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Greek Orzo Pasta Salad


  • Author: Emily
  • Total Time: 25 minutes
  • Yield: 6 cups 1x
  • Diet: Vegetarian

Description

This refreshing and vibrant Greek Orzo Pasta Salad is packed with Mediterranean flavors! Combining orzo pasta, fresh vegetables, chickpeas, and creamy feta with a zesty homemade Greek dressing, it’s the perfect side dish or light main course for any occasion.


Ingredients

Scale
For the Salad:
  • 1½ cups dry orzo pasta
  • 2 Persian cucumbers (halved vertically, 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
  • Freshly ground black pepper
For the Dressing:
  • 1 recipe Greek Salad Dressing
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon oregano
  • ¼ teaspoon sea salt

Instructions

  • Cook the Orzo:
    • Bring a large pot of salted water to a boil.
    • Cook the orzo according to the package instructions or until slightly past al dente.
    • Drain the orzo and toss with a small amount of olive oil to prevent sticking. Spread it onto a baking sheet to cool completely.
  • Prepare the Dressing:
    • In a small bowl, whisk together the Greek Salad Dressing with red wine vinegar, lemon juice, oregano, and sea salt. Adjust the seasoning to taste.
  • Assemble the Salad:
    • In a large bowl, combine the cooked orzo, cucumbers, cherry tomatoes, chickpeas, feta, red onion, and olives.
    • Drizzle the dressing over the salad, add half of the fresh herbs, and toss everything together until evenly coated.
  • Garnish and Serve:
    • Garnish with the remaining fresh herbs and freshly ground black pepper.
    • Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Make-Ahead Tip: For the best texture, store the dressing separately and toss it with the salad just before serving.
  • Customizations: Add grilled chicken, shrimp, or tofu for extra protein. Substitute feta with vegan cheese for a plant-based option.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Tossing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 12mg