Greek Orzo Pasta Salad

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!

Greek Orzo Pasta Salad

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Servings

16 3/4 cup servings

Servings 16 3/4 cup servings

Greek Orzo Pasta Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Servings 16 3/4 cup servings Servings 16 3/4 cup servings

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:MetricUS Imperial

Instructions

Dressing:

1. Whisk together lemon juice, vinegar, lemon zest, mustard, pepper, and salt.
2. Begin adding the oil in a thin, steady stream while whisking or blending vigorously.

Salad

1. Bring a large pot of water to a boil.
2. Prepare the pasta according to the package directions and drain once cooked.
3. Once drained toss the orzo with a portion of the dressing so it does not stick together.
4. Transfer the cooked orzo to a large, shallow container and spread it out evenly to cool quickly and safely.
5. 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