This isn’t your average pasta salad, we’ve given it a nutritious twist with chickpea orzo for a protein boost and a zesty lemon pepper vinaigrette that brings the flavor to life!
Packed with all your Greek salad favorites, think juicy tomatoes, crisp cucumbers, Kalamata olives, red onion, and a sprinkle of feta, it’s colorful, crave-worthy, and perfect for picnics or meals on the go.
Take it to the park, prep it for lunch, or serve it as a light summer dinner. However you enjoy it, this one’s a keeper!
Get the full recipe with ingredients and instructions, here: https://dinnertonight.tamu.edu/recipe/greek-orzo-pasta-salad/
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Dressing:
Whisk together lemon juice, vinegar, lemon zest, mustard, pepper, and salt.
Begin adding the oil in a thin, steady stream while whisking or blending vigorously. Salad
Bring a large pot of water to a boil. Prepare the pasta according to the package directions and drain once cooked. Once drained toss the orzo with a portion of the dressing so it does not stick together. Transfer the cooked orzo to a large, shallow container and spread it out evenly to cool quickly and safely. Once cool, place orzo, lettuce, tomatoes, pepper, cucumber, red onion, herbs, olives, feta, and remaining dressing into a large bowl and mix well.