Orzo Salad

Ingredients

• 227 g (½ lb)orzo
• 1 can (425 g; 15 oz), drainedchickpeas
• 60 gfeta, crumbled
• 20cherry tomatoes, quartered
• 10Brussels sprouts, thinly sliced
• 28 golive oil
• 15 grice vinegar
• 5 gDijon mustard
• 1 clovegarlic, crushed
• A sprinkledried oregano
• A sprinklesumac
• A sprinkleblack pepper
• To tastesalt

Instructions

1. 1

   Boil the orzo

   Bring a pot of water to the boil. Cook the orzo according to the packet instructions, stirring occasionally so it does not stick.

2. 2

   Cool the pasta

   Drain the orzo and spread it on a plate to cool while you prepare the other ingredients.

3. 3

   Prepare the vegetables

   Chop the vegetables and set them aside.

4. 4

   Shake the dressing

   Put the olive oil, rice vinegar, Dijon mustard, crushed garlic, oregano, sumac and black pepper in a container. Seal it and shake until the dressing is well emulsified.

5. 5

   Mix the salad

   Combine the cooled orzo, vegetables, feta, chickpeas and vinaigrette in a large bowl. Taste and adjust with salt or other seasonings as needed.

What is orzo salad?

Orzo is a small, rice-shaped pasta used in salads and other Mediterranean-style dishes. Here, it is tossed with chickpeas, feta and vegetables for a filling meal that is simple to assemble at a campsite or at home.

The combination works because the soft pasta and creamy chickpeas contrast with crisp Brussels sprouts and juicy tomatoes. A sharp, savoury dressing brings the ingredients together without needing fresh herbs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 447 calories, 17g protein, 66g carbs, 13g fat.

The orzo supplies most of the carbohydrates, while the chickpeas contribute protein and fibre. Olive oil and feta provide much of the fat, with chickpeas also adding some protein. Pair a serving with extra vegetables or a simple green salad for a more varied plate.

Choosing the ingredients

Orzo: Cook it just until tender, following the packet directions, so it holds its shape when mixed with the dressing. A thorough drain helps keep the salad from turning watery.

Chickpeas and feta: Drain the chickpeas well and crumble the feta into small pieces so both are easy to distribute. The chickpeas add a creamy bite, while the feta contributes a salty tang.

Getting the dressing right

Emulsifying: Shake the oil, vinegar and mustard together in a sealed container until the mixture looks combined. This is a convenient way to make the dressing when you do not have a whisk or much washing-up space.

Seasoning: Garlic, oregano, sumac and black pepper flavour the vinaigrette. Add salt at the end, after tasting, because feta is already salty.

Keeping the vegetables crisp

Brussels sprouts: Slice them thinly so they are easy to eat alongside the small pasta. Their crunch gives the salad texture even after the ingredients have been tossed together.

Tomatoes: Quartering the cherry tomatoes releases some juice, which mingles with the dressing. If you want the salad to stay especially crisp, keep the dressing separate until serving.

Cooling and combining

Cool the orzo on a plate before mixing it with the other ingredients. Warm pasta can soften the vegetables and feta, and it may make the finished salad less refreshing.

Once cooled, toss everything thoroughly so the vinaigrette coats the pasta and chickpeas. Taste a forkful before serving and make any final seasoning adjustments.

Packing and serving

For camping, the dressing can be shaken in a small leakproof container and added when you are ready to eat. Keep the feta and finished salad chilled in a cooler, particularly in warm weather.

Serve the salad on its own as a substantial lunch, or pair it with grilled vegetables or another simple savoury dish. It is also handy for a packed lunch when kept properly chilled.

Recipe notes & tips

• Drain the chickpeas thoroughly so their liquid does not dilute the vinaigrette.
• Slice the Brussels sprouts as thinly as you can for a more tender crunch.
• Let the orzo cool before adding the feta and vegetables.
• Shake the dressing in a secure, leakproof container if making it outdoors.
• Taste before adding salt, since the feta brings its own savouriness.
• Keep the feta and salad chilled when packing for a warm-weather trip.

Variations

• Add cucumber: Dice it shortly before serving for a cool, crisp addition.
• Use lemon: Replace some of the rice vinegar with lemon juice for a brighter dressing.
• Change the herbs: Use dried parsley or mint in place of the oregano.
• Add olives: Stir in sliced olives for another salty, briny note.
• Make it dairy-free: Leave out the feta and season the salad to taste.
• Swap the greens: Use thinly sliced cabbage instead of Brussels sprouts for a similar crunch.

Common mistakes to avoid

• Overcooking the orzo: It can become soft and clump together; cook it only to the packet's tender stage.
• Adding dressing to warm pasta: The vegetables can lose their crispness; let the orzo cool first.
• Skipping the drain: Excess chickpea liquid can water down the salad; drain the can well.
• Using thickly cut sprouts: Large pieces can be awkward to eat; slice them thinly.
• Salting before tasting: Feta is already salty; adjust the seasoning after mixing.
• Leaving feta warm: It needs to stay chilled, especially when taking the salad camping.

How to store

Store the salad in a sealed container in the fridge and eat within 3–4 days. Keep it chilled during transport, and do not leave it sitting out in warm weather; for best texture, store the dressing separately and toss it through before serving. This salad is usually served cold, so reheating is not necessary.

Frequently asked questions