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cold orzo pasta salad

Cold Orzo Pasta Salad With Feta

A cold orzo salad bursting with Mediterranean flavors makes for the perfect light meal or side dish. This dish combines tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, briny olives, and creamy feta cheese.
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Ingredients Method

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup Kalamata olives, sliced
  • ½ cup feta cheese, crumbled
  • 1 can chickpeas, drained and rinsed 15 oz
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Method
 

Cook the Orzo
  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8–10 minutes, until al dente. Drain the pasta, rinse it under cold water, and transfer it to a large mixing bowl.
Prepare the Vegetables
  1. While the orzo cools, dice the cucumber, halve the cherry tomatoes, slice the olives, and finely chop the red onion. Toss everything into the mixing bowl with the orzo.
Add Chickpeas & Feta
  1. Pour the drained chickpeas into the bowl and crumble the feta cheese on top. Mix everything gently to combine the ingredients evenly.
Make the Dressing
  1. In a small bowl or mason jar, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, black pepper, and red pepper flakes. Shake or whisk until fully emulsified.
Toss Everything Together
  1. Pour the dressing over the salad and toss well to ensure everything is evenly coated. Add fresh parsley and basil, then give it one final mix.
Chill & Serve
  1. Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve cold as a refreshing side dish or a light main course.