Description
This vibrant Orzo Pasta Salad Recipe with Feta is an explosion of fresh flavors, making it a delightful addition to any meal. Perfect for potlucks, picnics, or as a light lunch or dinner, this salad combines tender orzo pasta with crisp vegetables and creamy feta cheese. The zesty dressing ties it all together, ensuring each bite is satisfying and delicious. Not only is it easy to prepare, but it’s also versatile enough to be served as a standalone meal or as an accompaniment to grilled proteins. Prepare this salad ahead of time for stress-free entertaining or enjoy it fresh on warm summer days.
Ingredients
Scale
- 16 oz uncooked orzo pasta
- 4 1/4 cups low sodium chicken broth
- 1/2 cup feta cheese
- 2 ears grilled corn
- 1 English cucumber
- 1 red bell pepper
- 1 pint cherry tomatoes
- 1 can garbanzo beans (chickpeas)
- Fresh basil
- Pitted Kalamata olives
- Sliced almonds
Instructions
- In a small bowl or jar, whisk together dressing ingredients: olive oil, apple vinegar, lemon juice, herbs, sugar, mustard, garlic powder, salt, and pepper. Refrigerate until ready.
- In a large nonstick skillet over medium-low heat, melt butter with olive oil. Add orzo and chopped onion; sauté for 3–5 minutes until softened.
- Pour in chicken broth and lemon juice; season with salt and pepper. Simmer for about 8–10 minutes until the orzo is al dente.
- Transfer cooked orzo to a large bowl and cool in the refrigerator while chopping vegetables.
- Once cooled, combine all salad ingredients in the bowl with the orzo. Drizzle with dressing and toss well.
- Taste before serving and adjust seasoning if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cooking required after initial cooking of orzo
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 365
- Sugar: 3g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 5mg