Print

Irresistibly Flavorful Orzo Pasta Salad

Print Recipe

A light, refreshing pasta salad packed with vibrant ingredients and incredible crunch, perfect for any meal.

Ingredients

Scale
  • 2 cups low-sodium chicken broth (or vegetable broth)
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 8 ounces dry orzo pasta (about 1 1/4 cups)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 lemon, juiced
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 small red onion, finely chopped
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley

Instructions

  1. Prepare Your Broth: In a medium pot, bring 2 cups of low-sodium chicken broth to a boil.
  2. Cook the Orzo: Add in the dry orzo pasta and cook according to package instructions, usually 8-10 minutes, until al dente.
  3. Drain and Rinse: Drain the orzo in a colander and rinse under cold water.
  4. Mix it Up: In a large mixing bowl, combine lemon juice, olive oil, red wine vinegar, minced garlic, oregano, sugar, 1/2 tsp salt, and black pepper. Whisk until smooth.
  5. Add the Crunch: Toss in cooked orzo, cucumber, cherry tomatoes, chickpeas, red onion, Kalamata olives, feta cheese, basil, and parsley. Mix until combined.
  6. Taste and Adjust: Taste your salad and add more salt or pepper if desired.
  7. Chill and Serve: Chill the salad in the refrigerator for about 30 minutes before serving.

Notes

Feel free to customize the salad with different vegetables or proteins. It can be made ahead and stored in the fridge for 2-3 days.

Nutrition

Keywords: orzo, pasta salad, Mediterranean salad, vegetarian salad, healthy recipes

Find it online: https://crunchytable.com/orzo-pasta-salad/