Description

This refreshing Greek Orzo Salad combines tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, creamy feta cheese, and briny Kalamata olives, all tossed in a tangy homemade Greek dressing and fresh herbs. Perfect as a light lunch or vibrant side dish, this Mediterranean-inspired salad offers a delightful mix of flavors and textures that come together in just under 40 minutes.

Ingredients

Pasta

1½ cups dry orzo pasta

Vegetables & Legumes

2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
2 cups halved cherry tomatoes
1 cup cooked chickpeas, drained and rinsed
⅓ cup thinly sliced red onion
½ cup pitted Kalamata olives

Dairy

4 ounces feta cheese, cut into ¼-inch cubes

Herbs & Seasonings

1 cup fresh basil and/or mint leaves
Freshly ground black pepper, to taste
½ teaspoon dried oregano
¼ teaspoon sea salt

Dressing

1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice

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Instructions

Cook Orzo: Bring a large pot of salted water to a boil. Add the dry orzo pasta and cook until slightly past al dente, approximately 8-10 minutes depending on package instructions. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Spread the orzo out on a baking sheet to cool quickly and evenly.
Prepare Dressing: In a small bowl, whisk together the red wine vinegar, fresh lemon juice, dried oregano, and sea salt to create a tangy Greek salad dressing.
Combine Ingredients: In a large bowl, combine the cooled orzo, sliced cucumbers, halved cherry tomatoes, cooked chickpeas, cubed feta cheese, thinly sliced red onion, and pitted Kalamata olives. Drizzle the dressing over the salad, add half of the fresh basil and/or mint leaves, and season with freshly ground black pepper to taste. Toss gently to ensure everything is well coated.
Garnish and Serve: Transfer the salad to a serving dish and garnish with the remaining fresh herbs. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.

Notes

For best flavor, use fresh herbs such as basil and mint; you can adjust the ratio based on your preference.
You can substitute orzo with other small pasta shapes like acini di pepe or couscous.
To make this salad vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
This salad can be prepared a few hours ahead and stored in the refrigerator; add fresh herbs just before serving for brightness.
Adjust salt according to the saltiness of your feta and olives to avoid over-salting.