Orzo Pasta Salad

This addicting and filling salad could work as a side or a meal.

4 servings

Time: 30 mins

Ethan ChlebowskiBy Ethan Chlebowski

This 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

Ethan Chlebowski



  • Salad components

    • orzo
      224 g1/2 lb
    • chickpeas
      , dry or drained
      100 g1 can
    • feta
      60 g
    • cherry tomatoes
      , quartered
    • brussel sprouts
      , thinly sliced
    • red onions
      , thinly sliced
    • parsley
      , chopped
      a handful
    • black pepper
    • salt
  • Greek-ish vinaigrette

    • olive oil
      28 g2 parts
    • rice vinegar
      15 g1 part
    • dijon mustard
      5 g
    • garlic
      1 clove
    • fresh oregano
      a sprinkle
    • sumac
      a sprinkle
    • black pepper
      a sprinkle
    • salt
      to taste


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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