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Mediterranean orzo salad in a glass bowl with cucumbers, cherry tomatoes, chickpeas, feta cheese, Kalamata olives, fresh basil, mint, and a wooden spoon.

Orzo Salad

Ella
This fresh and colorful Mediterranean orzo salad combines tender pasta, crisp cucumbers, juicy tomatoes, chickpeas, feta cheese, olives, and fresh herbs tossed in a bright lemon Greek dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Salad, Side Dish
Cuisine Greek Inspired, Mediterranean
Servings 6 servings
Calories 320 kcal

Ingredients
  

For the Salad Base

  • 1.5 cups dry orzo pasta cook slightly past al dente
  • 2 Persian cucumbers sliced into half-moons
  • 2 cups cherry tomatoes halved
  • 1 cup cooked chickpeas drained and rinsed
  • 4 ounces feta cheese cubed
  • 0.33 cup red onion thinly sliced
  • 0.5 cup pitted Kalamata olives
  • 1 cup fresh basil or mint leaves or use a combination of both
  • freshly ground black pepper to taste

For the Dressing

  • 1 recipe Greek salad dressing homemade preferred
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon sea salt adjust to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, slightly past al dente for a softer cold salad texture.
  • Drain the cooked orzo and transfer it to a large bowl. Toss with a small drizzle of olive oil to prevent sticking. Spread on a baking sheet if you want it to cool faster.
  • In a small bowl or jar, whisk together the Greek dressing, red wine vinegar, lemon juice, oregano, and sea salt until well combined.
  • Prepare the vegetables by slicing cucumbers, halving tomatoes, slicing red onion, cubing feta, rinsing chickpeas, and prepping olives.
  • Add cooled orzo to a large serving bowl with cucumbers, tomatoes, chickpeas, feta, red onion, and olives.
  • Pour the dressing over the salad and gently toss until everything is evenly coated.
  • Stir in half of the fresh herbs just before serving and reserve the rest for garnish.
  • Finish with freshly ground black pepper. Serve immediately or chill for 30 minutes before serving for even better flavor.

Notes

For milder onion flavor, soak sliced red onions in cold water for 10 minutes before adding. Use block feta packed in brine for the best texture and flavor. If making ahead, store herbs separately and mix them in before serving. Leftovers can be refreshed with a splash of lemon juice or olive oil.

Nutrition Facts (Per Serving)

Calories: 320 kcal
Carbohydrates: 38g
Protein: 10g
Fat: 15g
Saturated Fat: 4g
Fiber: 5g
Sugar: 5g
Sodium: 480mg
Cholesterol: 20mg
Nutrition values are estimates and may vary based on ingredient brands and portion sizes.
Keyword Greek Orzo Salad, Healthy Lunch Salad, Mediterranean Orzo Salad, Orzo Pasta Salad, Orzo Salad