This orzo salad is so flavorful and perfect for potlucks, picnics, etc. since there is no mayonnaise, and I actually prefer the salad at room temperature.
Recipe from Midwest Foodie.
- 16 oz. orzo pasta
- 1 c. cucumbers, sliced
- 1 c. sundried tomatoes, julienned
- 1 c. Kalamata olives, halved
- 1 14 oz. can of artichoke hearts
- 1 15 oz. can chickpeas, drained
- 1/4 c. finely diced red onion
- 1/4 c. parsley, chopped
- 4-6 oz. feta, crumbled
- 2/3 c. olive oil
- 1/3 c. balsamic vinegar
- 1 lemon, zest and juice
- 1 tsp. dried oregano
- 2 garlic cloves, finely minced
- 1 TBSP Dijon mustard
- Kosher salt
- Cook pasta al dente according to package. Drain and then place in a large bowl and toss with some olive oil and salt and pepper. Place in fridge to cool.
- Meanwhile in a bowl, add olive oil, balsamic vinegar, lemon zest and juice, oregano, garlic, mustard, and salt and pepper, and whisk until well combined.
- Remove pasta bowl from fridge, and add cucumber, sundried tomatoes, olives, artichoke hearts, chickpeas, red onion, parley, and feta. Add dressing, and toss to coat.
Greek Orzo Salad: