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Swicy Orzo Salad on a Whipped Feta Cloud

Experience the delightful textures and vibrant flavors of the Swicy Orzo Salad on a Whipped Feta Cloud, a perfect blend of creamy, crunchy, and aromatic elements that comes together in a beautiful presentation.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Lunch, Salad, Side Dish
Cuisine: Italian, Mediterranean
Keyword: Chickpeas, Healthy Recipe, Summer Salad, Swicy Orzo Salad, Whipped Feta
Servings: 4 servings
Calories: 350kcal

Ingredients

Pasta and Base

  • 200 g orzo pasta tender and chewy with a satisfying bite.
  • 1 cup canned chickpeas, rinsed & drained creamy with a hint of nuttiness.
  • 1 small cucumber, diced crisp and refreshing.
  • 1/2 cup red onion, finely chopped aromatic and a little pungent.
  • 1 handful fresh parsley, chopped bright green with a fresh aroma.
  • 1 handful fresh mint, chopped cool and invigorating.

Whipped Feta

  • 150 g feta cheese rich and tangy.
  • 75 g Greek yogurt or sour cream creamy indulgence.
  • 1 tbsp lemon juice zesty and refreshing.
  • 1 tbsp olive oil smooth and fruity.
  • to taste cracked black pepper for balance.

Vinaigrette

  • 3 tbsp extra virgin olive oil rich and fruity.
  • 1.5 tbsp lemon juice for a zestier punch.
  • 2 tsp hot honey (or honey + chili flakes) sweet with a fiery finish.
  • 1 tsp Dijon mustard tangy complexity.
  • to taste pinch of salt to enhance flavors.
  • optional crushed chili flakes for spice lovers.

Garnish

  • to taste lemon zest or microgreens for garnish.

Instructions

Cooking Orzo

  • In a large pot, bring salted water to a rolling boil and add the orzo. Allow it to cook until al dente—about 8-10 minutes. Once done, carefully drain the pasta and rinse it under cool water to stop the cooking process. Set aside to cool completely.

Making Whipped Feta

  • In a food processor or mixing bowl, combine the feta cheese, Greek yogurt, lemon juice, olive oil, and cracked black pepper. Blend until the mixture is smooth and airy. Transfer the whipped feta to a container and chill in the refrigerator.

Preparing Salad

  • In a large mixing bowl, combine the cooked orzo, canned chickpeas, diced cucumber, red onion, chopped parsley, and chopped mint.

Making Vinaigrette

  • In a jar or small bowl, combine the extra virgin olive oil, lemon juice, hot honey, Dijon mustard, and a pinch of salt. Seal the jar and shake vigorously to emulsify or whisk it until well combined.

Tossing Salad

  • Pour the vinaigrette over the salad mixture and toss gently until everything is evenly coated.

Assembling

  • Using a large shallow plate, artfully spread the whipped feta across the base. Spoon the orzo salad gently on top.

Finishing Touch

  • Sprinkle some crushed chili flakes and lemon zest on top. Garnish with microgreens if desired and serve chilled.

Notes

Avoid overcooking the orzo and ensure to rinse it to keep it fluffy. Use high-quality feta for the whipped version.