Orzo Salad Recipe
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This orzo salad recipe is one of my go-to dishes when I want something light, colorful, and full of flavor—but still hearty enough to satisfy. It’s tossed with crisp vegetables, chickpeas, feta, olives, and a lemony vinaigrette that brings everything together. Ready in minutes, this Mediterranean pasta Salad is perfect quick lunch or summer side dish!
This Mediterranean orzo pasta salad is just one of the many ways I enjoy a cold pasta salad on a hot summer day! It fits right in with tricolor pasta salad, Italian sub pasta salad, and Greek pasta salad with rotini, which I will make for pool parties, potlucks, and when I don’t feel like sweltering in the kitchen.
Featuring bites of orzo pasta, crunchy bell peppers, hearty chickpeas, cucumbers, and tomatoes, and of course, briny olives and feta cheese, this colorful and vibrant salad is then tossed in a homemade, bright and zesty dressing.
Although typically served as a side dish, this orzo salad with feta and chickpeas is hearty enough to make it a complete meal for an easy lunch or light dinner.
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
I also love it as a make-ahead salad because, although it doesn’t need to be chilled first, it tastes even better the longer it sits in the fridge.
Why you’ll love this recipe
- Packed with fresh flavor, color, and texture.
- Easy to make ahead or on the spot.
- Ready in just 30 minutes.
- Customizable to whatever veggies you’ve got on hand.
- Great for feeding a crowd or taking to gatherings.
Ingredient Notes
- Uncooked orzo pasta – A small, rice-shaped pasta that cooks quickly and holds up well in salads. Once cooked, it’s tender, chewy, and gives the salad a nice bite.
- Chickpeas – Drain and rinse canned chickpeas (aka garbanzo beans). These add plant-based protein and heartiness.
- Cherry tomatoes – Juicy and sweet. Grape tomatoes also work.
- English cucumber – Look for a thin, small English cucumber. Slice into rounds, half moons, or dice into bite-sized pieces.
- Kalamata olives – Salty and bold. Slice or leave whole.
- Feta cheese – Adds creaminess. Use crumbled or cubed.
- Bell peppers – Crisp and slightly sweet. Adds crunch and a pop of color.
- Red onion – Thinly sliced for a mild bite.
- Fresh basil – For a pop of fresh herb to round out the dish. Swap with other fresh herbs if desired.
- For the dressing – Fresh lemon juice, olive oil, garlic cloves, salt, oregano, and black pepper.
Jaclyn’s Kitchen Faves
I use this veggie chopper almost every day! It saves me so much time with chopping, and I love that it’s dishwasher safe for hassle-free cleaning.
How to Make Orzo Mediterranean Salad
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Make the dressing: Shake or whisk the vinaigrette ingredients until well combined.
Cook the Orzo: Boil until al dente, then rinse with cold water to stop the cooking.
Assemble the salad: In a large bowl, combine the orzo with all the veggies, chickpeas, olives, and feta.
Pro Tip:
Taste your dressing with some of the veggies before mixing it into the salad. Adjust seasoning and lemon juice as desired. Remember that feta cheese and olives will add extra saltiness to the dish.
Add the salad dressing: Pour it over and toss to coat.
Serve or chill: It’s ready to eat right away, but the flavor improves after a couple of hours in the fridge.
Storage
Refrigerator: Store in an airtight container for up to 4 days. Stir before serving to refresh flavors.
Freezing: Not recommended, as the fresh vegetables and dressing don’t hold up well after thawing.
Recipe Tips
- Don’t overcook the orzo—aim for al dente.
- Rinse the orzo under cold water to stop it from cooking further.
- Taste and adjust the lemon dressing before mixing it in.
- Prepare the salad a couple of hours in advance to give it a chance to sit in the fridge for better flavor.
- Use any store-bought Italian dressing or Greek dressing, if preferred.
Additions and variations
- Swap the orzo. Use elbow macaroni, small shells, ditalini, or whatever small pasta you have on hand.
- Add extra protein. Toss in some grilled chicken or shrimp.
- Toss in more veggies. Try artichoke hearts, chopped broccoli, shredded carrots, or avocados.
- Different herbs: Substitute the basil for fresh mint, fresh parsley, some dill, or cilantro.
- Make it a creamy dressing: Stir in some tzatzik (store-bought or homemade) for a twist.
More Potluck-Ready Salad Recipes
- Broccoli Crunch Salad
- Chicken Caesar Pasta Salad
- Red Skinned Potato Salad
- Caprese Pasta Salad
- Chopped Greek Salad
Orzo Salad
Ingredients
Salad
- 16 ounces uncooked orzo
- 15.5 ounce chickpeas drained and rinsed
- 10 ounces cherry tomatoes halved
- 1 small English cucumber sliced thinly
- ½ cup pitted kalamata olives halved (or whole)
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 1 small red onion thinly sliced
- ¼ cup fresh basil chopped
- 6 oz feta cheese cubed or crumbled
Dressing
- ½ cup extra virgin olive oil
- 6 Tablespoons lemon juice freshly squeezed
- 4 Tablespoon garlic cloves minced
- ½ teaspoon salt or to taste
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Instructions
- Add dressing ingredients to a mason jar and shake to combine. (Or whisk to combine in a small bowl). Set aside.½ cup extra virgin olive oil, 6 Tablespoons lemon juice, 4 Tablespoon garlic cloves, ½ teaspoon salt, ½ teaspoon dried oregano, ¼ teaspoon black pepper
- Bring a large pot of salted water to a boil and cook the orzo until al dente as per package instructions, stirring occasionally to keep the orzo from sticking together.16 ounces uncooked orzo
- Once orzo is cooked, drain and rinse orzo in cold water, then transfer to a large bowl.
- Add chickpeas, tomatoes, cucumbers, olives, peppers, red onion, basil, and feta to the bowl.15.5 ounce chickpeas, 10 ounces cherry tomatoes, 1 small English cucumber, ½ cup pitted kalamata olives, 1 yellow bell pepper, 1 orange bell pepper, 1 small red onion, ¼ cup fresh basil, 6 oz feta cheese
- Pour dressing over the salad and toss well to combine.
- Serve immediately or for better flavor, refrigerate for 1-2 hours before serving.
Notes
- Cook orzo to al dente to avoid a mushy salad—follow package instructions closely.
- Tastes better after chilling—let it sit in the fridge for 1–2 hours for best flavor.
- Keeps well in the refrigerator for up to 4 days.
Nutrition
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