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Whenever I'm invited to a cookout, I try to take something that can set outside without having to be refrigerated. And I also try to take something that fits into my healthy lifestyle plan, so I know that no matter what is being served, I have an option that works for me.
Pasta salads are always a great option. But I have been to more than one potluck event where several people brought the traditional pasta salad... and it's, well, loaded with pasta!
This one is a nice twist. And I love that it uses an easy and delicious home-made dressing with just a few normal ingredients. The vinegar, mustard and oregano add a nice Greek flavor to the dish. And the pasta is just kinda hidden in there... the veggies are the star of the show! If you've never used orzo, it's a little oval shaped pasta that cooks in about 8 minutes.
We also eat this salad for lunch on busy days (or even for dinner in the summer!)
Serve it with some hummus and fresh pita bread on the side.
Or, if you're looking for a side dish to add to your grilled meat, this is it!
I'd love your feedback so make sure to leave me comment below!
GREEK ORZO SALAD
Salad Ingredients:
1 1/2 cups cooked orzo pasta & rinsed under cold water
1/2 cup red onion, diced
1 pint cherry or grape tomatoes, halved
1 bell pepper, (red or orange), diced
1 cup cucumber, diced
1 can artichoke hearts, roughly chopped
1 can chickpeas, rinsed & drained
1/2 cup kalamata olives, sliced
1/4 cup fresh basil, roughly chopped
Dressing:
4 TBSP white wine vinegar (or sub red wine vinegar)
1/3 cup olive oil
1 tsp dried oregano
3 TBSP dijon mustard
1/2 tsp fresh garlic, minced
Salt & pepper to taste
Directions:
Whisk together dressing ingredients. Set Aside
Combine salad ingredients in a large bowl. Pour dressing over top and mix well. Let stand for 15 minutes before serving.