A refreshing and flavorful Greek salad featuring orzo pasta, chickpeas, and a medley of fresh vegetables, topped with feta cheese and a zesty dressing.
Ingredients
Salad Ingredients
- 1cupOrzo Pasta Rice
- 1cupCanned Chickpeas (drained)
- 1/2cupRed Onion (finely diced)
- 1cupTomatoes (diced)
- 1cupCucumber (diced)
- 1/2cupYellow Pepper (diced)
- 1/2cupCalamata Olives (pitted)
- 1/2cupFeta Cheese (roughly crumbled)
- 2tbspMint (chiffonade)
- 2tbspItalian Parsley (roughly chopped)
Dressing Ingredients
- 5tbspPure Olive Oil
- 2tbspBalsamic Vinegar
- 2tbspLemon Juice (freshly squeezed)
- 1tbspVegetable Oil
- Salt & Pepper to taste
How to make Greek Orzo Salad
Cook the Orzo
Bring a medium pot of water to a boil. Add the vegetable oil and orzo pasta. Cook until al dente. Strain and do not rinse. Let the orzo cool before making the salad. Once cool, add a little pure olive oil and mix through to prevent the pasta from clumping.
Prepare the Chickpeas
Heat a small pan until smoking hot. Add a little olive oil, then the drained chickpeas. Sauté until golden brown. Set aside to cool.
Assemble the Salad
In a mixing bowl, combine the orzo, chickpeas, tomatoes, peppers, cucumbers, red onion, olives, mint, parsley, lemon juice, balsamic vinegar, remaining olive oil, salt, and pepper. Mix well.
Serve the salad onto a platter. Sprinkle the feta cheese over the top, then garnish with a little extra mint and parsley.
Tips & Tricks
For added flavor, you can marinate the chickpeas in olive oil and spices before sautéing.
Ensure the orzo is cooled completely before mixing to prevent it from becoming mushy.
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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