Description
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!
Ingredients
Scale
- 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
Instructions
- Cook the orzo according to the package. Let cool completely or run under cold water until cooled.
- In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, tomatoes, red onion and gently stir to combine.
- In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.
- 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.
- 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. When ready to serve add the remaining dressing and toss.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Calories: 315 kcal