Easy Greek Orzo Pasta Salad is a tangy and fresh side dish full of Mediterranean flavours. This light and bright summer orzo salad is perfect for lunch, dinner or a pot luck barbecue. It’s a must try!
Greek orzo salad with chickpeas recipe is inspired by common Mediterranean ingredients. It’s loaded with orzo pasta, roasted red peppers, crisp cucumbers, red onions, chickpeas, kalamata olives, feta cheese, lemons, olive oil and fresh herbs. Whisk up the zesty lemon dressing and toss it with the salad. The flavours mix and meld and the orzo pasta soaks up all the delicious flavours.
Pasta salads are always popular but this traditional Greek orzo salad with feta is my favourite. Many pasta salads are tossed in mayonnaise dressings but this orzo salad recipe is much lighter and healthier since it’s tossed in a citrusy lemon vinaigrette. Given a choice, I’d much rather choose this fresh, light pasta salad over any mayonnaise laden one.
Why You’ll Love This Greek Orzo Salad
- Flavourful and colourful. Vibrant lemon orzo pasta salad is made with simple-to-find delicious Mediterranean ingredients and dressed with a homemade lemon vinaigrette. Your taste buds will appreciate it.
- Quick and easy. An effortless salad recipe made with only a handful of ingredients and just a little chopping which means you can get this salad on the table in 30 minutes. Great for when you don’t have much time.
- Nutritious and filling. Jam packed with fiber-loaded orzo, protein-rich chickpeas, calcium rich feta cheese and plenty of good-for-you vegetables. So healthy and tasty it will definitely leave you feeling satisfied.
- Make it all year round. This best Greek orzo salad is not just a summer salad recipe; it’s also delicious at any time of the year. Pair it with proteins like grilled chicken, burgers, steak or salmon.
Ingredients Needed to Make Greek Orzo Pasta Salad
- Olive Oil – A good heart-healthy oil used to make the lemon vinaigrette.
- Garlic – Adds a nice pungent flavour to the lemon vinaigrette.
- Lemons – Freshly squeezed for the lemon vinaigrette which gives it a zesty flavour.
- Red Wine Vinegar – Adds a little acidity and subtle sweetness to the lemon vinaigrette.
- Salt and Pepper – Seasons the lemon vinaigrette.
- Orzo – The perfect small shaped pasta commonly used in Mediterranean cooking.
- Persian Cucumbers – These are mini cumbers that have less seeds and water content.
- Red Onion – Gives the salad a mildly bright acidic and sharp flavour.
- Roasted Red Peppers – Adds colour, smokiness and sweetness to the salad, use jarred variety or make your own.
- Chickpeas – Packs some great fiber and protein to the salad.
- Kalamata Olives – With their briny flavour they make a perfect addition to this Greek salad.
- Parsley – Adds brightness and freshness to the salad.
- Mint – Fresh mint flavour pairs well with the ingredients in the salad.
- Feta Cheese – The perfect tangy and salty touch to elevate the salad.
How to Make Mediterranean Greek Orzo Salad
(This is an overview of the instructions. The full instructions are in the recipe card below.)
- Whisk the lemon vinaigrette in a medium bowl; olive oil, garlic, lemon juice, red wine vinegar, salt and pepper. Set aside.
- Meanwhile in a medium saucepan cook the orzo in lightly salted boiling water until al dente. Immediately drain in a fine mesh sieve and rinse with cold water.
- Add the salad ingredients to a salad bowl; orzo, cucumbers, red onion, roasted red peppers, chickpeas, olives, parsley, mint and feta.
- Pour the dressing over the salad ingredients and toss to combine.
Frequently Asked Questions
Despite looking like rice, orzo is not rice but is a small pasta. It’s shaped like a rice grain or a melon seed. Orzo holds its shape well when cooked to “al dente” making it perfect for salads like this one. It originated in Italy and is often used in Greek and Italian recipes like soups, side dishes and salads.
