This Greek Orzo Pasta Salad is a bright, colorful addition to your summer menu. Made with orzo, fresh vegetables, chickpeas, feta, and tossed with a homemade Greek vinaigrette, it’s an easy make-ahead side dish that’s perfect for potlucks and barbecues.
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If you’re a fan of Mediterranean flavors, you’re going to love this pasta salad. The crisp veggies, briny Kalamata olives, tangy feta cheese, and homemade Greek vinaigrette come together to create a salad that’s simple, fresh, and absolutely delicious.
I think of this recipe as the Greek cousin to my Orzo Salad with Spinach and Feta. Classic Greek salad ingredients combine with orzo and a zesty homemade vinaigrette to give it an entirely different personality.
It works perfectly for a summer gathering alongside anything coming off the grill. I love it with my Grilled Greek Chicken or Greek Chicken Kabobs, and it’s just as delicious with Classic Beef Burgers, steak, or grilled fish.
Table of Contents
Ingredient Notes
- Orzo: Orzo is a small, rice-shaped pasta that cooks quickly and is perfect for pasta salads. After cooking, rinse it under cold water until completely cool, then drain very well. For the best texture, blot the orzo dry with paper towels before adding the remaining ingredients.
- Chickpeas: Chickpeas (also called garbanzo beans) add protein, texture, and make this pasta salad more satisfying.
- English cucumber: English cucumbers add the crunch factor. They have a thin skin, very few seeds, and a crisp texture, so there’s no need to peel them.
- Cherry tomatoes: Either cherry tomatoes or grape tomatoes work equally well in this recipe. Use mix of red, yellow, and orange tomatoes to make the salad even more colorful.
- Red onion: Dicing the red onion instead of slicing it helps distribute its flavor evenly throughout the salad.
- Kalamata olives: These Greek olives add briny flavor that makes this salad so irresistible.
- Feta cheese: Feta packed in brine has the best flavor and creamy texture, but pre-crumbled feta works well too.
- Greek vinaigrette: This simple homemade dressing combines olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic, oregano, and a touch of sugar to balance the acidity. It comes together in minutes and adds fresh, authentic Greek flavor. While you can substitute your favorite bottled Greek salad dressing, homemade is well worth the extra few minutes.
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How to Make Greek Orzo Pasta Salad
- Cook the orzo. Cook the orzo according to the package directions. Drain, rinse under cold water until completely cool, then drain well. Transfer it to a large mixing bowl.
- Add the salad ingredients. Add the remaining salad ingredients to the bowl with the cooled orzo.
- Toss to combine. Gently toss until everything is evenly distributed.
- Add the dressing. Pour the dressing over the salad and toss until evenly coated. Top with the remaining feta and serve immediately or cover and store in the fridge until ready to serve.
Valerie’s Tips
- Don’t overcook the orzo. Cook it just until al dente so it holds its texture after it’s tossed with the vinaigrette.
- Blot the orzo dry. After rinsing the cooked orzo under cold water, drain it very well and gently blot it with paper towels before adding the remaining ingredients. Removing excess moisture helps the vinaigrette coat the pasta instead of being diluted.
- Make it ahead. This salad can be made several hours in advance and stored, covered, in the refrigerator until ready to serve. For the freshest flavor, reserve 2 to 3 tablespoons of the vinaigrette and toss it with the salad just before serving.
- Make it a meal. Add 2 to 3 cups of chopped rotisserie chicken for an easy lunch or light dinner, or serve it alongside grilled shrimp for a delicious Mediterranean meal. Leftovers are great for lunch the next day!
Storage Tips
Transfer leftovers to an airtight container and refrigerate for up to 4 days. If the salad seems a little dry after chilling, toss it with a splash of reserved vinaigrette or a drizzle of olive oil before serving.
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Greek Orzo Pasta Salad
Ingredients
- 2 cups orzo pasta
- 15 ounce can chickpeas, rinsed and drained
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- ⅓ cup diced red onion
- 1 English cucumber, chopped (about 3 cups)
- 10 ounces cherry tomatoes, halved
- ½ cup chopped pitted Kalamata olives, or to taste
- ½ cup crumbled feta cheese, divided
- ¼ cup chopped fresh parsley
- 1 to 2 tablespoons chopped fresh dill, optional
Greek Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper, to taste
Instructions
- Add the vinaigrette ingredients to a jar with a tight fitting lid and shake until well combined. Alternately, whisk the ingredients together in a small bowl. Set aside.
- Cook the orzo in salted water according to the package directions. Transfer it to a fine mesh colander and rinse with cold water until cool. Drain very well. For the best texture, blot the orzo dry with paper towels before transferring it to a large serving bowl.
- Add the chickpeas, bell peppers, onion, cucumber, tomatoes, olives, about half of the feta, the parsley, and dill. Toss to combine. Shake the vinaigrette well and pour it over the salad. Toss until evenly coated. Top with the remaining feta and refrigerate until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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