This vibrant Orzo Salad is a delightful blend of textures and flavors that comes together in under 40 minutes. Tender orzo, cooked to perfection in just 8 minutes, is tossed with crisp vegetables, creamy feta, and a zesty lemon dressing. Each bite offers a refreshing crunch, a hint of tanginess, and a satisfying creaminess that’s perfect for any occasion.
Packed with fresh ingredients, this salad is as nourishing as it is delicious, making it an ideal side dish or light meal. The bright, herbaceous notes and the balance of savory and tangy flavors will leave your taste buds singing. Quick to prepare yet impressive in presentation, it’s a recipe that’s sure to become a go-to favorite.
Fresh & Flavorful Orzo Salad Ingredients
- 1½ cups dry orzo pasta
- 1 recipe Greek Salad Dressing (store-bought or homemade)
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano (dried or fresh)
- ¼ teaspoon sea salt
- 2 Persian cucumbers, halved vertically and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained and rinsed (canned works great!)
- 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 (use one or a mix)
- Freshly ground black pepper, to taste
Step-by-Step Orzo Salad Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions, or until slightly past al dente (about 8 minutes). Drain, toss with a little olive oil to prevent sticking, and spread onto a baking sheet to cool.
- Prepare the dressing: In a small bowl, whisk together the Greek Salad Dressing, red wine vinegar, lemon juice, oregano, and sea salt. Set aside.
- Combine the salad: In a large bowl, toss together the cooled orzo, cucumbers, cherry tomatoes, chickpeas, feta, red onion, and olives.
- Add the dressing: Drizzle the prepared dressing over the salad, add half of the fresh herbs, and season generously with freshly ground black pepper. Toss everything to coat evenly.
- Garnish and serve: Transfer the salad to a serving dish, garnish with the remaining herbs, and enjoy immediately or chill until ready to serve.
Perfect Pairings: Serving Suggestions
This Orzo Salad is a versatile dish that shines as a main course or a side. Serve it alongside grilled chicken, lamb kebabs, or fish for a complete Mediterranean-inspired meal. For a light lunch, pair it with warm pita bread and hummus. It’s also a great addition to potlucks or picnics—just pack it in a sealed container and enjoy!
Make It Your Own: Recipe Variations
Customize this salad to suit your taste or pantry staples. Swap the feta for goat cheese or skip the cheese entirely for a vegan option. Add roasted red peppers, artichoke hearts, or avocado for extra flavor and texture. If you’re not a fan of olives, try capers or sun-dried tomatoes instead. The possibilities are endless!
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors meld beautifully over time, making it even tastier the next day. If the salad seems dry after refrigeration, drizzle a little olive oil or lemon juice before serving. This dish is best enjoyed cold, so there’s no need to reheat it!
Time-Saving Hacks for Busy Cooks
To save time, cook the orzo a day ahead and store it in the fridge. You can also prep the veggies and dressing separately, then assemble everything just before serving. If you’re in a pinch, use store-bought Greek salad dressing instead of making your own. These shortcuts make this recipe even easier to whip up on busy days.
Essential Equipment for Effortless Prep
A large pot for boiling the orzo and a sharp chef’s knife for chopping veggies are must-haves. A baking sheet is handy for cooling the pasta, and a large mixing bowl makes tossing the salad a breeze. If you’re making your own dressing, a small jar or whisk will help emulsify the ingredients perfectly.
Orzo Salad
Ingredients
- 1½ cups dry orzo pasta
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 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
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.
- Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
- In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.