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Greek Orzo Salad Recipe

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★★★★★

4.9 from 61 reviews

A vibrant and refreshing Greek Orzo Salad featuring tender orzo pasta tossed with a zesty lemon-Dijon dressing, crisp cucumbers, juicy cherry tomatoes, protein-packed chickpeas, salty feta cheese, and briny kalamata olives. Perfect for a light lunch, picnic, or side dish that captures the bright flavors of the Mediterranean.

Ingredients

Scale

Dressing

  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup finely chopped red onion
  • 2 tbsp finely chopped fresh dill
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Salad

  • 8 oz orzo pasta
  • 3 Persian cucumbers, sliced into thin half-moons
  • 2 cups cherry tomatoes, halved
  • 1 (15.5 oz) can chickpeas, drained and rinsed
  • 1 cup crumbled feta cheese (about 4 oz)
  • 1/2 cup pitted kalamata olives, halved
  • 1/4 cup fresh dill fronds, plus more for serving

Instructions

  1. Make the Dressing: In a large bowl, whisk together the fresh lemon juice and Dijon mustard. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the mixture emulsifies. Stir in the finely chopped red onion and 2 tablespoons of chopped fresh dill. Season the dressing with kosher salt and freshly ground black pepper to taste.
  2. Prepare the Dressing Ahead (Optional): The dressing can be made up to 3 days in advance. Store it in an airtight container in the refrigerator until ready to use, allowing flavors to meld.
  3. Cook the Orzo: Bring a large pot of generously salted water to a boil. Add the orzo pasta and cook according to package instructions, stirring occasionally to prevent sticking, until al dente. Drain the orzo thoroughly.
  4. Toss the Salad: Transfer the cooked orzo to the bowl with the prepared dressing. Add the sliced Persian cucumbers, halved cherry tomatoes, and rinsed chickpeas. Toss gently to coat everything evenly with the dressing.
  5. Season and Finish: Taste the salad and adjust seasoning with kosher salt and black pepper as needed. Gently fold in the crumbled feta cheese, halved kalamata olives, and 1/4 cup fresh dill fronds. Garnish with additional fresh dill before serving.

Notes

  • You can prepare the dressing up to 3 days ahead and refrigerate for more developed flavors.
  • For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
  • Use Persian cucumbers or English cucumbers for a crisp texture and mild flavor.
  • Serve chilled or at room temperature for best taste.
  • This salad holds well for up to 2 days in the refrigerator, but the orzo may absorb dressing and become softer over time.

Keywords: Greek Orzo Salad, Mediterranean Salad, Orzo Pasta Salad, Chickpea Salad, Feta Cheese Salad, Summer Salad, Healthy Salad

Find it online: https://flavorsbymaya.com/greek-orzo-salad-recipe/