Description
A refreshing and vibrant Summer Orzo Pasta Salad that is perfect for warm days and can be served as a side or main dish.
Ingredients
Scale
- 8 ounces orzo pasta, cooked al dente
- 1/2 of an English cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1 can garbanzo beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1/2 small red onion, diced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup red wine vinegar
- 1 lemon, juiced
- 11/2 teaspoon honey
- 1/21/2 teaspoon salt
- 1/81/2 teaspoon freshly ground black pepper
- 2/3 cup extra-virgin olive oil
Instructions
- Cook the Orzo: Start by boiling water in a pot and adding the orzo. Cook the orzo until it is just tender yet firm, typically about 7-9 minutes. You will smell the lovely pasta aroma wafting through the kitchen. Do not walk away as overcooking can cause mushiness.
- Prepare the Veggies: While the orzo is cooking, chop up your cherry tomatoes, cucumber, and red onion. The colors of the fresh veggies will brighten your kitchen. Just watch your fingers while chopping, as it is easy to slice too quickly.
- Mix the Dressing: In a bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. The zesty scent of lemon will energize you! Start with less dressing to control the flavor and avoid overwhelming the salad.
- Combine Ingredients: Once the orzo has cooled a bit, toss it in a large bowl with your chopped vegetables. Aim for the pasta to be warm but not hot for better flavor melding. Mixing while the orzo is hot can wilt the fresh veggies, so give it a moment.
- Fold in the Herbs: Gently stir in fresh herbs like parsley and basil just before serving. Their aroma will be delightful. Timing is key; adding the herbs last preserves their color and taste, so be careful to avoid bruising the leaves too much.
- Serve and Enjoy: Scoop the salad into bowls and drizzle with any additional dressing if needed. Observe the colorful mixture and expect fresh and vibrant flavors. Avoid letting it sit too long after mixing to prevent the orzo from absorbing the dressing and losing flavor.
Notes
- Storage Tips: Store the salad in an airtight container in the fridge for up to 5 days. Add more dressing before serving as the orzo can soak it up.
- Expert Tips: Always start with half of the dressing and add more if needed. Leave herbs out until the last minute to prevent wilting. Refrigerate any leftover dressing to refresh the salad later.
- Reheating Instructions: This salad is served cold. No reheating is necessary.
- Serving Suggestions: Serve with grilled chicken or fish. Pair with crusty bread for a complete meal. Garnish with extra feta for presentation.
- Recipe Variations: Replace chickpeas with black beans for a different flavor. Add grilled vegetables for extra smokiness. Swap orzo for quinoa for a gluten-free option.
- Ingredient Notes: Always ensure to cook orzo just until al dente to maintain the right texture; this usually takes around 7-9 minutes. For a protein boost, incorporate grilled chicken or shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 3g
- Sodium: 262mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 8mg