Orzo Pasta Salad

• servings: 8 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

8 ounces dry orzo (1 1/2 cups; I use whole wheat orzo)

1 English cucumber seeded (quartered lengthwise, and cut into 1/4-inch pieces)

1 pint grape or cherry tomatoes (halved)

1 orange or yellow bell pepper (cored and diced)

1 (14-ounce) can reduced sodium chickpeas (rinsed and drained)

8 ounces feta cheese (crumbled (about 1 1/2 cups)

2/3 cup pitted Kalamata olives (leave whole)

1 cup chopped fresh basil

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar (plus a few splashes to taste)

1 small garlic clove (grated or finely minced)

2 teaspoons Dijon mustard

3/4 teaspoon kosher salt

1/2 teaspoon dried oregano

1/4 teaspoon ground black pepper

Directions

Boil

Cook the orzo in a large pot of salted water until al dente, according to package instructions. Drain, then transfer to a large mixing bowl.

Whisk

While the orzo cooks, make the dressing: In a bowl or liquid measuring cup with a spout, whisk together the oil, vinegar, garlic, mustard, salt, oregano, and black pepper.

While the orzo is still warm, pour about half of the dressing over it and stir to coat (this helps the orzo absorb the dressing flavor and keeps it from sticking together).

Combine

To the bowl with the orzo, add the cucumber, tomatoes, bell pepper, chickpeas, feta, olives, and basil. Toss to combine, adding more dressing so that every is nicely moistened.

Taste and add more salt and pepper for additional seasoning or a splash or two of vinegar for more zing. Refrigerate until ready to serve; just before serving, toss with a bit more dressing.

Nutrition

• Serving Size: 1 (of 8)
• Calories: 324 kcal
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Cholesterol: 25 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 11 g