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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!

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!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Cooling 1 hr
Total Time 15 mins
Course Appetizer, Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 9 cups
Calories 201 kcal

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!
Keyword 15-Minutes, BBQ, Pasta Salad, Quick, Salad, Summer, vegetarian