Best Greek Orzo Salad with Feta
This Best Greek Orzo Salad with feta cheese features everything good about one-dish pasta salad: orzo, cherry tomatoes, chickpeas, cucumber, basil, and a tangy, sweet Italian dressing to tie it all together.
Servings: 6 servings
Ingredients
- 12 ounces dry orzo
- ½ cup cherry tomatoes halved
- ⅔ cup chickpeas drained and rinsed
- 1 medium cucumber peeled and chopped
- 1 tablespoon freshly chopped basil
- ¼ red onion chopped
- ½ cup packed baby spinach optional
- ⅓ cup crumbled feta cheese
- 1 cup Italian salad dressing (store bought or see below for my recipe)
Italian Dressing
- ½ cup olive oil
- 4 tablespoons red wine vinegar
- 2 tablespoons water
- 3 teaspoons honey
- 1 tablespoon fresh-squeezed lemon juice
- 3 tablespoons grated parmesan cheese
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cracked black pepper or 1/4 teaspoon ground pepper
- 3 teaspoons Italian blend dried herb seasoning
Instructions
- Place orzo in a pot, cover with water. Stir in 1/2 teaspoon salt, and bring to a boil. Cook 8-9 minutes until tender, drain and rinse with cold water.
- In a large bowl combine orzo, tomatoes, chickpeas, cucumbers, basil, onions and spinach (if using) and toss.
- Toss with the dressing to serve immediately, OR cover tightly and chill until ready to serve, then toss with dressing just before serving.
To Make the Dressing
- To make the salad dressing, combine all ingredients in a jar. Screw the lid on tightly, shake vigorously til well blended, then chill until ready to use or pour immediatley over salad and toss.
Notes
Flavor tip: add sliced avocado and kalamata olives.
Nutrition
Calories: 529kcal | Carbohydrates: 58g | Protein: 11g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 729mg | Potassium: 344mg | Fiber: 4g | Sugar: 11g | Vitamin A: 372IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 2mg
