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This Mediterranean Orzo Pasta Salad is a vibrant and refreshing dish, perfect for warm days or any time you’re craving a light and flavorful meal. Packed with colorful vegetables like juicy cherry and grape tomatoes, crispy red onion, and briny Kalamata olives, it’s a feast for both the eyes and the palate. Tossed in a zesty lemon-garlic dressing and topped with crumbled feta cheese and fresh parsley, this salad brings together the best of Mediterranean ingredients in every bite. Whether you’re prepping for a picnic, potluck, or just craving a healthy lunch, this dish is sure to impress!
The recipe can be found here.
Start by mixing the olive oil, lemon juice, and garlic in a small bowl. Season with salt and pepper and set aside.
Next, bring a large pot of water to a boil and cook the orzo according to package instructions. Drain, rinse, and cool completely.
Now you want to prepare the veggies – slice the tomatoes and olives in half, drain and rinse the chickpeas, chop the onion and parsley. Add all to a LARGE mixing bowl. Also add the cooked orzo and crumbled feta. Stir until well combined.
Pour the dressing over the top and stir to coat. Cover and refrigerate for at least one hour before serving.
When ready to serve, top with additional feta and parsley. Enjoy!
The recipe can be found here.
In conclusion, this Mediterranean Orzo Pasta Salad is not only delicious but also incredibly versatile. Its combination of fresh vegetables, creamy feta, and hearty chickpeas makes it a filling yet refreshing dish that can be enjoyed on its own or as a side to complement any main course. With the tangy lemon-garlic dressing tying everything together, it’s a perfect dish for any occasion. Whip it up for a quick lunch, a weekend barbecue, or a crowd-pleasing side at your next gathering – you’ll be sure to savor every bite.
Happy Cooking!
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