Greek Orzo Pasta Salad

3.10 from 20 votes

Prep Time10

Cook Time15

Total Time25

Course: 100 Family Favorite Easy Healthy Recipes

Keyword: greek, orzo, pasta, pasta salad

Servings:

Author: Sweet Basil

Heat the oven to 425 degrees.
Place the chickpeas between two paper towels and rub until dried.
1 Can Chickpeas (garbanzo beans)
Scatter the chickpeas on a small baking sheet with a little olive oil, salt, smoked paprika and cumin. Toss to coat.
1 Tablespoon Olive Oil, 1/2 teaspoon Smoked Paprika, Salt, 1/2 teaspoon Cumin
Bake for 15- 20 minutes then set aside to cool.

In a small jar, mix together the dressing. Set aside.
1/2 Cup Olive Oil, 2 Cloves Garlic, 3 Tablespoons Red Wine Vinegar, 1/2 Lemon Zest, 1 Tablespoon Lemon Juice, 1/2 teaspoon Dijon Mustard, 2 teaspoons Oregano, 1 teaspoon Dill, Salt and Pepper

Mix the red onion with the vinegar and set aside in a bowl. This will cut through the harshness of the onion and add depth of flavor.
1/2 Cup Red Onion, 1 Tablespoon Red Wine Vinegar
In a skillet over medium heat, add the olive oil and pasta.
1 1/2 Cups Orzo Pasta, 1 Tablespoon Olive Oil
Cook, stirring occasionally until toasted, about 30-60 seconds.
Add garlic and stir it in.
2 Cloves Garlic
Add the broth, a small amount at a time. Then add the lemon juice and zest.
3 Cups Chicken Broth, 1 Lemon Zest, 1/2 Lemon
Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
Rinse the onion in cold water and drain well.
Add all of the chopped veggies, herbs, chickpeas, cheeses, meat and dressing.
1 Cup Feta, 10 oz Grape Tomatoes, 1 Cup Sun Dried Tomatoes, 1 English Cucumber, 1 Cup Black Olives, 1 Cup Calabrese Salami, 1/4 Cup Parmesan Cheese, 2 Tablespoons Parsley
Toss to coat evenly and allow to rest for 10 minutes. Stir again and serve.
Salt and Pepper

This Greek Orzo salad recipe can be kept in the refrigerator for up to 5 days.