MEDITERRANEAN ORZO PASTA SALAD
Packed with veggies and bursting with flavour – it's even better after a few days in the fridge!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Ingredients
- 250 g orzo
- 400 g can chickpeas drained & rinsed
- 2 handfuls baby tomatoes finely diced
- 1/2 cucumber finely diced
- 1 red onion finely diced
- 1 red pepper finely diced
- 180 g black olives sliced
- 15 g fresh parsley finely chopped
DRESSING
- 50 ml extra virgin olive oil
- juice of 1/2 lemon
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 2 garlic cloves grated
- sea salt & freshly ground black pepper
Instructions
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Cook the orzo in salted water according to the packet's instructions. Drain, then run under cold water to cool.
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Meanwhile, you can make the dressing. Combine the extra virgin olive oil, lemon juice, red wine vinegar, oregano, garlic and a good pinch of salt and black pepper in a jar and stir well to combine. Taste and adjust the seasoning, if required.
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Mix the cooled orzo with the chickpeas, chopped tomatoes, cucumber, red onion, red pepper, olives and parsley in a large bowl, then stir through the dressing. Finish with a good crack of black pepper.
Looking for more summery salad recipes? Try this Asparagus Caesar Salad.
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