Easy Summer Orzo Pasta Salad
This Easy Summer Orzo Pasta Salad will soon be a family favorite! A quick 15 minutes and you have a fresh and cool side dish for any summer BBQ or get-together!
Equipment
- Large Bowl
Ingredients
- 1.5 cups Orzo pasta uncooked
- 1/2 cup finely diced red onion about 1/2 an onion
- 3/4 cup diced Roma tomatoes 2 tomatoes
- 2 cups peeled & diced cucumbers 2 medium cucumbers
- 3/4 cup crumbled feta about 6oz container or 1/2 block
- 4 oz sliced olives (kalamata, green or black) canned or jarred
- 1 15 oz can chickpeas (garbanzo beans) rinsed & drained
- 1/2 cup Italian dressing**
- 1 tsp fresh or dried parsley for topping optional
- 1 tsp fresh or dried basil for topping optional
Instructions
- Bring a large pot of salted water to a boil and add the Orzo pasta. Cook for 8-10 minutes until tender, then rinse with cold water and drain well.
- In the meantime, chop and prep all of your ingredients.
- Add the pasta and toppings into a large bowl and toss with the Italian dressing.
- Serve right away or for best flavors, let sit in the fridge for about an hour until cool.
- Top with fresh or dried parsley and basil. Enjoy!
Notes
** If it seems a little dry before serving, add a drizzle of more dressing.
Feel free to add as much or as little of any ingredient to your liking!