Orzo Salad Recipe: Delicious and Practical!
Orzo salad is both practical and very delicious! Don't be intimidated, it's really easy to make. You can include it on your table as a side dish or a light lunch. Using fresh herbs will add extra freshness to your salad, so don't forget to add them at the last moment. Moreover, if you drizzle some olive oil before serving, the flavor will be even better. Let's head to the kitchen!
- 1½ cups dry orzo pasta
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 2 Persian cucumbers (halved lengthwise and sliced ¼ inch thick)
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas (drained and rinsed)
- 4 ounces feta cheese (cut into ¼ inch cubes)
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper
Put plenty of salted water in a large pot and bring it to a boil. Cook the orzo pasta according to the package instructions, just past al dente. After draining the orzo, mix it with a little olive oil to prevent sticking. Spread it on a baking sheet to cool.
Prepare the Greek Salad Dressing and add red wine vinegar, lemon juice, oregano, and sea salt to it.
In a large bowl, combine the cooked orzo, cucumber, tomatoes, chickpeas, feta cheese, red onion, and olives. Drizzle the dressing over the salad, add half of the herbs, season with freshly ground black pepper, and mix well. Garnish with the remaining herbs and serve. Enjoy your meal!
Orzo Salad Recipe: Delicious and Practical! Cooking Tips
Spreading the cooked orzo on a baking sheet to cool will make the salad more firm and tasty. Also, adding herbs at the last moment will help retain their freshness.
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