Description
Mediterranean sunshine dances through this Greek pasta salad, bringing zesty herbs, crisp vegetables, and tangy feta into perfect harmony. Crumbled cheese, kalamata olives, and a light vinaigrette invite you to savor summer’s most refreshing culinary escape.
Ingredients
Scale
Pasta:
- 1 16 ounces (454 grams) orzo pasta, cooked and drained
Vegetables and Protein:
- 1 bell pepper, any color, finely diced
- 1/2 red onion, finely diced
- 1 can chickpeas, drained and rinsed
- 1/2 cup kalamata olives, chopped
- 1/2 cup sun-dried tomatoes (with the oil), chopped
- 1/4 1/2 cup pepperoncini peppers, chopped
- 1 2 handfuls of spinach, chopped
- 1/4 cup fresh basil, chopped
Dressing and Seasonings:
- 1/4 1/2 cup rice vinegar
- Salt to taste
- Pepper to taste
- Garlic powder to taste
- (Optional) Vegan feta cheese
Instructions
- Prepare orzo pasta according to package directions at a rolling boil, cooking until al dente. Drain thoroughly and let cool to room temperature.
- Finely dice kalamata olives, sun-dried tomatoes, pepperoncini peppers, bell pepper, red onion, and fresh basil into uniform, bite-sized pieces.
- Gently tear spinach leaves into smaller fragments for easier distribution throughout the salad.
- Transfer cooled orzo into a spacious mixing vessel, creating ample room for ingredient incorporation.
- Add chickpeas that have been marinated in pepperoncini juice to enhance their tangy profile.
- Introduce all chopped vegetables and herbs into the pasta mixture, ensuring even distribution.
- Drizzle rice vinegar across the salad, using a gentle swirling motion to coat ingredients uniformly.
- Sprinkle salt, freshly cracked black pepper, and garlic powder to elevate the overall flavor complexity.
- Optional: Crumble vegan feta cheese throughout the salad for an additional creamy and zesty dimension.
- Delicately fold all components together, allowing flavors to meld and integrate.
- Serve immediately at room temperature or refrigerate for 2-3 hours to intensify the Mediterranean-inspired taste profile.
Notes
- Rinse orzo under cold water after cooking to prevent sticking and cool it quickly for the perfect salad texture.
- Toast chickpeas in a skillet with garlic powder before adding to the salad for enhanced crunchiness and deeper flavor profile.
- Marinate chopped vegetables in rice vinegar for 10-15 minutes before mixing to intensify the tangy Mediterranean taste.
- Prepare this salad a day ahead to allow flavors to meld, making it an excellent make-ahead dish for meal prep or potlucks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 213 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg