Fresh and Zesty Greek Orzo Salad
This Greek orzo salad is a light and zesty mix of orzo pasta, chickpeas, cucumbers, tomatoes, olives, and feta—tossed in a lemony vinaigrette. Ready in just 25 minutes!
Ingredients
- 1 cup chickpeas drained and rinsed
- 1 cup diced cucumber
- 1 cup cherry tomatoes halved
- ¼ cup red onion finely chopped
- ¼ cup purple or black olives sliced
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook orzo pasta according to package instructions, then drain and rinse with cold water to cool.
- In a large bowl, combine cooled orzo, chickpeas, diced cucumber, cherry tomatoes, red onion, black olives, and crumbled feta cheese.
- In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper to make the dressing.
- Pour the dressing over the salad mixture and toss gently to coat evenly.
- Sprinkle chopped parsley on top and mix lightly.
- Serve chilled or at room temperature, adjusting seasoning if needed.
