We bonded with orzo many years, cooked, buttered and sprinkled with parmesan. It is pasta without all of the heaviness of pasta. We use it a lot in hot dishes instead of pasta noodles, and we use it almost exclusively in traditional pasta salad recipes. We make this orzo salad recipe all summer long. It has just the right blend of crisp veggies, salty feta and orzo. The chickpeas give it another amazing dimension! Dress it with olive oil and garlic and you’re done! It’s one of our favorites.
Printorzo salad with chickpeas and feta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Pasta Salads
- Cuisine: Mediterranean
Ingredients
- 16 oz orzo pasta, cooked, drained and cooled
- 1 ½ – 1 ¾ cup crumbled feta (according to taste)
- 2 cans chickpeas, rinsed and drained
- ¼ cup red onion, finely chopped
- 1 ½ cup sliced assorted grape tomatoes
- 1/3 cup olive oil
- 4 cloves garlic, minced
- ½ – 1 teaspoon sea salt (to taste)
- 1/4 cup cilantro, finely chopped
Instructions
- Place cooked pasta, chickpeas, feta, tomatoes and onion in bowl. Toss gently to combine.
- Whisk olive oil, salt, and garlic in a small bowl. Drizzle over orzo and toss gently to combine. Add finely chopped cilantro.
- Serve immediately. This salad tastes best served at room temperature.
Notes
with love,
Salt & Share