Description
This Mediterranean Orzo Pasta Salad is fresh, colorful, and packed with flavor. Tender orzo is tossed with juicy tomatoes, crisp cucumbers, salty olives, creamy feta, and chickpeas, all brought together with a zesty lemon herb vinaigrette. Perfect for picnics, potlucks, or as a light, satisfying meal.
Ingredients
For the Salad:
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1 1/2 cups uncooked orzo pasta
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup red bell pepper, diced
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1/4 cup red onion, finely diced
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1/2 cup Kalamata olives, halved
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1/2 cup canned chickpeas, drained and rinsed
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1/2 cup crumbled feta cheese
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1/4 cup fresh parsley, chopped
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2 tablespoons fresh dill, chopped (or 1 tsp dried)
For the Lemon Vinaigrette:
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1/4 cup extra-virgin olive oil
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3 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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1 garlic clove, minced
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1 teaspoon dried oregano
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Salt and pepper, to taste
Instructions
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Cook the Orzo:
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8–10 minutes. Drain and rinse with cold water to cool. -
Prep the Veggies:
While orzo cooks, chop the tomatoes, cucumber, bell pepper, onion, and herbs. Rinse and drain chickpeas. Crumble the feta. -
Make the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. -
Assemble the Salad:
In a large bowl, combine cooled orzo, veggies, olives, chickpeas, feta, parsley, and dill. Pour the dressing over the top and toss gently to coat. -
Chill and Serve:
Let the salad chill in the fridge for at least 30 minutes before serving. Serve cold or at room temperature.
Notes
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Make it vegan by skipping the feta or using a plant-based version.
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Add grilled chicken or shrimp for extra protein.
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Great made ahead — the flavors get even better the next day!