Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese (optional, or use dairy-free alternative)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 (15-ounce) can chickpeas, rinsed and drained (optional, for added protein)
- For the Balsamic Vinaigrette:
- 1/4 cup good quality balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the orzo pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
- While the orzo cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. If using chickpeas, rinse and drain them thoroughly.
- In a small bowl, whisk together all the ingredients for the balsamic vinaigrette: balsamic vinegar, olive oil, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper. Whisk vigorously until emulsified.
- In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, sliced red onion, chopped fresh parsley, chopped fresh basil, crumbled feta cheese (if using), and rinsed chickpeas (if using).
- Pour the balsamic vinaigrette over the salad ingredients. Gently toss everything together until all components are evenly coated. Taste and adjust seasoning if necessary.
- For best flavor, cover the salad and refrigerate for at least 30 minutes before serving, allowing the flavors to meld. Serve chilled or at room temperature.
Notes
Add grilled chicken or turkey breast for a more substantial meal. For extra crunch, toast some pine nuts or slivered almonds and mix them in. This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. Store the dressing separately if preparing significantly in advance, and toss just before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 25mg