Greek Pasta Salad Orzo Recipe

Ingredients

• 1 1/4 Cup uncooked Orzo Pasta (- (about 10 ounces))
• 6-8 ounces Feta Cheese (– cubed or crumbled)
• 1 (14.5 ounce) Can Chickpeas (– drained, rinsed and dried (You can substitute cooked chicken))
• 10 ounces Grape Tomatoes (- halved)
• 1 Seedless Cucumber (– small diced)
• 1/2 large Red Onion (– finely diced)
• 1/2 heaping Cup Pitted Kalamata Olives (– halved or sliced)
• 1/3 Cup Basil Leaves (– torn or chiffonade (you can substitute Parsley))
• to taste Kosher Salt & Ground Black Pepper
• Optional Mix-ins: Pine nuts, Sun-dried Tomatoes, Roasted Red Peppers, Artichoke Hearts, Arugula, Spinach, Lemon Zest, Fresh Oregano or Parsley
• 2/3 Cup Hummus
• 5 TBS Extra Virgin Olive Oil (- DIVIDED)
• 4 TBS freshly squeezed Lemon Juice (- DIVIDED (about 2 lemons))
• 1 TBS Red Wine Vinegar
• 1 clove Garlic (– minced)
• 1/2 tsp Greek Seasoning (- (Substitute: Dried Mediterranean OR Dried regular oregano))
• as need Water (– thin dressing (OPTIONAL))

Instructions

1. 1

   Cook Orzo Pasta: Cook the Orzo Pasta: Add 3 1/2 quarts of water to a large pot and bring the water to a boil. Once boiling, season the water generously with salt - it should be as salty as the ocean. Then, add the orzo and cook the pasta according to package directions until al dente. Drain and rinse the orzo with cold water for 15 seconds to stop the cooking process. Drain the pasta again and gently shake the colander to remove as much water as possible. Immediately transfer the cooked orzo to a large bowl.

2. 2

   Flavor the Orzo While Warm: While the orzo is still warm, drizzle it with 4 tablespoons of oil, 3 tablespoons of lemon juice, 1 teaspoon of kosher salt, and scant 1/4 teaspoon pepper. Toss the orzo until it's thoroughly coated with the oil and flavorings. Then, set aside and let the orzo cool completely. (SEE NOTES)

3. 3

   Make the Salad Dressing: In a small bowl, combine the hummus with the remaining 1 tablespoon of oil, 1 tablespoon of lemon juice, vinegar, garlic and oregano. Then, season with salt and pepper to taste. Grab a whisk and vigorously stir until the ingredients are completely smooth. Taste the dressing and adjust it to suit your taste buds. For a thinner dressing, whisk in cool water, 1 teaspoon at a time, until desired consistency is achieved.

4. 4

   Assemble the Greek Orzo Salad: To the bowl with the orzo, add the feta cheese, chickpeas, tomatoes, cucumber, red onion, olives, and basil. Grab two spoons and toss the ingredients well to combine. Drizzle with desired amount of dressing and gently toss the ingredients again to coat with the dressing. Taste the pasta salad and adjust for seasoning as desired.

5. 5

   Serve Greek Orzo Pasta Salad: Garnish the top of the orzo salad with fresh herbs, more feta, and freshly-cracked black pepper. Serve at room temperature or store in the fridge to enjoy cold.