Kitchen notes · a little help before you start

Orzo Pasta Salad with Mint + Feta

Name: Orzo Pasta Salad with Mint + Feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 cup orzo pasta ((uncooked)) (Source: 1 cup orzo pasta ((uncooked))); 1 can cooked chickpeas ((drained + rinsed)) (Source: 1 can cooked chickpeas ((drained + rinsed))); 1 cup cucumbers (chopped) (Source: 1 cup cucumbers (chopped)); 1 cup cherry tomatoes (halved) (Source: 1 cup cherry tomatoes (halved)); 1/4 cup red onion (chopped) (Source: 1/4 cup red onion (chopped)); 1/3 cup fresh mint (chopped) (Source: 1/3 cup fresh mint (chopped)); 1 cup radishes (chopped) (Source: 1 cup radishes (chopped)); 1/2 cup crumbled feta cheese (Source: 1/2 cup crumbled feta cheese); 1/4 cup red wine vinegar (Source: 1/4 cup red wine vinegar); 1/4 cup olive oil (Source: 1/4 cup olive oil); 3 teaspoons honey (Source: 3 teaspoons honey); 1 clove garlic (minced) (Source: 1 clove garlic (minced)); 1/2 teaspoon Dijon (Source: 1/2 teaspoon Dijon); As Needed salt (Source seasoning: salt and pepper); As Needed Black pepper (Source seasoning: salt and pepper)

Orzo Pasta Salad with Mint + Feta is made with orzo pasta, mint, and crumbled feta cheese.

Prep: 15 min
Cook: 15 min
Total: 30 min
Original yield: Serves 6
Ingredients: 15 listed

Make it part of your week

Estimating…

LunchSaladsAmericanItalianBeans & lentilsPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Lunch
Primary protein: Beans & lentils
Cuisine: American · Italian
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Salads

A few quick notes

1. Check the package directions

Use the package directions where the method calls for them.

2. Allow for cooling

Include the cooling stage before the next step.

Get to know the ingredients

orzo pasta (uncooked)

In the method: Cook orzo according to package instructions, and allow to cool.

cooked chickpeas (drained + rinsed)

In the method: Cook orzo according to package instructions, and allow to cool.

cucumbers (chopped)

In the method: Cook orzo according to package instructions, and allow to cool.

The last little job

Finish as directed

See storage tips in the notes.

A few questions you might have

What should I prepare first?

Start with this step: Cook orzo according to package instructions, and allow to cool.

Which preparation step should I plan for?

Use the package directions where the method calls for them.

What happens at the end?

See storage tips in the notes.

How do I plan the ingredient amounts?

This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

I do not recommend this salad for meal prep, but you can prep components ahead and assemble just before serving: cook orzo up to 2 days ahead shake up vinaigrette up to 7 days ahead chop cucumber, tomatoes, onion, radish up to 4 hours ahead chop mint just before serving for the best flavor/texture

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: sweetpeasandsaffron.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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