Orzo Pasta Salad CC
Side Dish • Cheese, Herbs, Pasta, Sauce, Vegetable
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Ingredients
- For the salad
- 8 ounces orzo pasta, cooked according to package
- 1 english cucumber, seeded, diced
- 1/2 cup crumbled feta cheese
- 1 15 oz can kidney beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 C red bell pepper, chopped
- 1/2 small red onion, chopped
- 1/4 C green onion, chopped
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- For the Red Wine Vinaigrette Dressing
- 1/3 cup red wine vinegar
- 1 lemon, juiced
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp cumin
- 2/3 cup extra-virgin olive oil
Directions
- Cook the orzo according to the package. Let cool completely or run under cold water until cooled.
- In large mixing bowl combine the cucumber, feta cheese, beans, tomatoes, red onion, red bell pepper and gently stir to combine.
- In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.
- Add the orzo pasta to the vegetables and mix well. Pour half of the dressing over the salad and toss. Sprinkle the basil, mint and parsley over the salad and gently toss.
- If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad.
- When ready to serve add the remaining dressing and toss.
Notes
- Start with half of the dressing and see how the salad tastes. You can always add more dressing as needed.
- Feel free to mix up the vegetables or add additional ones like bell peppers and zucchini. I have also added grilled chicken to this salad which works well and have subbed white beans for the chickpeas and liked that too.
