Greek Orzo Pasta Salad
A refreshing, Mediterranean-inspired Orzo Salad combining tender pasta, crisp vegetables, protein-packed chickpeas, and creamy feta, tossed in a zesty Greek dressing. Ideal for quick lunches, satisfying side dishes, or meal prepping.
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.
