Bright, fresh, and full of flavor, the Mediterranean Orzo Power Salad is a delightful meal that embodies the essence of Mediterranean cuisine. This vibrant salad packs a punch with its wholesome ingredients, making it an ideal choice for a nutritious summer salad or an easy Mediterranean recipe for lunch.
Ingredients
Scale:
1 cup orzo pasta
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1 bell pepper (any color), diced
1 cup feta cheese, crumbled
1/2 cup Kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
For the Lemon Herb Dressing:
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 clove garlic, minced
Salt and pepper to taste
Instructions
In a large pot of salted boiling water, add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
Once cooked, drain the orzo and rinse under cool water to stop the cooking process. Set aside to drain thoroughly.
While the orzo is cooking, wash and chop the cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces. Rinse and drain the chickpeas.
In a small bowl or jar, combine the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper. Whisk or shake until emulsified.
In a large mixing bowl, combine the cooled orzo, chickpeas, chopped vegetables, feta cheese, olives, parsley, and basil. Gently fold the ingredients together.
Pour the lemon herb dressing over the salad and gently toss to combine all ingredients.
For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
