Greek Orzo Pasta Salad
Greek Orzo Pasta Salad
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
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