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–+ servings
Dinner, Lunch, Side Dish

Orzo Salad

5 from 1 vote
This Mediterranean Orzo Salad is loaded with crispy cucumber, juicy tomatoes, salty olives and tangy feta cheese. Served with a zesty Greek dressing, this simple orzo salad recipe makes the perfect healthy dish for summer cookouts, picnics and weeknight dinners.
20 minTotal
6servings
Orzo Salad
Balanced 367 kcal
Protein 12% 11g
Carbs 49% 46g
Fat 39% 16g
Print Recipe 6
Ingredients Steps Nutrition
  • 9 oz (250 g) orzo pasta uncooked
  • 1 ½ cups (200 g) cherry tomatoes halved
  • 1 English cucumber diced
  • 1 small red onion finely chopped
  • 1 cup (160 g) chickpeas cooked or canned
  • ½ cup (70 g) olives Kalamata or black olives, sliced
  • ½ cup (110 g) feta cheese crumbled
  • ½ cup fresh mint leaves more if desired

Greek Dressing

  • ¼ cup (60 ml) extra virgin olive oil
  • 1 ½ tbsp lemon juice freshly squeezed
  • 1 tbsp apple cider vinegar or red wine vinegar
  • ½ tsp Dijon mustard optional
  • 1 garlic clove minced
  • ½ tsp dried oregano
  • ⅓ tsp kosher salt more to taste
  • ground black pepper to taste
Metric - US Customary

Prepare the Greek Dressing

  • In a small bowl or in a mason jar, combine olive oil with lemon juice, vinegar, Dijon mustard, minced garlic, dried oregano, salt and pepper. Stir well, until all the ingredients are combined. Set aside while preparing orzo salad.

Cook the Orzo Pasta

  • In a large pot, bring to a boil salted water. Once it starts boiling, add orzo and cook according to package directions until al dente. This should take approximately 8 to 10 minutes, do not overcook the pasta.
  • Drain and rinse cooked orzo under cold water, then transfer to a bowl and drizzle with olive oil to prevent sticking. Let cool before combining it with the other ingredients.

Prepare the Orzo Salad

  • While the orzo is cooking, prepare the vegetables. Cut the tomatoes into half, dice the English cucumber and chop the onion.
  • Add all ingredients to the orzo, together with sliced olives, chickpeas, crumbled feta cheese and mint leaves. Give it a mix to combine.
  • Pour the Greek dressing over the orzo salad and toss to combine.
  • Cover the bowl containing the orzo salad with plastic wrap or with a lid and place in the refrigerator to chill for at least 30 minutes.
  • Before serving, gently toss the salad to redistribute all flavors. Enjoy cold, as a side dish or as a main.
367 kcal
Protein 12% 11g
Carbs 49% 46g
Fat 39% 16g

Per serving, estimated automatically, not a substitute for professional dietary advice.

Storage directions

Place leftovers in an airtight food container or in a bowl covered with wrapping paper. Seal with a lid and keep in the fridge to maintain freeness and prevent bacteria from growing.
If refrigerated properly, this dish will last for up to 3 days. Take it out of the refrigerator, gently toss, and enjoy cold with some more dressing.
This orzo salad is best served 24-48 hours after preparation. It is not suitable for freezing, as it won't hold a good flavor and texture.