There’s something oddly satisfying about prepping meals for the week ahead—it’s like painting a blank canvas with vibrant colors and textures. This Healthy Orzo Salad is not just a dish; it’s a symphony of flavors that somehow manage to make Mondays less daunting and Thursdays feel like a mini celebration. Imagine opening your lunchbox to find a burst of freshness that reminds you of summer picnics, even when you’re stuck at your desk.
Steps
- Boil a large pot of salted water and cook the orzo according to the package instructions, slightly beyond al dente. Drain and coat with olive oil to prevent sticking, then spread it on a baking sheet to cool.
- While the orzo is cooling, prepare the Greek salad dressing by whisking together red wine vinegar, lemon juice, oregano, and sea salt.
- Dice the cucumbers, tomatoes, red onion, and feta cheese, and slice the Kalamata olives.
- In a large bowl, combine the cooled orzo, diced cucumbers, tomatoes, chickpeas, feta, red onion, and olives.
- Pour the dressing over the salad mixture and add half of the fresh herbs, then season with freshly ground black pepper. Toss everything to ensure even coating.
- Garnish the salad with the remaining herbs just before serving. If needed, add a drizzle of olive oil to refresh the salad before enjoying.
Ingredients
- Orzo pasta
- Cherry tomatoes
- Persian cucumbers
- Red onion, thinly sliced
- Kalamata olives
- Feta cheese, block in brine
- Canned chickpeas
- Fresh mint and/or basil
- Greek salad dressing
- Extra red wine vinegar
- Lemon juice
- Sea salt
- Freshly ground black pepper
- Olive oil
FAQ
- Can I prepare the orzo salad in advance?
- Yes, you can prepare the orzo salad up to a day ahead. However, it’s best to add the fresh herbs just before serving to prevent them from wilting. If the salad seems dry after being refrigerated, simply add a drizzle of olive oil to refresh it.
- How should I cook the orzo for this salad?
- Cook the orzo slightly past al dente, so it remains tender even after cooling. Once cooked, drain it, toss with a bit of olive oil to prevent sticking, and let it cool on a baking sheet before mixing it with the other ingredients.
- What type of feta cheese is best for this recipe?
- For the best flavor and texture, opt for feta cheese that comes in a block, preferably stored in brine, rather than pre-crumbled feta. The block variety offers a superior taste and consistency.
- What are some good main dishes to pair with orzo salad?
- Orzo salad pairs well with a variety of main dishes, including veggie burgers, black bean burgers, BBQ jackfruit sandwiches, and portobello mushroom burgers. It’s also a satisfying meal on its own, thanks to the orzo, chickpeas, feta, and olives.
- What other salads can I try if I enjoy this orzo salad?
- If you enjoy this orzo salad, you might also like trying an easy pasta salad, cherry tomato couscous salad, vegan pasta salad, broccoli pasta salad, or easy macaroni salad for a variety of fresh flavors.
Tips
- Cook the orzo slightly past al dente to ensure it remains tender after cooling, and prevent sticking by tossing it with a bit of olive oil before spreading it on a baking sheet to cool.
- Avoid adding the vegetables to hot orzo, as it can cause them to wilt. Instead, allow the orzo to cool to room temperature before combining with the tomatoes, cucumber, and onion.
- Prepare the salad up to a day in advance, but add fresh herbs just before serving to prevent them from wilting. If the salad seems dry after refrigeration, a drizzle of olive oil can help refresh it.
- Opt for a block of feta cheese in brine instead of pre-crumbled feta for a richer flavor and better texture.
Equipment
- Mandoline slicer – for slicing the red onion thinly.
- Large baking sheet – to cool the orzo after cooking.
- Large mixing bowl – to combine all the salad ingredients.
