Mediterranean Orzo Pasta Salad
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A hearty summer salad of orzo pasta and canned chickpeas, bursting with vibrant Mediterranean flavors from a tart olive oil and lemon dressing, olives, Greek feta cheese, fresh herbs, and sweet, juicy grape tomatoes (cherry tomatoes are also an option). Use both red and yellow tomatoes for a vibrant summer appearance and a delicious flavor. Let the salad sit in the refrigerator before serving to allow all the ingredients to meld. Serve as a side dish with meat or as a standalone cold appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g orzo pasta
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 small clove of garlic, crushed
- 1 cup canned chickpeas, rinsed
- 1 cup red grape or cherry tomatoes, halved
- 1 cup yellow grape or cherry tomatoes, halved
- 1 cup pitted olives, halved
- 1 cup feta
- 2 tbsp chopped parsley
- Half a red onion, diced
We recommend
Recipes with similar ingredients: orzo pasta, chickpeas, cherry tomatoes, grape tomatoes, olive, feta cheese
Cooking the dish according to the recipe:
- Prepare the dressingIn a jar, combine olive oil, lemon juice, garlic, and a pinch of salt and black pepper. Close the lid and shake.
- Bring a saucepan of water to a boil. Add the orzo pasta and cook according to package directions. Drain and let cool.
- Prepare the saladIn a large bowl, combine the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley, and red onion and drizzle with the dressing. Toss to distribute evenly. Taste and season with salt and pepper if needed. Refrigerate for at least 1 hour before serving. Sprinkle with feta and parsley before serving.
Categories:
Similar recipes
