Feta and Orzo Pasta Salad

This pasta salad is perfect for a picnic or barbecue because it can be made and kept in the fridge for up to a day in advance! Fresh parsley, garlic, and lemon give this dish a fresh flavor that can be served with a variety of main dish options. I’ve also enjoyed this as a quick lunch option since the chickpeas provide lots of protein and fiber to keep me full all afternoon!

What is Orzo?

Although it might look like a grain, orzo is actually a small pasta shape. It’s hard to find whole-wheat or gluten-free orzo pasta, but if you need a substitute, try Banza’s chickpea “rice”. The rice shape is actually pretty similar to orzo and it’s gluten-free!

Tips for Perfect Orzo Pasta Salad

• If you’re making this dish in advance, wait to add the parsley until you’re ready to serve it. That will keep it from wilting before you get to enjoy the salad.
• Be sure to finely dice the red onion. Raw onion can have a strong bite, so small pieces are key!
• I highly recommend buying a whole block of feta and crumbling it yourself. Crumbled feta has anti-caking agents and it’s less creamy.

Substitution Ideas

• If you’re gluten-free, try using Banza’s chickpea rice. It’s actually really similar to orzo pasta but it’s made with chickpeas so it’s gluten-free.
• If you want to make this recipe vegan, skip the feta and add a handful of salted, sliced almonds. That will add a salty flavor to replace the cheese.
• To make this a main dish, feel free too add your favorite protein or serve it in a whole grain pita!

Feta and Orzo Pasta Salad

★★★★★ 5 from 2 reviews

• Author: Liz Thomson
• Prep Time: 8 mins
• Cook Time: 7 mins
• Total Time: 15 mins
• Yield: 3 cups 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Vegetarian

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Description

This feta and orzo pasta salad is a light and delicious side dish. Prepare it in advance for a picnic or serve it warm with your favorite protein.

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Ingredients

• 1 cup dry orzo pasta
• 1/2 cup crumbled feta cheese
• 1 15oz can chickpeas
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon garlic
• 2 tablespoons red onion, diced
• 1/4 cup fresh parsley, chopped
• Dash of black pepper, crushed red pepper, oregano

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Instructions

1. Bring a small pot of water to a boil and add in the orzo. Cook for 7 minutes, or until tender.
2. Drain, rinse, and spread it on a large plate to cool.
3. Whisk together the olive oil, lemon juice, salt and garlic powder.
4. In a large mixing bowl, combine the feta, chickpeas. diced onion, and parsley.
5. Drizzle with olive oil mixture and toss to combine.
6. Add salt and pepper to taste.

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Keywords: orzo pasta salad

What’s your favorite kind of pasta salad?