Mediterranean Chickpea and Orzo Pasta Salad

Course: Side Dish

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 223kcal

Author: Lauren

This Mediterranean Chickpea and Orzo Pasta Salad is bursting with so much delicious flavor! It makes the most perfect side dish to just about anything and is one you’ll want to make again and again!

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Ingredients

1.25 cup uncooked orzo (250g)
15.5 oz. can chickpeas drained
2 cups cherry tomatoes (275g) halved
1 cup cucumber (180g) chopped
1/2 cup red onion thinly sliced
1/2 cup sliced kalamata olives (60g)
1/2 cup feta (56g) crumbled
1/4 cup fresh parsley chopped

Dressing

3 Tbsp extra virgin olive oil (45g)
3 Tbsp red wine vinegar (45g)
1 Tbsp pure maple syrup (15g)
2 tsp dijon mustard
1 tsp garlic powder & Italian seasoning each
1/2 tsp salt + 1/4 tsp pepper

Instructions

Bring a pot of salted water to a boil. Once boiling, add orzo and cook according to the package to al dente. Drain and rinse with cold water, then set aside.
Add all the dressing ingredients to a small bowl and whisk until combined.
To a large bowl, add all salad ingredients. Pour dressing over the top, then toss until everything is evenly combined. Garnish with additional feta and chopped fresh herbs if desired and serve!

Notes

Store leftovers in an airtight container in the fridge for up to a week.

Helpful Tips

Salt your pasta water. Salting the pasta water will boost the flavor of the orzo itself.
Don't overcook the orzo. Cook into al dente! Really this is the most important step. The orzo is the star of this dish and we want it firm, NOT mushy. To help prevent overcooking, cook orzo for 1 minute less than the lowest recommended cooking time on the package directions. Then strain the orzo immediately and rinse with cool water to stop the pasta from cooking more.
Let pasta salad sit (if time allows). The flavors of this orzo salad come together the longer this pasta salad sits so I prefer to make it a few hours before serving and allow it to chill so the flavors really have time to come together.
Use block feta cheese if possible (versus the pre-crumbled kind). Crumbled works too, but the block feta is typically better quality since it hasn't been coated with extra stuff to prevent clumping.

Nutrition