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Side dishe for 4

Orzo Salad

Cooked orzo, chickpeas, vegetables, olives, and feta are tossed with a tangy oregano dressing for a cool salad.

$1.32per serving $
20 minstart to table
4servings

MediterraneanVegetarianBudgetSide dishesLunchesSummer

Ingredients

  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/4 tsp dried oregano
  • 1/2 tsp dijon mustard
  • 1 pinch sea salt and fresh black pepper
  • 1/2 cup dry orzo pasta
  • 2 tsp olive oil
  • 1 small cucumber
  • 1 cup cherry tomatoes
  • 1/2 cup canned chickpeas
  • 1 red onion
  • 1 tbsp green olives
  • 1 oz feta cheese
  • 1 pinch sea salt and fresh black pepper
  • sprig fresh italian basil

Steps

  1. Boil water in a medium saucepan and cook the orzo for 8 to 10 minutes until tender.
  2. Drain the orzo, rinse it with cold water, and toss it with 2 teaspoons olive oil.
  3. Whisk the olive oil, red wine vinegar, oregano, mustard, salt, and pepper in a large bowl.
  4. Chop the cucumber, tomatoes, red onion, olives, and basil.
  5. Toss the orzo, chickpeas, vegetables, basil, and feta with the dressing.

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