Simple Orzo-Feta Pasta Salad

I made this pasta salad from Cooking Light years ago and forgot all about it until recently. This orzo-feta pasta salad is the perfect summer side. I have made it twice in the past two weeks because it is my new favorite side to eat with this Lemon-Dill salmon. It is so refreshing and lemony and easy. Easy is key. Plus, it’s great leftover and is meant to be eaten chilled or room temp which makes it an ideal make-ahead dish. Perfect for picnics, to pack in your lunch or to have at home for a quick meal. Don’t you just love having good stuff leftover in your fridge? This holds up well for a few days so it can definitely get you through a few meals.

Another benefit of mixing the orzo with the beans and feta, you are getting more protein and less carbohydrates per serving. When my husband and I eat this we get about 6 servings out of the dish (3/4 to 1 cup) using 1 cup of uncooked orzo, which means you’re only getting half of a serving of pasta each time you eat it. This is filling and satisfying!

I also haven’t managed to kill my dill yet (well only 1 out of 3) so this comes together beautifully with the Lemon-Dill Salmon I previously posted. Throw in a green salad and you’ve got a perfectly balanced meal.

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Comments

  1. mimi says

    Oh yum, that sounds so great-will make it soon! Just love the orzo and like you said makes a nice light salad–especially with that lemon and dill–hadn’t thought of the garbanzos-great combo! Another good idea to inspire your mom dear daughter! xo ps already made to pesto salad (as soon as we got home from Missouri) was was wonderful-kept for days and got better and better!

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