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Easy Orzo Pasta Salad

Kathleen R. Coffey
A bright, herbaceous orzo salad bursting with fresh vegetables, creamy feta, and protein-packed chickpeas, tossed in a tangy Greek-inspired dressing. This dish is a perfect blend of wholesome ingredients that deliver flavor, nutrition, and ease.
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Course Lunch, Side Dish
Cuisine Mediterranean, Vegetarian
Servings 6

Equipment

  • 1 Large Pot
  • 1 Colander
  • 1 Large Mixing Bowl
  • 1 Baking Sheet
  • Measuring Spoons

Ingredients
  

  • cups dry orzo pasta
  • 1 batch Greek salad dressing see below
  • 1 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon fine sea salt
  • 2 Persian cucumbers halved lengthwise and sliced into ¼-inch pieces
  • 2 cups cherry tomatoes halved
  • 1 cup cooked chickpeas rinsed and drained
  • 4 ounces feta cheese diced into ¼-inch cubes
  • cup thinly sliced red onion
  • ½ cup pitted Kalamata olives
  • 1 cup fresh basil and/or mint leaves roughly chopped
  • Freshly ground black pepper to taste
  • Olive oil for tossing

Instructions
 

  • Cook the Orzo Pasta: Bring a large pot filled with salted water to a rolling boil. Add the orzo pasta and cook until it is just a bit softer than al dente—this ensures it won't become mushy once chilled. Stir occasionally to prevent sticking. Once done, drain the pasta thoroughly using a colander.
  • Cool and Prevent Clumping: Immediately transfer the drained orzo to a baking sheet and drizzle lightly with olive oil. Toss gently with a fork to coat each piece, then spread the orzo evenly to cool. This step prevents the pasta from sticking together and helps it maintain a pleasant texture in the salad.
  • Prepare the Dressing: In a small bowl, combine your homemade Greek salad dressing with the red wine vinegar, fresh lemon juice, dried oregano, and sea salt. Whisk these ingredients until fully blended, creating a bright, tangy dressing that will infuse the salad with vibrant flavor.
  • Assemble the Salad Ingredients: In a large mixing bowl, combine the cooled orzo with the cucumber slices, halved cherry tomatoes, chickpeas, cubed feta, thinly sliced red onion, and Kalamata olives. Toss gently to distribute everything evenly.
  • Dress and Garnish: Pour the dressing over the salad mixture, add half of the chopped fresh herbs, and season with freshly ground black pepper. Toss carefully until all ingredients are well coated with the dressing. Finally, garnish the salad with the remaining fresh herbs for an aromatic, colorful finish.

Notes

  • Make Ahead Tip: For best flavor, prepare the orzo and dressing in advance, but add fresh herbs just before serving to preserve their bright taste and color.
  • Pasta Texture: Cooking the orzo slightly beyond al dente helps it absorb the dressing without becoming too soft after chilling or sitting.
  • Herb Variations: Feel free to experiment with fresh parsley, dill, or cilantro if you want a different herbal profile.
  • Protein Boost: To add more protein, try mixing in grilled chicken or cooked shrimp for a non-vegetarian option.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Toss gently before serving again to refresh the flavors.