Ingredients
Scale
- 8 ounces dried orzo pasta cooked in salted water according to package directions, then cooled
- 1 1/2 cups cucumber diced
- 1 cup cherry tomatoes halved
- 1 cup chickpeas
- 1/4 cup minced red onion
- 1/2 cup feta cheese crumbled
- 1/4 cup chopped fresh parsley
- 6 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Combine the orzo pasta, cucumber, cherry tomatoes, chickpeas, red onion, parsley, and feta cheese in a large bowl.
- In a separate small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano, and season with salt and pepper.
- Drizzle the dressing over the pasta mixture and toss everything together until well coated. Serve immediately.
Notes
You can add more vegetables like bell peppers or spinach for added nutrition.
This salad can be made ahead of time—just store the dressing separately until serving.
Feel free to swap feta with goat cheese for a different flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.