Ingredients
Salad Ingredients
- 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
Dressing Ingredients
- 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
- Combine Salad Ingredients: Place the cooked and cooled orzo pasta, diced cucumber, halved cherry tomatoes, chickpeas, minced red onion, chopped parsley, and crumbled feta cheese in a large mixing bowl.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, dried oregano, and salt and pepper until the dressing is smooth and well combined.
- Toss Salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss everything gently but thoroughly to ensure each ingredient is evenly coated with the dressing.
- Serve: Serve immediately or chill for later. The salad can be prepared up to 8 hours in advance for convenience and enhanced flavor melding.
Notes
- To cool your orzo quickly and prevent clumping, rinse it under cold water in a colander after cooking.
- This salad can be prepared up to 8 hours before serving, making it ideal for make-ahead meals or gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
