Orzo Pasta Salad
A bright, Mediterranean-inspired orzo salad with vegetables, chickpeas, and a lemon-honey vinaigrette.
Equipment
- Large Pot
- Colander
- Large Bowl
- Cutting Board
- Chef’s knife
- small jar or bowl with lid
- Measuring Spoons
Ingredients
- 2 cups cooked orzo pasta
- 2 cups cherry tomatoes halved
- 1 medium cucumber chopped
- 1 cup olives halved
- 1/4 cup red onion chopped
- 1 cup chickpeas rinsed and drained
- 3 tablespoons sun-dried tomatoes chopped
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- parsley for garnish
Instructions
- Cook orzo according to package directions until al dente, about 9 minutes; drain and rinse under cold water to stop cooking, then set aside.
- Halve the cherry tomatoes, chop the cucumber, halve the olives, finely chop the red onion, and chop the sun-dried tomatoes.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, red onion, sun-dried tomatoes, and chickpeas.
- Whisk together the dressing: olive oil, lemon juice, honey, salt, and black pepper in a small jar or bowl until emulsified.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with parsley and serve immediately, or chill until ready to serve.
Notes
- Optionally add 1 teaspoon of oil from the sun-dried tomatoes to the dressing for extra flavor.
- Nutrition values may vary depending on products used.
- Typical serving size is 1 to 2 cups.