Orzo Pasta Salad

nibbleboard.com/recipes/orzo-pasta-salad

Ingredients

Instructions

1. Cook orzo in a large pot of salted boiling water according to package directions until al dente, about 8 minutes. Drain and rinse under cold water until completely cooled.
2. Whisk together the olive oil, red wine vinegar, lemon juice, honey, salt, and pepper in a mason jar or small bowl until emulsified. Set aside.
3. Combine the halved cherry tomatoes, diced cucumber, chickpeas, feta, and red onion in a large mixing bowl. Toss gently to distribute.
4. Add the cooled orzo to the vegetables and pour half the vinaigrette over the salad. Toss until everything is evenly coated.
5. Sprinkle the chopped basil, mint, and parsley over the top and fold in gently.
6. Taste and adjust seasoning with more salt, pepper, or lemon juice. Refrigerate for at least 30 minutes to let flavors meld.
7. Toss with remaining vinaigrette just before serving — the orzo absorbs dressing as it sits.

Nutrition per Serving

Chef Tips

• Rinse the orzo under cold water immediately after draining — this stops the cooking and prevents it from clumping into a starchy brick.
• Reserve half the dressing for serving time. Orzo is a dressing sponge, and adding it all at once leaves you with a dry salad the next day.
• Swap feta for goat cheese or fresh mozzarella if you want a creamier bite.
• For a vegan version, skip the feta and honey — use maple syrup in the dressing and add diced avocado for richness.
• This salad is even better the next day once the flavors have had time to marry. Just give it a good toss and add a splash of dressing before serving.

Storage

Store in an airtight container in the fridge for up to 4 days. Give it a good stir and a splash of olive oil or extra dressing before serving — the orzo soaks up liquid as it sits.