Mediterranean Orzo Pasta Salad
This Mediterranean Orzo Pasta Salad is colorful and full of herby, briny flavors with an orzo pasta base. It’s easy to make and delicious as a side dish or simple lunch.
Servings 6
Ingredients
- 1 cup uncooked orzo
- 1/3 cup roasted red peppers
- 2 tbsp. capers
- 1/2 sundried tomatoes chopped
- 1/4 cup red onion chopped
- 1/4 cup pitted Castelvetrano olives chopped
- 1 - 15 oz. chickpeas rinsed and drained
- 1/2 cup crumbled feta cheese
- 1 - 16 fl. oz. bottle Greek vinaigrette
- Salt and pepper to taste
- Optional: extra feta cheese fresh oregano
Instructions
- Cook orzo according to package. Drain, rinse with cold water, and set aside to cool completely.
- Once cool, add orzo to a large mixing bowl.
- Add the roasted red peppers, capers, sundried tomatoes, red onion, olives, chickpeas, feta cheese, and salt and pepper.
- Pour Greek vinaigrette on top, saving some of the bottle to refresh the pasta salad later. Stir to combine.
- Add extra crumbled feta cheese and fresh oregano on top before serving, if desired.
- Store in a sealed container in the fridge for 3-5 days.