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Vibrant pasta salad with cherry tomatoes, cucumbers, feta cheese, chickpeas, and fresh herbs on a plate.

Greek Orzo Salad

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
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Prep Time 30 minutes
Cook Time 8 minutes
Course Salad
Cuisine Greek, Mediterranean
Servings 6 servings
Calories 268 kcal

Ingredients
  

  • 1 1/2 cups dry orzo pasta
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 2 Persian cucumbers halved and sliced
  • 2 cups cherry tomatoes halved
  • 1 cup cooked chickpeas drained and rinsed
  • 4 ounces 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

Instructions
 

  • 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.
    Boiling orzo pasta in a pot for Greek Orzo Salad.
  • Whisk together the red wine vinegar, lemon juice, oregano, and sea salt to make the dressing.
    Whisking red wine vinegar, lemon juice, and oregano for the Greek Orzo Salad dressing.
  • 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.
    Grinding fresh black pepper over a Greek Orzo Salad with feta, chickpeas, and olives.
  • Top the salad with the remaining herbs. For best flavor, let it sit for a few minutes before serving.
    Greek Orzo Salad in a glass bowl with orzo, cucumbers, tomatoes, feta, olives, and mint.

Nutrition

Calories: 268kcalCarbohydrates: 41gProtein: 11gFat: 7gSaturated Fat: 3gSodium: 499mgFiber: 4g
Keyword orzo pasta salad, orzo salad, orzo salad recipe
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