Greek Orzo Salad

Make a beeline for the Mediterranean with this Greek Orzo Salad—a mix of pasta “grains” and cucumber, cherry tomatoes, feta, chickpeas, and olives done in a red-wine vinaigrette.

For the longest time, I thought orzo was a clear Greek liqueur that tasted like black licorice. Yes, I was cultured. No, I was not a big drinker.

Turns out I was half-right. Orzo is indeed Greek (though not exclusively, it must be noted). But it’s a food, not a beverage, though it does occasionally make me feel light-headed. That’s because it’s really super tasty and a pleasant deviation from other pasta “noodles”. (Is orzo considered a noodle? That’s some philosophical questioning, right there!) While I sometimes serve it as part of a traditional pasta dish, with a tomato or Alfredo sauce and mix of meat and vegetables, I think it looks most at home as part of a Greek pasta salad.

That includes cherry tomatoes, olives, cucumbers, feta, plus a whole bunch of other Mediterranean ingredients, all done in a vinaigrette comprising red wine vinegar, lemon juice, and oregano. It’s healthy, tasty, and about as close as I’m going to get to Greece without renewing my passport.

Whether you’re making it with the intention of sharing it with your nearest and dearest in your kitchen or in a neighbor’s backyard, or you plan on grabbing a fork and eating it yourself straight from the pot, this salad satisfies. The pasta will fill you up but, thanks to its mini-but-mighty profile, won’t leave you bloated. You can have it for lunch, dinner, or as a midnight snack (hey, it’s lunch in Athens!)

How do I enhance the flavor?

I am going to make three suggestions. Now I should start off by saying that you don’t need to implement these suggestions; this salad is amazing without them. But if you feel the need to adjust the flavors, here are a few ways you can do so. First, the orzo. Many people toast the orzo first to bring out the orzo’s natural flavor. Then they boil it. Give it a try using a dry pan. Next, roast the tomatoes and the chickpeas with olive oil, garlic, and additional spices like paprika or cumin before adding them in with the rest of the crowd. This slight caramelization will add depth to the salad’s flavor. Last, let the salad chill out overnight before serving it. The ingredients will absorb some of the dressing and make every bite explode with taste.

Ingredients

• 1 1/2 cups dry orzo pasta
• 1 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 2 Persian cucumbers, halved and sliced
• 2 cups cherry tomatoes, halved
• 1 cup cooked chickpeas, drained and rinsed
• 4 oz. feta cheese, cubed
• 1/3 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1 cup fresh basil and/or mint leaves, roughly chopped
• freshly ground black pepper (to taste)

How to Make Greek Orzo Salad

Step 1: Boil a pot of salted water and cook the orzo until just past al dente. Drain and toss with a touch of olive oil to prevent sticking. Spread out to cool.

Step 2: Whisk together red wine vinegar, lemon juice, oregano, and sea salt to make the dressing.

Step 3: In a large bowl, mix the orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Add the dressing, half the herbs, and black pepper. Toss well.

Step 4: Top the salad with the remaining herbs.

FAQs & Tips

Other Greek recipes to explore

I’ve made several Greek recipes for the site, each with their own Mediterranean charm and all worth trying. Another side dish is Greek Lemon Potatoes, soft Yukon Golds flavored in lemon and oregano. If you want pasta overload, make this Easy Pastitsio (Greek Lasagna). It’s a bit more like the pasta dishes you’re familiar with but made with modern Greek culinary sensibilities. If you want an entree to serve this salad with, look no further than Oven-Baked Greek Chicken Thighs, made with lemon, onion, and feta.