Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Summer Orzo Pasta Salad

Summer Orzo Pasta Salad

  • Author: Crystal
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Bright and refreshing Summer Orzo Pasta Salad is a light, vibrant dish perfect for warm afternoons. Creamy feta, crisp cucumber, juicy cherry tomatoes, and protein‑packed chickpeas are tossed with al dente orzo and a zesty red‑wine vinaigrette. This vegetarian‑friendly recipe brings Mediterranean sunshine to any table!

Ingredients

Scale
  • 8 ounces orzo pasta, cooked al dente
  • 1/2 English cucumber, diced
  • 1/2 cup feta cheese, crumbled
  • 1 (15‑ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 1/2 small red onion, diced (about 2/3 cup)
  • 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
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2/3 cup extra‑virgin olive oil

Instructions

  1. Cook the orzo according to package directions until al dente, then drain and rinse under cold water. Transfer to a large bowl and let cool.
  2. Dice the cucumber, chop the red onion, halve the cherry tomatoes, and finely chop the basil, mint, and parsley.
  3. In a small bowl whisk together red wine vinegar, lemon juice, honey, salt, pepper, and olive oil to create the vinaigrette.
  4. To the bowl with the cooled orzo add cucumber, red onion, tomatoes, chickpeas, and the chopped herbs.
  5. Pour the vinaigrette over the mixture and toss gently until everything is evenly coated.
  6. Fold in the crumbled feta cheese.
  7. Refrigerate for at least 15 minutes to let flavors meld, then serve chilled or at room temperature.

Notes

Tip: For a gluten‑free version, substitute rice pasta or quinoa for the orzo. You can add grilled chicken, shrimp, or roasted vegetables for extra protein. Store leftovers in an airtight container in the refrigerator for up to 3 days; give it a quick stir before serving.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: B
  • Method: cold
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 3g
  • Sodium: 210mg
  • Fat: 8g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 6.8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 15mg

Keywords: summer,orzo,pasta salad,Mediterranean,vegetarian

Find it online: https://crystalrecipes.com/summer-orzo-pasta-salad/