Greek Orzo Salad

Greek Orzo Salad is a a refreshing pasta salad perfect for light spring and summer lunches or dinners or even as a side dish all year long. This easy vegetarian recipe features fluffy pasta, fresh herbs and veggies and a bright lemon red wine vinaigrette.

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Prep Time: 10

Cook Time: 10

Additional Time: 20

Total Time: 40

Keyword: Greek orzo salad, Greek pasta salad, Mediterranean orzo salad

Servings: -8 servings

Author: Jenna Fletcher

Ingredients

For the salad
8 ounces of orzo
1 whole cucumber diced
1 pint of cherry tomatoes halved
3 ounces of black olives
1 15.5 ounce can of chickpeas drained and rinsed
For the Dressing
6 tbs of olive oil
3 tbs of red wine vinegar
the juice and zest of 1.5 lemon
1 clove of garlic presse
2 tbs honey
1/2 cup of fresh parsley
1 teaspoon of fresh oregano chopped
salt and pepper to taste

Instructions

Cook theozo according to the directions on the package.
Once the orzo is cooked, drain it, set it aside and let it cool in a large bowl.
While the orzo cools, chop the cucumber and dice the tomatoes. Set them aside while you make the dressing.
To make the dressing, add all the ingredients for the dressing to a food processor and pulse until emulsified.
Add the tomatoes, chopped cucumbers, drained can of chickpeas, and drained olives to the cooked, cooled orzo.
Pour the dressing onto the pasta and veggies and gently toss everything to combine.
Taste and season with salt and pepper as desired.
Serve and enjoy!

Notes

See post for notes.

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