Description
This Orzo Salad recipe is a vibrant and refreshing Mediterranean-inspired dish perfect as a side or a light vegetarian lunch. Featuring tender orzo pasta combined with crisp cucumbers, juicy cherry tomatoes, creamy feta cheese, briny Kalamata olives, and fresh herbs, all tossed in a zesty Greek salad dressing for a burst of flavor. Ideal for make-ahead meal prep with herbs added last minute to preserve their freshness.
Ingredients
Salad Ingredients
- 1½ cups dry orzo pasta
- 2 Persian cucumbers, halved vertically and sliced ¼-inch thick
- 2 cups halved cherry 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
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper, to taste
Dressing Ingredients
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- Olive oil, for tossing orzo and drizzling before serving
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the dry orzo pasta and cook according to the package directions or slightly past al dente, about 7-8 minutes. Drain the orzo and toss it with a little olive oil to prevent sticking. Spread the cooked orzo on a baking sheet to cool completely.
- Prepare the Dressing: Make the Greek Salad Dressing as per the recipe instructions. Once prepared, whisk in the red wine vinegar, fresh lemon juice, oregano, and sea salt until well combined.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo, sliced cucumbers, halved cherry tomatoes, cooked chickpeas, feta cheese cubes, thinly sliced red onion, and pitted Kalamata olives.
- Toss with Dressing and Herbs: Drizzle the prepared dressing over the orzo mixture. Add half of the fresh basil and/or mint leaves, season with freshly ground black pepper, then toss everything gently to coat evenly.
- Garnish and Serve: Transfer the salad to a serving bowl or platter. Garnish with the remaining fresh herbs and an additional drizzle of olive oil if desired. Serve immediately or chill and add herbs just before serving for freshest flavor.
Notes
- For best flavor and texture, add the fresh herbs just before serving to keep them vibrant and aromatic.
- You can make the salad up to one day ahead, but store the dressing separately until ready to serve to avoid sogginess.
- If you prefer, substitute chickpeas with another legume or add grilled chicken for a non-vegetarian option.
- Use good quality extra virgin olive oil for tossing and drizzling as it enhances the flavor.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean