Description
This Mediterranean-inspired orzo salad is a fresh and flavorful side dish that’s perfect to serve for summer potlucks, picnics, or cookouts. It’s made with juicy cherry tomatoes, protein-rich chickpeas, feta cheese, kalamata olives, tangy sun-dried tomatoes, fresh basil, arugula, and a light balsamic vinaigrette dressing.
Ingredients
Units
Scale
For the salad:
- 1 1/2 cups uncooked orzo pasta
- 2 cups packed arugula or baby spinach, roughly chopped
- 1 1/2 cups cherry tomatoes, halved
- 1 cup canned chickpeas, drained and rinsed
- 4 ounces crumbled feta cheese (about 1 cup)
- 1/2 cup sliced kalamata olives (or marinated artichokes)
- 1/3 cup chopped oil-packed sun-dried tomatoes (or chopped roasted red peppers)
- 1/4 cup thinly sliced green onions (or diced red onions)
- 1/4 cup chopped fresh basil leaves, mint, dill, or parsley
For the dressing:
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar (white or regular)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey (or pure maple syrup)
- 1 garlic clove, finely minced or pressed
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook the orzo. Bring a large pot of salted water to a boil. Cook the orzo 1 minute past al dente, according to the package instructions. Drain the orzo and rinse under cool water for 30 seconds. Drain and set aside to cool. Drizzle a little olive oil (about 1-2 teaspoons) over the pasta to prevent it from sticking.
- Prepare the dressing. In a jar with a fitted lid (or small bowl), add the extra virgin olive oil, balsamic vinegar, fresh lemon juice, honey (or pure maple syrup if using), minced garlic, Dijon mustard, salt, and freshly ground black pepper. Secure the lid on the jar and shake until the dressing has fully combined. Or use a whisk to combine the dressing.
- Assemble the salad. In a large mixing bowl, add the cooled orzo, chopped arugula (or baby spinach if using), cherry tomatoes, chickpeas, crumbled feta cheese, kalamata olives (or artichokes if using), sun-dried tomatoes (or roasted red pepper if using), green onions (or red onion if using), and chopped basil (mint, dill, or parley if using).
- Pour about ½ cup of the dressing over the salad and gently toss to evenly coat. Cover the salad and chill in the fridge for at least 1 hour. Drizzle the remaining dressing (about 2 tablespoons) just before serving.
Notes
- Leftover orzo salad will keep for 2 or 3 days covered in an airtight container in the fridge. The pasta will continue to absorb the dressing. I recommend adding a splash of fresh lemon juice or a drizzle of olive oil to refresh the salad before serving.
- If you don’t like kalamata olives or marinated artichokes, you can substitute with diced cucumber.
- If you don’t like sun-dried tomatoes or roasted red pepper, you can substitute with diced red bell pepper.
- Make-Ahead Suggestion: You can make this orzo salad up to 1 day in advance. I recommend using only HALF of the dressing, then tossing the salad with the remaining dressing and adding the arugula (or baby spinach if using) and fresh herbs just before serving so they stay fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chopped
- Cuisine: Mediterranean