From feastingathome.com

Greek Pasta Salad with Orzo

8 servings · 25 min prep · 6 min cook

Ingredients

For the salad

• 8-10 ounces dry pasta (orzo or other small pasta)
• 1/4 red onion, about 1/3 cup, diced small
• 1 red bell pepper (or 1/2 red, 1/2 green), chopped small
• 2 tablespoons fresh oregano or 2 teaspoons dried oregano
• 15 oz can chickpeas, drained
• 1/3 cup kalamata olives, sliced
• 2 cups thin skinned cucumber, chopped small
• 1 pint cherry tomatoes, halved or quartered
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup basil and/or mint for garnish if desired
• 6-8 oz feta cheese (sheep's feta is the best!), optional

For the dressing

• 1/4 cup red wine vinegar
• 1/4 cup lemon juice
• 1 teaspoon dijon mustard
• 2 garlic cloves, pressed or minced
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil

Steps

1. Cook the orzo 8-10 ounces pasta according to the package directions in salted water. Drain and rinse with cool water and set aside.

   6 min

2. Make the dressing by whisking together ¼ cup red wine vinegar, ¼ cup lemon juice, 1 teaspoon dijon mustard, 2 garlic, 2 teaspoons dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Drizzle in ½ cup olive oil, whisking all the while to emulsify.
3. Add ~½ diced red onions and ½ cup of the vinaigrette to a large bowl. Allowing them to marinate while you prepare the remaining ingredients.

   10 min

4. Add 1 bell peppers next along with 2 tablespoons oregano, 15 oz chickpeas, and ⅓ cup kalamata olives.
5. Add 2 cups cucumbers, 1 pint tomatoes and ½ cup parsley. Toss altogether. Add in cooked orzo 8-10 ounces pasta, ¼ cup more of dressing and 6-8 oz cubed feta cheese (if using). Gently mix.
6. Taste and adjust flavour adding more dressing, 1 teaspoon salt, ½ teaspoon pepper and a squeeze of ¼ cup lemon if needed.

Nutrition

Per serving

kcal

290

protein

9 g

carbs

26.9 g

fat

17.2 g

Simplify your own recipe on Reduce