Name: Orzo Pasta Salad Recipe with Feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 16 oz uncooked orzo pasta; 4 1/4 cups low sodium chicken broth; 1/4 cup lemon juice; 1/2 red onion (chopped); 2 ears grilled corn (cut off the cob); 1 English cucumber (sliced and quartered); 1 red bell pepper (chopped); 1 pint cherry tomatoes (halved); 1 can garbanzo beans (drained and rinsed); 1/2 cup Kalamata olives (halved); 1/2 cup sliced almonds; 1/2 cup fresh basil (chopped); 1/2 cup feta cheese; Dressing: extra virgin olive oil, red apple vinegar, Dijon mustard, garlic powder, herbs

Orzo Pasta Salad Recipe with Feta

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Indulge in the vibrant flavors of our Orzo Pasta Salad Recipe with Feta, a delightful dish perfect for any gathering or as a light meal. This refreshing salad combines al dente orzo pasta with a medley of colorful vegetables, tangy feta, and zesty dressing. With its impressive presentation and robust taste, it’s sure to be a hit at potlucks, picnics, or family dinners. Plus, it’s easy to prepare in just 30 minutes, making it an ideal choice for busy days or special occasions. Enjoy this healthy and delicious salad that not only satisfies your cravings but also aligns with nutritious eating habits.

Author: Lola
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves approximately 8
Category: Salad
Method: Cooking
Cuisine: Mediterranean

Ingredients

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16 oz uncooked orzo pasta
4 1/4 cups low sodium chicken broth
1/4 cup lemon juice
1/2 red onion (chopped)
2 ears grilled corn (cut off the cob)
1 English cucumber (sliced and quartered)
1 red bell pepper (chopped)
1 pint cherry tomatoes (halved)
1 can garbanzo beans (drained and rinsed)
1/2 cup Kalamata olives (halved)
1/2 cup sliced almonds
1/2 cup fresh basil (chopped)
1/2 cup feta cheese
Dressing: extra virgin olive oil, red apple vinegar, Dijon mustard, garlic powder, herbs

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Instructions

Make the Dressing: Combine all dressing ingredients in a small bowl or jar; whisk or shake until well blended.
Cook the Orzo: In a large nonstick skillet, melt butter with olive oil over medium-low heat. Add uncooked orzo and chopped red onions; sauté for about 3–5 minutes until softened.
Simmer: Stir in chicken broth, lemon juice, salt, and pepper. Bring to a simmer and cook until orzo is al dente (about 8–10 minutes). Drain if needed.
Combine: Cool the cooked orzo in a large bowl. Once cooled, add all salad ingredients and pour dressing over; toss gently to coat.
Taste & Adjust: Before serving, taste and adjust seasoning as desired.

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 4g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 10g
Cholesterol: 10mg

Find it online: https://cookingwithlola.com/orzo-pasta-salad-recipe-with-feta/