Description
When I first made this Greek Orzo Salad, I was dreaming of something fresh, colorful, and hearty enough to be a full meal
Ingredients
1 pound orzo pasta
1 large English cucumber, sliced into half moons
2 cups cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
1 small red bell pepper, diced
1 small green bell pepper, diced
1 (15.5 ounce) can chickpeas, drained, rinsed, and patted dry
1 small red onion, diced
1 (8 ounce) container feta cheese, crumbled
For the Red Wine Vinaigrette
1/2 cup olive oil
2 cloves garlic, minced
3 tablespoons red wine vinegar
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried)
1 teaspoon granulated sugar
1/2 teaspoon salt (more to taste)
1/2 teaspoon ground black pepper (more to taste)
2 tablespoons Kalamata olives, finely chopped
Instructions
Step 1: Bring a large pot of salted water to a boil
Step 2: Add the orzo and cook according to package instructions until al dente, about 7-8 minutes
Step 3: Drain the orzo and rinse it under cold water to stop the cooking process
Step 4: Transfer the drained orzo to a large serving bowl and set aside
Step 5: While the pasta cooks, prepare the vegetables by slicing the cucumber, halving the cherry tomatoes, dicing the peppers and onion, and halving the olives
Step 6: Prepare the dressing by whisking together the olive oil, minced garlic, red wine vinegar, lemon juice, lemon zest, Dijon mustard, chopped oregano, sugar, salt, pepper, and finely chopped olives in a small bowl until fully combined
Step 7: Pour the vinaigrette over the cooled orzo and toss to coat evenly
Step 8: Add the prepared vegetables, chickpeas, and crumbled feta to the bowl
Step 9: Toss everything gently until all the ingredients are well combined and coated with dressing
Step 10: Taste and adjust seasoning with additional salt and pepper if desired
Step 11: Serve immediately or refrigerate until needed; mix well before serving if chilled
