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Greek Pasta Salad

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This quick and easy Greek pasta salad comes together in just 15 minutes and is packed with fresh Mediterranean flavors. It’s a perfect side dish or light meal, featuring orzo pasta, kalamata olives, sun-dried tomatoes, chickpeas, and a tangy rice vinegar dressing. #GreekPastaSalad #HealthySalad #MediterraneanFlavors #QuickRecipe #VeganFriendly #EasyMeal

Ingredients

Scale
  • 1 16oz box of orzo pasta, cooked and drained
  • 1/4 – 1/2 cup rice vinegar (based on preference)
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup sun-dried tomatoes (with the oil), chopped
  • 1/4 – 1/2 cup pepperoncini peppers, chopped
  • 1 can drained and rinsed chickpeas (I always soak them in pepperoncini juice while pasta is cooking)
  • 1 bell pepper, any color, finely diced
  • 1/2 red onion, finely diced
  • 1–2 handfuls of spinach, chopped
  • 1/4 cup fresh basil, chopped
  • Salt, pepper, and garlic powder to taste
  • (Optional) Vegan feta cheese

Instructions

  • Cook the orzo pasta according to package instructions. Drain and set aside.
  • While the pasta is cooking, chop the kalamata olives, sun-dried tomatoes, pepperoncini peppers, bell pepper, red onion, spinach, and fresh basil.
  • In a large bowl, combine the cooked and drained orzo pasta, chopped ingredients, and chickpeas (soaked in pepperoncini juice).
  • Drizzle the rice vinegar over the salad and toss everything together.
  • Season with salt, pepper, and garlic powder to taste.
  • If desired, add vegan feta for an extra burst of flavor.
  • Toss everything again and serve immediately, or refrigerate to chill for a few hours for extra flavor.

Notes

  • Adjust the amount of rice vinegar depending on how tangy you want the salad.
  • For a heartier meal, you can add more chickpeas or a protein of your choice.
  • This salad can be stored in the fridge for 2-3 days and will continue to absorb the flavors.

Nutrition

Find it online: https://easyfoodflash.com/greek-pasta-salad/