Greek Orzo Pasta Salad with Feta Cheese
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 small red onion, diced
- 1 bell pepper, deseeded and diced
- 1/2 cup kalamata olives
- 1/2 cup feta cheese, crumbled
- 1 can chickpeas, drained
- 2 tsp dried oregano
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- salt and pepper to taste
Instructions
- Cook the orzo: Bring a pot of salted water to a boil, add the orzo, and cook according to package directions until al dente. Drain, then rinse and drain a few times with cold water until the pasta is cool.
- Prepare the salad ingredients: In a large mixing bowl, combine the cherry tomatoes, cucumber, pepper, olives, red onion, feta cheese, chickpeas, oregano, orzo and fresh parsley.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined.
- Combine if serving immediately (see note for meal prep*): pour the dressing over the salad, and gently toss to coat.
- Serve immediately and enjoy as a main or side dish.
Notes
*Note For Meal Prep: If preparing this dish for meal prep, divide the orzo salad among your meal prep containers. Keep the dressing in a separate container and store everything in the fridge. When ready to serve, drizzle the dressing over the salad and toss to combine.
Storage Instructions:
Refrigerate: Transfer the salad to an airtight container and store it in the fridge for up to 2-3 days. For meal prep see note above.