Easy Orzo Salad
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.6 out of 5 stars
(81)
Ingredients
8
- 12 ounces orzo pasta
- 2 heaping cups arugula or baby spinach
- 1 English cucumber, chopped
- 1 pint grape tomatoes, halved
- 15 ounces chickpeas, rinsed and drained
- ½ small red onion, diced
- ½ cup crumbled feta cheese
- ½ cup chopped fresh basil
- 1/4 cup olive oil
- 2 tablespoons lemon juice (1 large lemon)
- 1 tablespoon golden balsamic vinegar (or champagne vinegar)
- 1 teaspoon honey
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
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Preparation
Step 1
In a large saucepan, bring salted water to a boil and cook the orzo until al dente, according to package instructions.
Step 2
While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Set aside.
Step 3
Drain the orzo in a strainer and rinse well with cold water. Pour the cooked orzo in a large bowl.
Step 4
Add the arugula (or spinach), cucumber, tomatoes, chickpeas, onion, feta, and basil to the orzo and gently stir. Drizzle the dressing over the salad and stir again. Season with additional salt and pepper, if necessary. Serve immediately or cover and refrigerate until ready to serve.
Step 5
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Chef's notes
The salad will keep in the refrigerator for up to 3 days.
