop the parsley.
- Combine the salad: Add the cooled orzo to a large bowl with the chickpeas, roasted red peppers, artichoke hearts, cucumber, tomatoes, red onions, olives, feta, parsley, lemon juice, and Greek dressing. Toss gently until evenly coated.
- Chill and serve: Cover and refrigerate for 1 to 2 hours if time allows. Toss again before serving and add a little extra Greek dressing if the orzo has absorbed too much.
Notes
- Cook the orzo just shy of al dente so it does not turn mushy after chilling.
- Drain watery vegetables well so the dressing stays flavorful.
- Store leftovers in an airtight container in the fridge for 2 to 3 days.
- Do not freeze this salad, since the cucumber, tomatoes, feta, and dressing can turn watery.
- Add a splash of Greek dressing or lemon juice before serving leftovers if the orzo seems dry.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 337 kcal
Keywords: Mediterranean orzo salad