Orzo Pasta Salad {15 Minute Meal}

A mixture of orzo pasta and salad ingredients for the recipe Orzo Pasta Salad. Including chickpeas, cheese, cucumber, onion and mint.

4.91 from 11 votes

Orzo Pasta Salad {15 Minute Meal}

This fresh, flavour-packed and healthy Orzo Pasta Salad is ready in 15 minutes, making it perfect for a quick midweek dinner, a hearty lunch or a picnic addition. It’s also summery with a Mediterranean vibe.

Prep Time5

Cook Time10

Total Time15

Course: Lunch, Main Course, Salad

Cuisine: Family Food, Mediterranean

Servings:

Author: Sarah Rossi

Ingredients

300 g Orzo
1/2 Cucumber Cut into 1cm cubes
200 g Cherry tomatoes Cut into 1cm cubes
200 g Feta Cut into 1cm cubes
30 g Mint Finely chopped
2 tbsp Olive oil
4 tbsp Balsamic vinegar
1 Red onion Peeled and chopped into 1cm pieces
80 g Black olives Pitted and cut into 1cm cubes
400 g Chickpeas 1x tin drained and rinsed
Sea salt and freshly ground black pepper

Instructions

Boil your orzo for about 5 minutes or according to the pack instructions.
Meanwhile, chop all of your fresh ingredients.
Once the orzo is cooked, drain and rinse it in very cold water.
Mix the orzo with the vegetables, add the vinegar and oil and mix well.

Notes

Orzo: Use alternative pasta shape if you prefer, but orzo does work brilliantly here

Chopping: Try to chop all of the vegetables and cheese to a similar size

To enjoy warm: Just omit the step where you run the pasta under cold water and mix the pasta straight in with the other ingredients after you’ve drained it. It’s delicious either way

Serving suggestions: This is a full meal on its own, but if you want to you could double carb with dough balls or garlic bread to make your dish go further, or additional protein like cooked chicken

To store: This is perfect for cold leftovers. It travels well so is also fantastic for picnics or packed lunches too. You can keep the dressing separate and then mix it just before serving. It will stay fresher/crispier this way. You can keep it in the fridge for up to 3 days

Salad mix: I’ve added chickpeas for protein and cucumber, tomatoes and mint for that ultra fresh flavour, but you can add whatever you like. Sweetcorn, radish, peppers… you name it, give it a go!

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