Mediterranean Pasta Salad
Mediterranean Pasta Salad
Ingredients
Salad
- 1 cup uncooked orzo pasta use a gluten-free variety if desired
- 1 tbsp olive oil
- 2 cups grape or cherry tomatoes quartered
- 1 medium cucumber diced
- 1/2 cup red onion finely chopped
- 1 red bell pepper diced
- 1/4 cup kalmata olives sliced
- 1 15 oz can chickpeas drained and rinsed
- 3 cups arugula loosely packed
- 1/2 cup crumbled feta cheese
Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Prepare the orzo according to package directions until tender with a slight bite. Drain well and toss with 1 tablespoon olive oil. Allow it to cool.
- In a large serving bowl, whisk together the olive oil, vinegar, lemon juice, Dijon mustard, oregano, basil, garlic powder, salt, and pepper until combined.
- Add the feta cheese to the dressing and gently combine.
- Add all salad ingredients to the bowl. Toss until all ingredients are evenly coated with the dressing.
- Refrigerate any leftovers in a sealed container and enjoy within 2-3 days.