Yes you can. Orzo is my favourite pasta to use for this salad but you certainly can use any other small pasta shape such as farfalle, fusilli or macaroni.
Not only is it good for you but it is also tasty and delicious and will leave you feeling satisfied! It’s packed with fiber from the orzo, protein from the chickpeas, calcium from the feta, heart healthy olive oil, and lots of nutrition from the vegetables in the salad.
This versatile salad can be served as a side dish, lunch, or as a complete vegetarian meal on its own. Pair it with savoury proteins like grilled or baked chicken, pork, lamb, steak, fish, seafood or falafel. Here are some of my favourite chicken recipes to serve with this salad: Greek Chicken Soulvaki, Grilled Lemon Rosemary Chicken, or Almond Crusted Chicken Breasts.
Variations for Orzo Salad
- Add leafy greens – Arugula, spinach or micro greens can be added, but if you do, you may wish to increase the amount of the dressing to accommodate the extra greens.
- Use fresh red bell peppers instead of roasted red peppers – If you prefer you can dice up one or two red bell peppers to replace the roasted red peppers.
- Make it vegan – Simply omit the feta cheese and use a replacement vegan cheese or nutritional flakes instead.
- Make it gluten free – Use a gluten free pasta instead.
Make Ahead and Storage Tips
- Lemon dressing can be made up to 3 days ahead.
- Cook orzo a day ahead, rinse well with cold water, toss with a teaspoon of olive oil to prevent sticking, and store covered in the refrigerator.
- Chop vegetables and feta a day ahead and store in separate containers in the refrigerator.
- Toss salad ingredients together with lemon dressing a couple of hours before serving then cover and refrigerate until needed.
- Any leftover salad can be refrigerated in an airtight container for 4 – 5 days.
- Because of the fresh ingredients in the salad it is not recommended for freezing.
If you like orzo pasta then try these:
Recipe
Greek Orzo Pasta Salad
Easy Greek Orzo Pasta Salad is tangy, fresh and full of Mediterranean flavours. Tasty vegetables, herbs, olives, feta cheese and orzo pasta are combined with a zesty lemony vinaigrette for a healthy, light and delicious salad.
Ingredients
Lemon Vinaigrette
- ¼ cup olive oil
- 2 garlic cloves minced
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Salad Ingredients
- 1 cup orzo pasta (175g)
- 3 - 4 Persian cucumber diced
- ¼ cup small diced red onion
- 300 ml jar roasted red peppers, drained and chopped
- 1 cup chickpeas rinsed and drained
- ¾ cup sliced kalamata olives
- ⅓ cup freshly chopped parsley
- ⅓ cup freshly chopped mint
- 1 cup crumbled feta cheese
Instructions
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In a medium bowl whisk together the lemon vinaigrette ingredients: olive oil, garlic, lemon juice, red wine vinegar, salt and pepper. Set aside.
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Meanwhile, in a medium saucepan bring 5 cups of water to a boil over high heat. Lightly salt the water and add orzo and cook for 8 - 9 minutes until the orzo is al dente. Immediately drain the orzo in a fine mesh sieve and rinse it well with cold water. If orzo is done before being ready to assemble the salad, transfer the orzo to a medium bowl, toss with 1 to 2 teaspoons of olive oil. Place a piece of plastic wrap on the surface of the orzo.
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Into a large salad bowl add the orzo, cucumbers, onion, roasted red peppers, chickpeas, olives, parsley, mint and crumbled feta.
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Pour the dressing over the salad and toss to combine. Refrigerate until needed.
Recipe Notes
- Roasted red peppers can be replaced with one diced red bell pepper.
- To make the salad vegan, omit feta cheese and use a replacement vegan cheese or nutritional flakes.
- To make the salad gluten free, use a gluten free pasta instead.
- Any leftover salad can be refrigerated in an airtight container for 4 – 5 days.
- Because of the fresh ingredients in the salad it is not recommended for freezing.
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