Orzo Pasta Salad

With bold Mediterranean flavors from olives, feta and roasted red peppers, this easy orzo pasta salad recipe is guaranteed to be a hit!

Prep Time15

Cook Time30

Total Time45

Course: Salad, Side Dish

Cuisine: Mediterranean

Keyword: greek orzo salad, orzo pasta salad, orzo salad

Servings: servings

Calories: 295kcal

Author: Alyssa

Ingredients

For the roasted chickpeas and bell pepper

1 can chickpeas drained and patted dry
1 red bell pepper seeded and chopped
½ tablespoon olive oil
¾ teaspoon salt
¼ teaspoon ground black pepper

For the dressing

1/3 cup olive oil
Juice of 2 large lemons
1 tablespoon chopped fresh oregano
½ tablespoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon pepper

For the salad

1 ½ cups dry orzo
3 cups water
¼ teaspoon salt
½ English cucumber diced
½ red onion diced
½ cup halved, pitted Kalamata olives
1 ½ cups halved cherry tomatoes
½ cup crumbled feta cheese
1 cup fresh basil chopped
Salt and pepper to taste

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Toss the chickpeas and bell pepper with olive oil, salt, and pepper and spread them over the prepared baking sheet.
Roast the chickpeas and bell peppers for 15 minutes, stirring halfway through.
While the chickpeas and bell pepper are roasting, whisk together the olive oil, lemon juice, oregano, thyme, salt, and pepper.
While the chickpeas and bell pepper are roasting, combine the orzo, water, and salt in a medium pot. Bring the water to a boil over medium-high heat. Reduce the heat to low, cover the pot, and cook for 15 minutes or until all of the water has absorbed into the pasta. Turn the heat off.
In a large mixing bowl, combine the orzo, roasted chickpeas and bell pepper, cucumber, onion, kalamata olives, cherry tomatoes, feta, and basil. Pour the dressing over the salad and toss to coat all of the ingredients in the dressing.
Taste the pasta salad and season with salt and pepper.

Notes

Orzo pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving it to redistribute the dressing.

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