This isn’t your average pasta salad, we’ve given it a nutritious twist with chickpea orzo for a protein boost and a zesty lemon pepper vinaigrette that brings the flavor to life!
Packed with all your Greek salad favorites, think juicy tomatoes, crisp cucumbers, Kalamata olives, red onion, and a sprinkle of feta, it’s colorful, crave-worthy, and perfect for picnics or meals on the go.
Take it to the park, prep it for lunch, or serve it as a light summer dinner. However you enjoy it, this one’s a keeper!
Ingredients
Dressing
- 4 tablespoons lemon juice
- 4 tablespoons red wine vinegar
- 1/2 tablespoon lemon zest
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon dijon mustard
- 1/2 cup extra virgin olive oil
Salad
- 10 ounces chickpea orzo pasta
- 2 cups romaine lettuce hearts chopped into ½-inch pieces
- 2 cups cherry tomatoes quartered (or halved if small, to match size of other ingredients)
- 1 medium orange bell pepper diced into ½-inch pieces
- 1 medium English cucumber diced into ½-inch pieces
- 1/2 small red onion finely chopped
- 1/4 cup fresh herbs minced (such as dill, mint, basil, oregano, or parsley - use your favorite mix)
- 1/2 cup kalamata olives halves
- 1/2 cup reduced fat feta cheese crumbled
Servings: 3/4 cup servings
Units:
Instructions
Dressing:
- Whisk together lemon juice, vinegar, lemon zest, mustard, pepper, and salt.
- Begin adding the oil in a thin, steady stream while whisking or blending vigorously.
Salad
- Bring a large pot of water to a boil.
- Prepare the pasta according to the package directions and drain once cooked.
- Once drained toss the orzo with a portion of the dressing so it does not stick together.
- Transfer the cooked orzo to a large, shallow container and spread it out evenly to cool quickly and safely.
- Once cool, place orzo, lettuce, tomatoes, pepper, cucumber, red onion, herbs, olives, feta, and remaining dressing into a large bowl and mix well.
Recipe Notes
