Easy Orzo Pasta Salad
This Easy Orzo Salad is delicious and combines the perfect flavors in this Mediterranean salad. It makes such a great side dish for any BBQ or picnic!
Servings: 9 servings
Calories: 256kcal
Ingredients
- 1 cup dry orzo cooked and drained (see note 1)
- 1 seedless cucumber diced
- 1 pint cherry tomatoes quartered
- 1 red pepper diced
- 1/2 cup kalamata olives sliced
- 15 ounces garbanzo beans drained and rinsed
- 4 ounces feta cheese crumbled
- 2 tablespoons fresh parsley chopped (see note 2)
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil. Season with 1 teaspoon of kosher salt. Add the orzo and cook for the length of time indicated on the package. Drain the cooked pasta and rinse with cold water.1 cup dry orzo
- While the pasta is cooking, chop the vegetables.1 seedless cucumber, 1 pint cherry tomatoes, 1 red pepper, 1/2 cup kalamata olives
- In a large bowl combine the cooked pasta with the vegetables, beans, olives, parsley, and feta.15 ounces garbanzo beans, 4 ounces feta cheese, 2 tablespoons fresh parsley
- In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper. Toss with the salad. Add more salt and pepper to taste.1/4 cup olive oil, 1 tablespoon red wine vinegar, 3/4 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/8 teaspoon black pepper
Video
Notes
- Read all my tips here: How to Cook Pasta.
- If you are buying ingredients in advance, read how to store parsley.
Nutrition
Serving: 1cup | Calories: 256kcal | Carbohydrates: 30g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 467mg | Potassium: 384mg | Fiber: 5g | Sugar: 5g | Vitamin A: 877IU | Vitamin C: 32mg | Calcium: 106mg | Iron: 2mg