Summer Pasta Salad with Orzo
Colorful summer pasta salad with orzo is a fresh salad that is light and easy to make. This is a healthy and filling veggie packed pasta salad topped with feta. A delicious crowd pleaser!
Servings: 10 servings
Calories: 248kcal
Ingredients
- 1 1/2 cups uncooked orzo pasta
- 1 1/2 cups artichoke hearts frozen or canned in brine, chopped into 1 inch pieces
- 2 cups cherry tomatoes halved
- 1/2 cup sliced pitted olives use green and black
- 1 cup chopped red onion
- 1 medium cucumber seeded and chopped into 1 inch pieces
- 1 cup crumbled feta cheese
Dressing
- 1/3 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp oregano dried
Instructions
- Bring a large pot of water to boil. Add orzo pasta and cook for 8 minutes or until al dente. Drain, put in salad bowl and cool in refrigerator.
- Chop artichoke hearts, tomatoes, olives, onions and cucumbers.
- Add vegetables and feta cheese to cooled orzo pasta.
- Mix well.
- Make dressing with olive oil, vinegar, lemon juice, salt, pepper and oregano. Stir and add to salad.
- Serve salad chilled or at room temperature.
Notes
Make ahead to let the ingredients blend and the dressing to flavor the salad.
For an alternative salad dressing with red wine vinegar and dijon mustard try Greek Salad Dressing from Downshiftology.com.
Tastes great chilled or at room temperature.
Keeps fresh in the refrigerator for up to 5 days.
Make ingredient substitutions to please your eaters.
Cut the recipe in half if not making for a large group.