Greek Pasta Salad Orzo (Printable Version)

Orzo pasta mingled with crisp veggies, chickpeas, feta, and olives tossed in zesty Greek dressing.

# Ingredients:

→ Salad Base

01 - 225 grams orzo pasta, uncooked
02 - 1/4 red onion, finely diced (approximately 1/3 cup)
03 - 1 red bell pepper or 1/2 red and 1/2 green bell pepper, chopped small
04 - 2 tablespoons fresh oregano, finely chopped or 2 teaspoons dried oregano
05 - 400 grams chickpeas, canned, drained and rinsed
06 - 1/3 cup kalamata olives, sliced
07 - 2 cups cucumber, thin-skinned, chopped small
08 - 1 pint cherry tomatoes, halved or quartered
09 - 1/2 cup fresh parsley, finely chopped
10 - 1/4 cup fresh basil and/or mint, chopped, for garnish (optional)
11 - 170–225 grams feta cheese, cubed (optional, sheep’s milk preferred)

→ Dressing

12 - 60 milliliters red wine vinegar
13 - 60 milliliters lemon juice
14 - 1 teaspoon Dijon mustard
15 - 2 garlic cloves, pressed or minced
16 - 2 teaspoons dried oregano
17 - 1 teaspoon salt
18 - 1/2 teaspoon black pepper
19 - 120 milliliters extra virgin olive oil

# Steps:

01 - Prepare orzo pasta in a large pot of salted boiling water as per package instructions until al dente. Drain, rinse with cool water, and set aside.
02 - In a mixing bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Slowly drizzle in olive oil while whisking continuously until fully emulsified.
03 - Place diced red onion and 120 milliliters of prepared vinaigrette in a large serving bowl. Allow onions to marinate while assembling other components.
04 - Add chopped bell peppers, remaining oregano, chickpeas, and sliced kalamata olives to the marinated onions. Mix well.
05 - Incorporate chopped cucumber, halved tomatoes, and parsley into the bowl. Gently toss to combine.
06 - Add cooled orzo pasta to the bowl along with an additional 60 milliliters of dressing and cubed feta cheese if using. Mix gently to fully integrate.
07 - Taste and adjust seasoning with additional dressing, salt, pepper, or a squeeze of lemon juice as desired.
08 - Toss with fresh basil and/or mint immediately before serving.

# Notes:

01 - For a bit of heat, sprinkle in red pepper flakes as desired.
02 - This dish can be prepared ahead and stored refrigerated for up to four days.