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Greek Orzo Salad

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Greek Orzo Salad is a refreshing summer dish packed with flavor. Tender orzo pasta mingles with crisp veggies, all tossed in a light and zesty lemon vinaigrette.

close up of Greek orzo salad

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Greek Orzo Salad is a vibrant, flavorful dish that perfectly embodies the fresh and lively tastes of Mediterranean cuisine. Unlike most pasta salads that use rotini or macaroni, this salad features delicate orzo which lets the vegetables take center stage.

Packed with crispy cucumbers, juicy tomatoes, creamy feta cheese, and perfectly seasoned chickpeas, this salad is tossed with a tangy, herby dressing that will dance on your taste buds. It’s ideal for a quick lunch, a side dish at dinner, or even as a hearty snack.

The best part? This recipe is incredibly versatile and can be customized to suit your palate or whatever you have in your fridge!

Why I love this recipe

I adore this Orzo salad recipe because it is straightforward and forgiving, making it nearly impossible to mess up. It’s also incredibly versatile, perfect for those “use-up-the-veggies” days. And it’s a crowd-pleaser—every time I serve it, it gets devoured!

Ingredients

Greek orzo salad ingredients in bowls on countertop

Salad Ingredients:

  • dry orzo
  • english cucumber
  • cherry tomatoes
  • chickpeas
  • kalamata olives
  • feta crumbles
  • extra virgin olive oil
  • garlic powder
  • paprika
Greek orzo salad dressing ingredients on countertop in bowls

Dressing Ingredients:

  • olive oil
  • lemon juice
  • dijon mustard
  • fresh dill
  • salt and pepper

Step by step

Greek orzo salad before mixing in glass bowl
  1. Preheat the oven to 425°F.
  2. Drain and rinse chickpeas and place on a clean kitchen towel to dry.
  3. Put dry chickpeas on a parchment lined baking sheet. Drizzle 1 Tbsp of olive oil, season with garlic powder and paprika. Bake for 20 minutes. Allow to cool.
  4. Meanwhile, cook orzo according to the package directions. Once done, drizzle a small amount of olive oil on the orzo and spread out on a plate to slightly cool.
  5. Slice the cucumber and cherry tomatoes.
  6. Once everything is room temperature combine all the salad ingredients in a large bowl.
  7. Mix dressing ingredients together and toss with the salad.
Greek orzo salad in glass bowl
gif of stirring bowl

Tips for Best Results

  • If you have time, let the salad chill in the refrigerator for an hour or so before serving. This helps the flavors meld together beautifully.

Serving suggestion

This salad pairs wonderfully serve it alongside baked chicken or salmon for a complete meal, some garlic breadsticks, or hummus for a delightful Mediterranean-inspired snack. You can even stuff it into a pita pocket for a portable lunch option that’s perfect for picnics or on-the-go munching.

Variations

This is a very flexible recipe so make it your own!

Add some roasted red peppers for a pop of color, toss in some marinated artichoke hearts for a briny kick, or throw in some chopped fresh herbs like parsley or basil for an extra burst of flavor. Chopped red onion is another great option.

To add more protein try tossing with chopped grilled chicken or steak or keep it vegetarian and add in black beans.

Storage

Worried with the leftovers? Problem solved! This salad stores wonderfully, making it excellent for leftovers:

  • Keep it in an airtight container in the fridge; it stays fresh for up to three days.
  • If it feels a bit dry when you go to eat it again, just drizzle a little extra olive oil or lemon juice over the top to refresh the flavors.

If you try this recipe please comment and rate it below, I love hearing from you!

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Greek orzo salad in glass bowl

Greek Orzo Salad


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Description

This refreshing summer dish is packed with flavor. Tender orzo pasta mingles with crisp veggies, all tossed in a light and zesty lemon vinaigrette.


Ingredients

Scale

Salad Ingredients:

  • 1 cup dry orzo
  • 1 cup sliced english cucumber
  • 1 cup cherry tomatoes, halved
  • ½ cup chickpeas
  • ½ pitted kalamata olives
  • ½ cup feta
  • 2 Tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp paprika

Dressing Ingredients:

  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 2 tbsp fresh dill
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 425°F.
  2. Drain and rinse chickpeas and place on a clean kitchen towel to dry.
  3. Put dry chickpeas on a parchment lined baking sheet. Drizzle 1 Tbsp of olive oil, season with garlic powder and paprika. Bake for 20 minutes. Allow to cool.
  4. Meanwhile, cook orzo according to the package directions. Once done, drizzle a small amount of olive oil on the orzo and spread out on a plate to slightly cool.
  5. Slice the cucumber and cherry tomatoes.
  6. Once everything is room temperature combine all the salad ingredients in a large bowl.
  7. Mix dressing ingredients together and toss with the salad.

Notes

For the best taste chill the salad for an hour before serving.

  • Prep Time: 10 minutes
  • Cooling Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Cuisine: Mediterranean

Nutrition

  • Serving Size:
  • Calories: 243
  • Sugar: 2.4 g
  • Sodium: 766.3 mg
  • Fat: 15.4 g
  • Carbohydrates: 20.8 g
  • Fiber: 2.4 g
  • Protein: 6.4 g
  • Cholesterol: 13.4 mg

STRESS-FREE

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