"Better than Pasta Salad" Mediterranean Orzo Salad

feta cheese

🥗Healthier: reduced-fat feta

💰Cheaper: cotage cheese

Reduced-fat feta lowers calories while maintaining flavor.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives provide a similar briny flavor.

Fill a stock pot with water to a little over halfway and season generously with sea salt.

Heat the water on high until it comes to a boil.

Measure out 8 oz of orzo (1 1/4 cups, 225 g).

Once the water is boiling, add the orzo and cook until just al dente, checking the package instructions for timing.

Stir the orzo every 2 minutes to prevent sticking.

When the orzo is al dente, remove the pot from heat, drain the orzo into a colander, and rinse it under cold water to stop the cooking process and bring it to room temperature.

Shake off excess water and transfer the orzo to a large bowl.

Drain a can of chickpeas (15 1/2 oz, 440 g) into a colander and rinse under water, then add to the bowl with the orzo.

Add 1/3 cup chopped red onion (50 g), 1/2 cup chopped English cucumber (75 g), 1/2 cup chopped red bell pepper (75 g), 1/3 cup sliced kalamata olives (40 g), and 1/4 cup chopped fresh basil (15 g) to the bowl.

Season with sea salt and freshly cracked black pepper, then mix until well combined.

In a separate bowl, add 3 tbsp extra virgin olive oil (45 ml), 1 tbsp fresh lemon juice (15 ml), and grate in 1 clove of garlic.

Add 1 tsp dried oregano (1 g), season with sea salt and black pepper, and whisk until well mixed.

Pour the dressing over the orzo salad and mix until well combined.

Finally, add 1/4 cup crumbled feta cheese (60 g) and give it one final mix.

Serve at room temperature or chilled, and store in the fridge for up to 3 to 4 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens