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This vibrant Orzo Salad stands out as a wonderfully fresh and satisfying dish, perfect for a light lunch or a versatile side.
Its appeal lies in the harmonious blend of textures—from the tender, slightly al dente orzo pasta to the crisp cucumbers and juicy cherry tomatoes—balanced by the creamy feta and briny Kalamata olives.
Packed with plant-based protein thanks to chickpeas, it offers a nutritious punch alongside fiber and essential vitamins from fresh herbs like basil and mint.
The use of olive oil and red wine vinegar in the Greek-inspired dressing contributes heart-healthy fats and antioxidants, while keeping saturated fats low.
Quick to prepare and easily customizable, this recipe shines as an everyday meal or a meal-prep friendly option, staying fresh and flavorful when made ahead (with herbs added just before serving).
Its ease, freshness, and nutritional balance make it an excellent choice for anyone seeking a wholesome, protein-rich, Mediterranean-style dish.
Must-Have Tools for Perfect Results
Staub Dutch Oven
Ideal for boiling orzo evenly and efficiently, this enameled cast iron pot retains heat perfectly, making it a versatile addition for all stovetop cooking, from pasta to stews.
Large Baking Sheet
Essential for spreading the hot orzo pasta to cool quickly without clumping, this tool ensures perfect texture and ease in mixing later. Its broad surface also serves multiple baking and roasting needs.
Large Mixing Bowl
A sturdy, spacious bowl allows thorough tossing of all salad ingredients and dressing, ensuring even coating and easy serving — a must for any salad or marinated dish.
Fine Mesh Strainer
Perfect for rinsing chickpeas and draining pasta with precision, this tool prevents ingredient loss and speeds up prep, indispensable in any kitchen.
Greek Orzo Pasta Salad
Equipment
- 1 Staub Dutch Oven (or large pot)
- 1 Large Baking Sheet
- 1 large mixing bowl
- 1 Fine mesh strainer
Ingredients
- 1½ cups dry orzo pasta
- 1 batch Greek-style salad dressing see recipe below
- 1 tablespoon red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- 2 Persian cucumbers sliced thinly (about ¼-inch), after halving lengthwise
- 2 cups cherry tomatoes halved
- 1 cup cooked chickpeas rinsed and drained
- 4 ounces feta cheese cut into small cubes (about ¼-inch)
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper to taste
- Olive oil for drizzling
Instructions
- Cook the Orzo Pasta: Fill a large Dutch oven or heavy-bottomed pot with salted water and bring it to a rolling boil. Add the orzo pasta and cook it just beyond al dente, following package instructions but adding about 1-2 minutes extra to ensure a tender bite. Stir occasionally to prevent sticking.
- Drain and Cool the Pasta: Drain the cooked orzo in a fine mesh strainer, then transfer it to a large baking sheet. Immediately drizzle with a small amount of olive oil and gently toss to coat. Spread the orzo out evenly on the baking sheet to allow it to cool quickly without clumping.
- Prepare the Dressing: In a medium bowl, whisk together the prepared Greek-style salad dressing with red wine vinegar, fresh lemon juice, oregano, and sea salt until fully combined. This will give the dressing a bright, herbaceous flavor that complements the salad ingredients.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled orzo pasta, sliced cucumbers, halved cherry tomatoes, chickpeas, feta cubes, red onion slices, and Kalamata olives. Add half of the fresh basil and mint leaves.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and season with freshly ground black pepper. Gently toss everything together until all ingredients are evenly coated with the flavorful dressing.
- Garnish and Serve: Transfer the salad to a serving bowl or platter. Garnish with the remaining fresh herbs and an additional drizzle of olive oil if desired. Serve immediately for the best fresh flavor, or refrigerate and add herbs just before serving.
Notes
- Herbs Last: To maintain the freshest herb flavor and prevent wilting, add half the basil and mint during tossing, and reserve the rest for garnish just before serving.
- Make-Ahead Tip: This salad can be prepared up to a day ahead. Keep it chilled in an airtight container, but always add fresh herbs and olive oil before serving to revive brightness.
- Chickpeas: Canned chickpeas work well for convenience, but you can use freshly cooked chickpeas for a softer texture. Just be sure to rinse and drain canned ones thoroughly.
- Orzo Texture: Cooking the orzo slightly past al dente ensures the pasta is tender but still holds its shape after mixing with dressing and ingredients.
- Dressing Variations: Feel free to adjust acidity and seasoning in the dressing to suit your taste; adding a touch of honey or Dijon mustard can provide a nice balance if preferred.
Chef’s Secrets for Flavorful Success
To make this Orzo Salad truly shine, start by cooking the pasta just beyond al dente to achieve a tender, satisfying bite without mushiness.
Tossing the hot orzo with a bit of olive oil right after draining prevents clumping and keeps the texture light.
The dressing is the heart of this salad—balancing acidity with fresh herbs is key. Always add delicate herbs like basil and mint at the last moment to preserve their vibrant aroma and color.
When mixing the salad, be gentle to avoid breaking the feta cubes and bruising the vegetables.
Using high-quality Kalamata olives and fresh, ripe cherry tomatoes elevates the flavor profile dramatically.
If you’re prepping ahead, store the salad and herbs separately to maintain freshness.
Serving Suggestions to Impress Guests
This Orzo Salad works beautifully as a side dish alongside grilled meats, seafood, or roasted vegetables.
It pairs especially well with Mediterranean flavors like lemon chicken or lamb kebabs. For a lighter meal, serve it with warm pita bread and hummus or atop a bed of mixed greens for extra crunch.
Drizzling a little extra virgin olive oil or a squeeze of fresh lemon just before serving enhances the brightness and makes each bite more refreshing.
This salad is also perfect for picnics and potlucks because it holds well at room temperature and can be served chilled or at ambient temperature.
Storage Tips for Maximum Freshness
To keep your Orzo Salad tasting fresh, refrigerate leftovers in an airtight container within two hours of preparation.
The salad will keep well for up to 3 days, but be sure to add fresh herbs and a drizzle of olive oil before serving to revive flavors and prevent drying out. If you’ve made the salad ahead, store the dressing separately and toss it in right before eating.
Avoid freezing this salad, as the texture of the pasta and fresh vegetables can become mushy.
When reheating, warm only if desired, but this salad is best enjoyed cold or at room temperature.
Frequently Asked Questions About Orzo Salad
1. Can I substitute orzo with another pasta?
Yes! Small pasta shapes like couscous, Israeli couscous, or small shells can work well as alternatives. Just adjust cooking time accordingly.
2. Is this recipe suitable for vegans?
To make it vegan, simply omit the feta cheese or replace it with a plant-based cheese alternative. The chickpeas and veggies provide excellent protein and texture.
3. How do I make the Greek Salad Dressing from scratch?
A basic Greek dressing includes olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper. Whisk these together until emulsified.
4. Can I use dried herbs instead of fresh?
Fresh herbs add the best flavor and aroma, but dried oregano or mint can be used sparingly if fresh isn’t available. Add dried herbs during the dressing preparation.
5. How far ahead can I prepare this salad?
You can prepare the orzo and chop vegetables a day in advance, but combine and dress the salad just before serving to keep it crisp and flavorful.
This recipe is inspired by loveandlemons and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.