Description
A bright and filling Mediterranean orzo pasta salad that combines vibrant veggies, chickpeas, feta, and a zesty lemon vinaigrette.
Ingredients
- 8 ounces orzo
- 6 cups baby spinach
- 1 cup chickpeas (drained and rinsed)
- 1 cup tomato (chopped)
- 1 cup cucumber (chopped)
- 1 cup bell pepper (chopped)
- 1/4 cup red onion (finely diced)
- 1/4 cup kalamata olives (sliced or halved)
- 1/4 cup green olives (sliced or halved)
- 1/4 cup feta (crumbled)
- 1/4 cup olive oil
- 2 tablespoons lemon juice (fresh is best)
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried oregano
- 1 clove garlic (minced or finely grated)
- Salt and pepper to taste
Instructions
- Cook the orzo according to the package directions until al dente.
- Drain and rinse the orzo under cold water until fully cooled.
- Add the cooled orzo, baby spinach, chickpeas, tomato, cucumber, bell pepper, red onion, kalamata olives, green olives, and feta to a large bowl.
- Whisk together olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Taste and adjust the seasoning with more salt, pepper, lemon, or vinegar as you like.
- Serve immediately, or refrigerate for 20–30 minutes to let the flavors come together.
Notes
For a vegan option, skip feta or use plant-based feta. You can also add extra chickpeas for more richness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean