Ultimate Greek Orzo Salad
This orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.
Prep Time22 minutes mins
Cook Time8 minutes mins
Total Time30 minutes mins
Course: pasta salad, Salad
Cuisine: American-Mediterranean, Greek
Servings: 6 servings
Calories: 329kcal
- 1½ cups dry orzo pasta
- 1 recipe Greek Salad Dressing or use your favorite brand
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 2 Persian cucumbers halved vertically and quartered and sliced ¼-inch thick
- 2 cups halved grape tomatoes
- 1 cup cooked chickpeas drained, and rinsed
- 4 ounces feta cheese cut into ¼-inch cubes
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives halved
- 1 cup fresh basil and/or mint leaves or a combination
- Freshly ground black pepper
Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool. Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.
TIPS:
- Make sure that you don't overcook the orzo, follow the package directions since pasta timing can vary.
- Spread the orzo out so that it dries well to prevent your salad from becoming watery.
- Try to cut your vegetables as evenly as possible so that you get delicious bite-sized pieces.
For additional information and variations, check out the post for Orzo Greek Salad.
Calories: 329kcal | Carbohydrates: 28g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 494mg | Potassium: 283mg | Fiber: 4g | Sugar: 4g | Vitamin A: 568IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 2mg