Mediterranean Orzo Pasta Salad Recipe
This easy Mediterranean Orzo Pasta Salad recipe is made with hearty chickpeas, sweet grape tomatoes, Kalamata olives, feta cheese, green onions, and a creamy dressing made with nonfat Greek yogurt. It is ready to go in 25 minutes!
Servings: 6
Calories: 244kcal
Equipment
Ingredients
- 6 ounces uncooked orzo
- Juice from half a lemon
- 1/4 cup plain nonfat Greek yogurt
- 1 teaspoon honey
- 1 clove garlic minced
- 1/4 cup extra virgin olive oil
- 1 1/2 cups grape or cherry tomatoes halved
- 1/2 cup feta cheese crumbles
- 1/4 cup pitted kalamata olives chopped
- 1 14.5 ounce can chickpeas, drained, rinsed, and patted dry
- 2 green onions sliced (green parts only)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the orzo in a large pot of salted, boiling water until it's al dente. Drain and rinse with cold water. Then, set it aside to cool.
- Combine the lemon juice, Greek yogurt, honey, garlic, and olive oil in the bowl of a small food processor. Pulse until well combined. You can also use a whisk to mix the ingredients together in a bowl.
- In a large bowl, place the tomatoes, feta cheese, Kalamata olives, chickpeas, green onions, and cooked orzo. Drizzle the dressing over the ingredients and ensure it's well combined. Don't forget to taste and season with salt and pepper as needed. Serve at room temperature or slightly chilled.
Notes
Storage Info:
To store Orzo Pasta Salad, make sure it's tightly sealed in an airtight container in the refrigerator. This is to prevent moisture loss and maintain flavors. Before serving leftover salad, give it a quick stir to refresh the dressing. Enjoy it at its best within 2-3 days of preparation.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 25g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 12mg | Sodium: 240mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 297IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 1mg
