Orzo Pasta Salad

This Greek-inspired Orzo Pasta Salad is bursting with Mediterranean flavors. With fresh ingredients like feta, olives, chickpeas, and tomatoes, it’s a vibrant, refreshing dish perfect for lunch, a side, or meal prep.

Why You’ll Love This Recipe

This Orzo Pasta Salad is the epitome of fresh, flavorful, and easy-to-make dishes. The combination of tender orzo, creamy feta, briny Kalamata olives, and crisp vegetables creates a satisfying and colorful salad. Whether you’re preparing it for a light lunch, a side dish at dinner, or meal prep for the week, this salad offers a Mediterranean twist that’s sure to impress. With its tangy dressing and vibrant ingredients, it’s a dish that’s not only healthy but also bursting with bright, refreshing flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• 8 ounces dry orzo (1 ½ cups; whole wheat or regular)

• 1 English cucumber, seeded, quartered lengthwise, and cut into ¼-inch pieces

• 1 pint grape or cherry tomatoes, halved

• 1 orange or yellow bell pepper, cored and diced

• 1 (14-ounce) can reduced-sodium chickpeas, rinsed and drained

• 8 ounces feta cheese, crumbled (about 1 ½ cups)

• ⅔ cup pitted Kalamata olives, whole

• 1 cup chopped fresh basil

For the Dressing:

• ¼ cup extra-virgin olive oil

• ¼ cup red vinegar (plus a few splashes to taste)

• 1 small garlic clove, grated or finely minced

• 2 teaspoons Dijon mustard

• ¾ teaspoon kosher salt

• ½ teaspoon dried oregano

• ¼ teaspoon ground black pepper

Directions

1. Cook the orzo in a large pot of salted water according to package instructions until al dente. Drain and transfer to a large mixing bowl.

2. While the orzo cooks, make the dressing: In a bowl or liquid measuring cup, whisk together the olive oil, red vinegar, garlic, Dijon mustard, salt, oregano, and black pepper.

3. While the orzo is still warm, pour about half of the dressing over it and stir to coat. This helps the orzo absorb the dressing and prevents it from sticking together.

4. To the bowl with the orzo, add the cucumber, tomatoes, bell pepper, chickpeas, feta, olives, and basil. Toss to combine. Add more dressing to moisten everything as desired. Taste and adjust with more salt, pepper, or vinegar for extra zing.

5. Refrigerate until ready to serve. Just before serving, toss with a bit more dressing to freshen it up.

Servings and Timing

• Servings: 8 servings

• Prep Time: 15 minutes

• Cooking Time: 10 minutes

• Total Time: 25 minutes

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This salad actually improves in flavor after sitting for a few hours, making it perfect for meal prep.

• Reheating: This salad is best served cold or at room temperature, so there’s no need to reheat. Just toss with some extra dressing if needed.

FAQs

1. Can I use another type of pasta instead of orzo?

Yes, you can use any small pasta like ditalini, farfalle, or fusilli if you prefer. Orzo is traditionally used for its small, rice-like shape, but any small pasta will work well.

2. Can I make this salad ahead of time?

Yes, this salad is great for making ahead of time. In fact, letting it sit in the fridge for a couple of hours or overnight allows the flavors to meld together even more.

3. Can I use a different type of cheese instead of feta?

If you’re not a fan of feta, you can substitute with crumbled goat cheese, mozzarella, or even ricotta salata for a different flavor and texture.

4. Can I add more vegetables to this salad?

Absolutely! Feel free to add other Mediterranean vegetables like red onion, artichoke hearts, or roasted red peppers for extra flavor and color.

5. Can I make this salad vegan?

Yes, you can make this salad vegan by omitting the feta cheese or using a plant-based feta alternative. The rest of the ingredients are naturally vegan.

6. How can I make this salad spicier?

To add some heat, you can include some finely chopped fresh chili peppers or a dash of red pepper flakes to the dressing.

7. Can I use a different type of olive?

Yes, you can use other types of olives, such as green olives or black olives, but Kalamata olives are traditional in Greek salads for their distinct flavor.

8. Can I substitute the chickpeas with another legume?

Yes, you can substitute chickpeas with other beans like white beans, black beans, or lentils, depending on your preference.

9. Can I use fresh lemon juice instead of vinegar?

Yes, you can substitute lemon juice for the vinegar in the dressing if you prefer a slightly brighter, citrusy flavor.

10. Can I add protein to this salad?

Yes, you can add grilled chicken, shrimp, or even tofu for an extra protein boost. This salad is versatile and can be turned into a full meal with the addition of your favorite protein.

Conclusion

This Orzo Pasta Salad is a refreshing and vibrant dish that captures the flavors of the Mediterranean in every bite. With its crunchy vegetables, creamy feta, tangy dressing, and hearty chickpeas, it’s the perfect dish for lunch, dinner, or meal prep. Easy to make, healthy, and packed with flavor, this pasta salad will quickly become a go-to favorite. Whether you’re serving it as a side dish or a light main course, it’s sure to be a hit!

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