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Greek orzo salad with chickpeas, cucumber, tomatoes, bell peppers, olives, feta, and fresh herbs in a wooden serving bowl with a wooden serving spoon.
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Greek Orzo Pasta Salad

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.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: Greek
Servings: 10
Calories: 263kcal
Author: Valerie Brunmeier

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

Make Ahead Tip: If preparing this salad several hours in advance, reserve 2 to 3 tablespoons of the vinaigrette and toss it with the salad just before serving to freshen it up.
Storage: 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.

Nutrition

Calories: 263kcal | Carbohydrates: 33g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 322mg | Potassium: 298mg | Fiber: 4g | Sugar: 3g | Vitamin A: 615IU | Vitamin C: 34mg | Calcium: 79mg | Iron: 2mg