Description
Orzo Pasta Salad with Feta is a vibrant, flavorful dish that makes a perfect addition to any gathering. With its colorful medley of fresh vegetables, creamy feta cheese, and zesty vinaigrette, this salad can be served as a hearty side or a satisfying main course. Quick to prepare in just 20 minutes, it’s an ideal option for busy weeknights or last-minute potlucks. Packed with nutritious ingredients like chickpeas and seasonal veggies, this delightful salad is also make-ahead friendly, allowing you to enjoy stress-free entertaining while impressing your guests with its freshness.
Ingredients
Scale
- 16 oz. uncooked orzo pasta
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1/2 red onion (chopped)
- 2 ears grilled corn (cut off the cob)
- 1 English cucumber (sliced and quartered)
- 1 red bell pepper (chopped)
- 1 pint cherry tomatoes (halved)
- 1 can garbanzo beans (drained and rinsed)
- 1/2 cup pitted Kalamata olives (halved)
- 1/2 cup sliced almonds
- 1/2 cup fresh basil (chopped)
- 1/2 cup feta
Instructions
- Make the Dressing: Combine all dressing ingredients in a bowl or jar, whisk or shake until mixed, and refrigerate.
- Cook the Orzo: In a skillet over medium-low heat, melt butter with olive oil. Add uncooked orzo and chopped onions; sauté for about 3–5 minutes.
- Simmer the Orzo: Stir in chicken broth, lemon juice, salt, and pepper. Simmer for about 8–10 minutes until al dente.
- Combine Ingredients: Transfer cooled orzo to a large bowl and mix in all salad ingredients.
- Dress the Salad: Pour dressing over the mixture and toss until well coated.
- Final Touches: Adjust seasoning if needed before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing/Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg