Craving a dish that screams summer, flavor, and pure culinary delight? Look no further than this Greek-ish Orzo Salad that's about to become your new obsession! Imagine a vibrant, zesty salad that combines the rich, briny flavors of Kalamata olives, tangy feta cheese, and protein-packed chickpeas, all tossed in a simple yet irresistible olive oil and red wine vinegar dressing. Whether you're planning a quick lunch, a picnic, or a side dish that steals the show, this recipe is your ticket to a Mediterranean flavor adventure that takes just 25 minutes to create!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, pitted and sliced
- 2 tablespoons capers
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by bringing a medium-sized pot of salted water to a boil. Once boiling, add 1 cup of orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the orzo is cooking, prepare the other ingredients. Drain and rinse 1 can (15 oz) of chickpeas under cold water to remove excess sodium and any canning liquid. Set aside to drain completely.
- Next, slice 1/2 cup of Kalamata olives and dice 1/4 cup of red onion. Set these aside with the chickpeas.
- Once the orzo is cooked, drain it in a colander and rinse it briefly under cold water to stop the cooking process and cool it down. Allow the orzo to drain thoroughly.
- In a large mixing bowl, combine the cooked orzo, drained chickpeas, sliced olives, diced red onion, and 2 tablespoons of capers. Gently toss the ingredients together to mix evenly.
- In a small bowl, whisk together 2 tablespoons of olive oil and 2 tablespoons of red wine vinegar. Season the dressing with salt and pepper to taste.
- Pour the dressing over the orzo salad mixture and toss gently until everything is well-coated with the dressing.
- Finally, crumble 1/2 cup of feta cheese over the top of the salad and give it a light toss to distribute the feta without breaking it up too much.
- Serve the Greek-ish Orzo Salad immediately or refrigerate for about 30 minutes to allow the flavors to meld together. This salad can be enjoyed cold or at room temperature.
Tips
- Pasta Perfection: Cook orzo al dente and rinse with cold water to stop cooking and prevent clumping. This ensures a perfect texture in your salad.
- Flavor Boost: Let the salad rest in the refrigerator for 30 minutes before serving to allow the ingredients to marinate and intensify their flavors.
- Customization Options: Feel free to add fresh herbs like parsley or dill for extra freshness, or throw in some diced cucumber for additional crunch.
- Make-Ahead Friendly: This salad can be prepared a day in advance, making it perfect for meal prep or potlucks.
- Salt Smartly: Since capers and feta are naturally salty, go easy on additional salt and taste as you season.
- Serving Suggestions: Serve chilled or at room temperature. It's versatile enough to be a main dish, side, or potluck contribution.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
