Orzo Salad
Servings: 6 people
For the salad
- 1½ cups (225 grams) orzo pasta or ½ pound
- 1 can (15 oz) (230 grams) chickpeas or 1½ cups cooked chickpeas
- 1½ cups (240 grams) cherry tomatoes quartered
- 1½ cups (210 grams) cucumber diced
- ½ cup (60 grams) olives sliced
- ⅓ cup (30 grams) red onion chopped
- ⅓ cup (10 grams) parsley chopped
- 2 ounces (60 grams) feta or non-dairy feta
For the dressing
- 4 tablespoons (55 grams) extra virgin olive oil
- 2 tablespoons (30 grams) fresh lemon juice + the zest of ½ lemon
- 1 tablespoon (15 grams) mustard
- 1 tablespoon (15 grams) maple syrup or honey
- ¾ teaspoon salt
- ¼ teaspoon black pepper
MARINATE THE CHICKPEAS
- In a medium bowl, whisk the dressing ingredients: 4 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup, ¾ teaspoon salt, and ¼ teaspoon black pepper.Add 1 can (15 oz) chickpeas (drained and rinsed), toss, and set aside for 10 minutes.
COOK THE ORZO PASTA
- Cook 1½ cups orzo pasta in a large pot of salted boiling water per package instructions.When the pasta is al dente, drain and rinse it under cold water for 15 seconds to prevent it from overcooking.
MIX IN THE VEGGIES
- To a large bowl, add the cooked orzo pasta, the chickpeas with the dressing, 1½ cups cherry tomatoes (quartered), 1½ cups cucumber (diced), ½ cup olives (sliced), ⅓ cup red onion (chopped), and ⅓ cup parsley (chopped).
- Toss, then taste and adjust for salt before serving.
- Optionally you can crumble in 2 ounces feta and a pinch of dried oregano.
Nutrition information is an estimate for 1 serving of orzo pasta salad our of 6 servings, including feta.
STORAGE
Make ahead: you can make orzo salad up to a day in advance. We advise against making it earlier than that because the veggies lose their crunch.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 3 days.
Freezer: we don't recommend freezing orzo pasta salad.
SUBSTITUTIONS
- Orzo pasta: Fusilli, rotini, penne, farfalle, macaroni (gluten-free if needed).
- Cherry tomatoes: Grape, plum, vine, or roma tomatoes.
- Cucumber: English, Persian, or Kirby; or sub with radish, celery, or grated carrot.
- Olives: Kalamata, Gaeta, or black pitted olives.
- Red onion: Shallots or spring onions.
- Chickpeas: Cooked from dry or canned; or use black beans, cannellini, or lentils.
- Fresh parsley: Basil, mint, dill, chives, or coriander.
- Feta (or dairy-free): Crumbled mozzarella cubes.
- Fresh lemon juice: Apple cider vinegar or red wine vinegar.
- Mustard: Yellow or Dijon.
- Maple syrup: Honey.
- Salt & pepper: Sea salt or kosher salt (optional/low-sodium to taste).
- Garlic: Optional; or use garlic powder.
