Summer pasta salads are always so flavorful and enjoyable on any warm day. This Greek Orzo Pasta Salad is loaded with fresh veggies like cherry tomatoes, bell peppers, cucumber, and olives, savory feta cheese, fulfilling chickpeas, and orzo pasta. The dressing is tangy and well-balanced, complementing the herby flavors characteristic of Mediterranean cuisine.
We love Mediterranean flavors, so we have created some delicious recipes for you to try: Mediterranean Meatloaf, Feta Mediterranean Potatoes, Mediterranean Steak Salad, and Marinated Feta.
Orzo is a pasta, so it is also very neutral, like rice, taking on whatever flavors it is introduced to. Being a pasta, it doesn’t have that nutty flavor that rice does.
Why I Love This Recipe
- Perfect summer salad
- Healthy
- Easy to make
- Salty, creamy, crunchy goodness
- Portable for summer BBQs, gathering, etc.
Helpful Items for This Recipe
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50oz Large Salad Serving Bowls, 9.75” Plates Bowls Set of 4
13″ Wood Salad Tongs For Serving, Acacia
Salad Dressing Shaker Container, Pour Spout, Leakproof, Dishwasher Safe
This salad is lovely and portable to bring to any summer occasion. It is chocked full of healthy ingredients but all tasting incredibly yummy too.
Greek Orzo Salad Ingredients
This looks like a huge list of ingredients, but many you will probably have around the house anyway if you have a well-stocked pantry and fridge.
Recipe Ingredients
Orzo pasta – A small, rice-shaped pasta that creates the perfect base for soaking up all the bright Mediterranean flavors.
Canned chickpeas – Add creaminess, plant-based protein, and a hearty bite to the salad. They are super healthy!
Cherry tomatoes – Juicy and sweet, they burst with flavor in every bite.
Cucumber – Brings a refreshing crunch. You can buy any variety that you like.
Red onion – Adds sharpness and a pop of color.
Pitted kalamata olives – It’s a classic in Greek dishes.
Feta cheese – Salty, creamy, and tangy—it’s a must in any Greek-style salad. I would recommend to crumble it yourself as opposed to buying already crumbled, as it is fresher tasting and not so dry.
Fresh parsley – Adds freshness and color.
Red bell pepper – Sweet and crisp, it adds both crunch and visual appeal.
Extra virgin olive oil and red wine vinegar – They create a tangy and rich base for the salad.
Garlic – A key ingredient for a dressing to be addictive and so delicious.
Dried oregano – Adds classic Greek flavor with its earthy, aromatic taste.
Lemon juice – Adds a fresh, zesty kick.
Salt and pepper – Basic seasonings that bring out all the flavors.
How To Make Greek Orzo Salad
Bring a pot of salted water to a boil. Cook the orzo according to the package directions until it is al dente. Drain and rinse under cold water to stop the cooking.
Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper in a small bowl or jar.
In a large bowl, combine the cooled orzo with tomatoes, cucumber, onion, olives, chickpeas, bell pepper, and feta.
Pour the dressing over the salad and toss well. Stir in fresh herbs. Taste and adjust seasoning.
Best let it sit for 30 minutes before serving to allow flavors to meld.
What to Serve with Orzo Pasta Salad
Pasta salads are a perfect pair with fresh finger food. Here you have some recipes tested by us:
– Lemon Garlic Shrimp Kabobs: They can be made either in the oven or on a BBQ, so they are a great recipe for year-round cooking.
– Mediterranean Mezze Platter: It is easy to put together and can be adapted endlessly with different dips, fresh vegetables, cheeses, and meats.
– Watermelon Feta Skewers: They are a perfect party appetizer for the summer months and whip up quickly and deliciously to serve friends and family.
Recipe Tips!
Can I use another type of pasta?
Of course. Some good replacements for orzo are the following:
– Cous cous: similar size and texture, slightly chewier.
– Pastina: tiny pasta shapes that mimic orzo’s look and feel.
– Quinoa: Light, fluffy, and naturally gluten-free.
Tips for the Best Orzo Salad
Pasta salads are best when freshly made. If you need to save time and want to work ahead, my advice is to add the red onion and salad dressing no more than an hour before serving it. Otherwise, the onion will develop a strong taste, and the dressing will make the orzo and veggies quite soggy.
MORE FRESH SUMMER SALADS?
We love eating salads endlessly all summer long. Here are some of our favorites.
Greek Orzo Pasta Salad Recipe
Ingredients
- 1/2 cup dry orzo pasta
- 1 1/2 cups canned chickpeas
- 1 1/2 cups cherry tomatoes chopped
- 1 cucumber chopped
- 1 small red onion chopped
- 3/4 cup kalamata olives pitted and chopped
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped
- 1/2 red bell pepper (use 1 if small)
Salad Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove minced
- 1 tsp dried oregano
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook the orzo according to the package directions until it is al dente, usually 8-10 minutes. Drain and rinse under cold water to stop the cooking.
- Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper in a small bowl or jar.
- In a large bowl, combine the cooled orzo with tomatoes, cucumber, onion, olives, chickpeas, bell pepper, and feta.
- Pour the dressing over the salad and toss well. Stir in fresh herbs. Taste and adjust seasoning. Best to let it sit for 30 minutes before serving to allow flavors to meld.
Let us know what you think!
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