Description

A vibrant, Mediterranean-inspired salad featuring tender orzo pasta tossed with roasted red peppers, artichoke hearts, cucumbers, tomatoes, olives, chickpeas, and feta cheese, all dressed in a tangy Greek vinaigrette.

Ingredients

1½ cups uncooked orzo

1 tablespoon avocado oil (or olive oil)

3 chicken bouillon cubes (or 1½–2 tablespoons kosher salt)

1 (16 oz) can chickpeas, drained and rinsed

1 (12 oz) jar roasted red peppers, drained and sliced

1 (12 oz) jar artichoke hearts, drained and sliced

¾ English cucumber, diced (about 2 cups)

1 pint cherry tomatoes, sliced (about 2 cups)

⅓ cup red onion, finely diced

½ cup pitted Kalamata olives (or black olives)

¾ cup feta cheese, crumbled

¼ cup fresh parsley, roughly chopped

1 tablespoon fresh lemon juice

1 cup Greek salad dressing (homemade or store-bought)

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Instructions

Bring a large pot of water to a boil. Add the chicken bouillon cubes (or kosher salt).

Boil the orzo for 30 seconds less than al dente according to package instructions. Set a timer to avoid overcooking. Drain and spread it out on a tray or parchment paper. Drizzle with 1–2 tablespoons of oil to prevent sticking. Let it cool.

Meanwhile, prepare the remaining salad ingredients: slice the cherry tomatoes, dice the cucumber, chop the red onion and parsley, and drain and slice the roasted red peppers and artichoke hearts.

In a large bowl, combine the cooled orzo, chickpeas, roasted red peppers, artichoke hearts, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.

Add the fresh lemon juice and Greek salad dressing to the bowl. Toss gently to combine, ensuring all ingredients are evenly coated.

If possible, chill the salad in the refrigerator for 1–2 hours prior to serving to allow the flavors to meld.

Before serving, give the salad a final toss and adjust seasoning if necessary.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad