Description
This Orzo Pasta Salad with Feta is a vibrant and refreshing dish packed with al dente orzo pasta, crisp cucumbers, juicy tomatoes, charred sweet corn, tangy Kalamata olives, and creamy feta cheese. Tossed in a flavorful herb vinaigrette, it makes a perfect side dish for any meal or a hearty light lunch. Easy to prepare and ideal for potlucks, picnics, or parties, it can be made ahead for convenient serving.
Ingredients
Orzo
- 16 oz. uncooked orzo pasta
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 1/4 cups low sodium chicken broth
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 red onion, chopped
Salad
- 2 ears grilled corn, cut off the cob (grilling optional but recommended)
- 1 English cucumber, sliced and quartered
- 1 red bell pepper, chopped
- 1 pint cherry tomatoes, halved
- 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup sliced almonds
- 1/2 cup fresh basil, chopped
- 1/2 cup feta cheese
Dressing
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, parsley, and oregano (or 1 teaspoon each dried)
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
Instructions
- Make the Dressing: Combine all dressing ingredients in a small bowl and whisk well or place in a jar and shake vigorously. Refrigerate the dressing until ready to use.
- Sauté Orzo and Onions: In a large nonstick skillet over medium-low heat, melt the butter with olive oil. Once melted, increase heat to medium-high, add the orzo and chopped red onions, and sauté for 3-5 minutes until the onions soften.
- Cook the Orzo: Stir in the chicken broth, lemon juice, salt, and pepper. Bring to a simmer and cook for 8-10 minutes, stirring frequently during the last few minutes to prevent sticking, until the orzo is al dente. Drain any excess liquid if necessary.
- Cool the Orzo: Transfer the cooked orzo to a large bowl and refrigerate it to cool while preparing the salad ingredients.
- Prepare Salad: Add the grilled corn kernels, cucumber, red bell pepper, cherry tomatoes, garbanzo beans, Kalamata olives, sliced almonds, fresh basil, and feta to the chilled orzo.
- Toss with Dressing: Pour the prepared dressing over the salad and toss gently to combine all ingredients evenly.
- Season to Taste: Taste the salad and adjust seasoning by adding more lemon juice or salt and pepper as desired before serving.
Notes
- Grilling the corn is optional but adds a delicious smoky, caramelized flavor.
- This salad can be made ahead of time and keeps well in the refrigerator for up to 2 days.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- If you prefer a nuttier flavor, toast the sliced almonds lightly before adding them to the salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
