Orzo Pasta Salad
This addicting and filling salad could work as a side or a meal.
By Ethan ChlebowskiThis salad uses orzo (the rice-shaped pasta) as a filling base. Then I just throw in some random vegetables with feta cheese and when paired with a basic vinaigrette, it always turns out good.
Ethan Chlebowski
Ingredients
Salad components
- orzo224 g1/2 lb
- chickpeas, dry or drained100 g1 can
- feta60 g
- cherry tomatoes, quartered20
- brussel sprouts, thinly sliced8-10
- red onions, thinly sliced1/4
- parsley, choppeda handful
- black pepper
- salt
Greek-ish vinaigrette
- olive oil28 g2 parts
- rice vinegar15 g1 part
- dijon mustard5 g
- garlic1 clove
- fresh oreganoa sprinkle
- sumaca sprinkle
- black peppera sprinkle
- saltto taste
Method
Step 1: Boil the orzo
Bring a pot of water to a . Boil the orzo according to package instructions. Stir the orzo occasionally in order to prevent sticking.
Strain and let the pasta cool on a plate or pan while you prep other ingredients. If you lay out the orzo in an even layer on the plate it will cool much quicker.
Step 2: Prep the vegetables & make the dressing
Meanwhile, chop up all the vegetables you are using and set aside. Gather any remaining ingredients.
Combine all vinaigrette ingredients in a container and shake it until well . Taste and adjust seasonings if needed.
Step 3: Toss everything together
Get out a big bowl and toss in the cooled orzo, vegetables, feta, chickpeas, parsley, and the vinaigrette dressing. Taste and adjust with salt or extra ingredients as needed.
Toss the salad with your hands. This can be enjoyed right away, or for best results let it sit for a few hours or a day in the refrigerator. Enjoy!
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