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greek orzo salad featured

Easy Greek Orzo Salad Recipe

This refreshing Greek orzo salad combines tender pasta, crisp vegetables, tangy feta, and a zesty Mediterranean dressing for a perfect side dish or light meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Grain & Pasta Salads
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups dry orzo pasta
  • 2 Persian cucumbers, halved vertically and sliced ¼-inch thick
  • 2 cups halved cherry tomatoes
  • 1 cup cooked chickpeas, drained and rinsed
  • 4 ounces feta cheese, cut into ¼-inch cubes
  • ⅓ cup thinly sliced red onion
  • ½ cup pitted Kalamata olives
  • 1 cup fresh basil and/or mint leaves
  • ¼ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon sea salt
  • to taste Freshly ground black pepper

Equipment

  • Large pot
  • Colander
  • Large mixing bowl

Method
 

  1. Cook orzo in salted water according to package directions until slightly past al dente. Drain, toss with a drizzle of olive oil, and spread on a baking sheet to cool.
  2. Whisk together olive oil, red wine vinegar, lemon juice, oregano, and sea salt to make the dressing.
  3. In a large bowl, combine cooled orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives.
  4. Pour dressing over the salad, add half the herbs, season with black pepper, and toss gently to coat.
  5. Garnish with remaining herbs before serving.

Notes

  • For best results, allow the salad to chill for at least 30 minutes before serving to let the flavors develop.
  • This salad keeps well in the refrigerator for up to 4 days.
  • For a gluten-free option, substitute regular orzo with gluten-free orzo pasta.