Summer Orzo Pasta Salad
Refreshing Summer Orzo Pasta Salad, perfect for summer BBQs, featuring vibrant veggies, feta, and a zesty dressing.
Equipment
- Large pot for boiling pasta
- mason jar for dressing (optional)
- Large mixing bowl
- Salad dressing container (optional)
Ingredients
- 8 ounces orzo pasta (227 grams) cooked al dente according to package
- ½ English cucumber diced
- ½ cup feta cheese (75 grams) crumbled
- 1 can garbanzo beans (15-ounce or 425 grams), drained and rinsed
- 2 cups cherry tomatoes (300 grams), halved
- ½ small red onion (about 2/3 cup or 100 grams), diced
- ½ cup fresh basil leaves (15 grams), chopped
- ¼ cup fresh mint leaves (10 grams), chopped
- ¼ cup fresh parsley (10 grams), chopped
- ⅓ cup red wine vinegar (78 ml)
- 1 lemon juiced
- 1 teaspoon honey (7 grams)
- ½ teaspoon salt (3 grams)
- ⅛ teaspoon black pepper freshly ground
- ⅔ cup extra-virgin olive oil (160 ml)
Instructions
- Start by boiling water in a large pot and add the orzo once it is bubbling away. Cook the orzo until it is al dente, which typically takes about 8-10 minutes. Avoid overcooking, or you will end up with mushy pasta. Drain it and let it cool to room temperature.
- When the orzo is at room temperature, toss in the diced cucumber, halved cherry tomatoes, and diced red onion. The vibrant colors will indicate freshness. Be careful not to mix too vigorously to avoid squishing the tomatoes.
- Gently fold in the drained garbanzo beans and crumbled feta. You'll start to smell the salty feta blending with the veggies. Avoid overmixing, as it can break apart the beans and feta.
- In a small bowl, whisk together the red wine vinegar, lemon juice, honey, salt, and pepper until combined. The zingy aroma will let you know it is bright and fresh. This dressing is essential for tying the salad together.
- Drizzle the olive oil into the salad and fold everything together gently. Ensure each bite is nicely coated in the dressing, taking care not to add too much and drown the flavors.
- Right before serving, sprinkle in the chopped basil, mint, and parsley for an aromatic scent. Add them at the end to keep their vibrant color and flavor intact.
- Let the salad chill in the fridge for a little while. The flavors will meld beautifully. When ready to serve, taste the salad; if it feels dry, drizzle in a bit more dressing to refresh it.
Notes
Store the salad in an airtight container in the fridge for up to 5 days. When you serve it again, add more dressing and remix the salad as the orzo absorbs dressing over time.
If the orzo turns mushy, cook it only until al dente and rinse it under cold water immediately after draining.
If the salad seems dry after refrigeration, add more dressing, about a tablespoon at a time, to refresh it before serving.
To maintain the freshness of the herbs, add them right before serving.
If the orzo turns mushy, cook it only until al dente and rinse it under cold water immediately after draining.
If the salad seems dry after refrigeration, add more dressing, about a tablespoon at a time, to refresh it before serving.
To maintain the freshness of the herbs, add them right before serving.