Orzo salad is a deliciously simple Greek-inspired dish that comes together in no time, offering a wholesome meal or side dish with veggies, chickpeas, and feta cheese.
If you like Greek flavors, you might also like our Avgolemono soup, Greek chicken with orzo, and chicken gyros.

Inspired by Greece, Perfect for Any Table
When the days get longer and the weather warms up here in Todi, Louise and I start craving fresh, vibrant meals — especially ones that are quick to make and packed with Mediterranean flavor. This Greek orzo salad is one of our summertime favorites: a colorful, refreshing pasta salad that’s easy to whip up and perfect for lunch, meal prep, or bringing to a picnic.
Inspired by the classic horiatiki — the traditional Greek salad — this recipe adds comforting orzo pasta and marinated chickpeas for an extra hit of wholesome protein. It's a healthy, satisfying vegetarian orzo salad with cherry tomatoes, cucumbers, olives, red onion, and feta, all tossed in a bright lemon-olive oil dressing.
Whether you’re looking for a Mediterranean pasta salad for your next cookout or a light, wholesome dinner idea, this easy orzo salad recipe is one you’ll want to make all summer long.
Ingredients

For quantities, see recipe card at the bottom of the page.
- Orzo pasta – This small rice-shaped pasta is perfect for salad. If you don’t have orzo, try pearl couscous, ditalini, farro, or quinoa for a gluten-free option.
- Chickpeas – Canned chickpeas make this easy, but you can also use cooked dried chickpeas or substitute with white beans or lentils.
- Extra virgin olive oil – A good-quality olive oil makes a big difference here, but you can use avocado oil or a neutral oil in a pinch.
- Fresh lemon juice – Adds brightness and acidity. Swap with red wine vinegar or apple cider vinegar if needed.
- Dijon mustard – Helps emulsify the dressing and adds a mild tang. Substitute with whole grain mustard or yellow mustard (though it’ll be slightly sharper).
- Honey – Balances the acidity. You can also use maple or agave syrup.
- Cherry tomatoes – Juicy and sweet; substitute with grape tomatoes or any ripe summer tomato, chopped.
- Cucumber – Adds crunch and freshness. If unavailable, use zucchini, bell pepper, or even celery.
- Kalamata or black olives – Bring a salty, briny flavor. You can use green olives or leave them out entirely.
- Red onion – For a sharp bite and color. Swap with shallots, scallions, or sweet onion.
- Dried oregano – A sprinkle on top adds a final Greek touch. You can also use Italian seasoning or a pinch of thyme.
- Feta cheese – Adds creamy saltiness. For a dairy-free version, skip it or try vegan feta.
Variations
- Roasted veggie orzo salad: Swap raw veggies for roasted zucchini, bell peppers, and red onion for a sweeter, heartier flavor.
- Falafel or Grilled Chicken: Top the salad with baked falafel or grilled chicken to turn it into a protein-packed main dish.
- Leafy greens & Pesto: Add a few handfuls of arugula or spinach and stir in basil pesto for a fresh, herby twist.
- Creamy Feta & Yogurt Dressing: Blend the dressing with Greek yogurt and feta for a creamy, tangy variation.
How to make orzo salad
1. Marinate the Chickpeas
In a bowl, whisk together the dressing: olive oil, lemon juice & zest, mustard, honey, dried oregano, salt, and black pepper. Add the chickpeas and toss to coat. Let them marinate while you prep the rest — this step adds loads of flavor.

2. Cook the Orzo
Bring a pot of salted water to a boil and cook the orzo until al dente, following the package instructions. Once done, drain and rinse it briefly under cold water (15 - 20 seconds) to stop the cooking and cool it down.
3. Chop the Veggies
While the pasta cooks, prep your veggies: quarter the cherry tomatoes, dice the cucumber, slice the olives if needed, and chop the red onion. This salad is all about freshness and color.

4. Assemble and Serve
In a large bowl, combine the chopped veggies, crumbled feta, cooked orzo, and the marinated chickpeas with all their dressing. Toss everything gently until well combined. Taste and adjust salt if needed. Serve chilled or at room temperature.

Tips
- Don’t overcook the orzo: Keep it al dente so it holds its shape and doesn't get mushy in the salad. A quick rinse under cold water stops the cooking and cools it down fast - just drain it well.
- Let the chickpeas marinate: Give them at least 10 minutes to soak up the lemony dressing — it really boosts their flavor and helps season the whole salad.
- Chop the veggies small and evenly: Small, uniform pieces make every bite balanced and help the salad look bright and colorful.
- Use the best olive oil you can: Since this is a no-cook dressing, the quality of your olive oil really shines through. Extra virgin is best!
- Taste and adjust before serving: The flavors meld as it sits, so give it a final toss and adjust the salt, lemon juice, or olive oil if needed just before serving.
Frequently Asked Questions
Sure you can! Feel free to omit the feta or swap it with chopped sun-dried tomatoes or capers for extra punch.
The best alternative to orzo is another small pasta type like ditalini or pearl couscous. Alternatively, try a whole grain like farro, barley, or even quinoa.
Yes. For pasta salads is best to give the pasta – in this case orzo – a quick 15 - 20 second rinse to cool it down. This prevents the orzo from overcooking and clumping.
Yes! Orzo salad actually gets better after a few hours in the fridge. Just give it a good toss before serving and adjust the seasoning if needed.
Keep it in an airtight container in the fridge for up to 4 days.
More Easy Mediterranean Recipes
- Avgolemono Soup (Greek Chicken & Lemon Soup)
- Italian Meatballs
- Chicken Gyros
- Chicken Tagine
- Chicken Shawarma
- Greek Chicken with Lemon and Orzo
- Tuscan Cod
- Honey Harissa Chicken
If you tried this Orzo Pasta recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe

Orzo Salad
Video
Ingredients
- 1½ cups orzo pasta about ½ pound
- 1 can (15 oz) chickpeas or 1½ cups cooked chickpeas
- 1½ cups cherry tomatoes quartered
- 1½ cups cucumber diced
- ⅓ cup olives
- ½ red onion chopped
- 4 ounces feta crumbled
Dressing
- 4 tablespoon olive oil extra virgin
- 2 tablespoon lemon juice + optional zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
Instructions
- Make the dressing – In a medium bowl, whisk 4 tablespoon olive oil, 2 tablespoon lemon juice, lemon zest, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper.
- Marinate Chickpeas – Add 1 can (15 oz) chickpeas (drained) to the dressing, toss, and let sit for 10 minutes.
- Cook Orzo – Boil 1½ cups orzo pasta in plenty of salted water until al dente. Drain and rinse under cold water for 15 seconds to cool.
- Prep Veggies – Quarter 1½ cups cherry tomatoes, dice 1½ cups cucumber, chop ½ red onion and add to a large mixing bowl. Add ⅓ cup olives, chickpeas with dressing, and 4 ounces feta.
- Finish & Serve – Toss to coat, taste and adjust, serve chilled or at room temp.
Notes
- Orzo → Pearl couscous, Moroccan couscous, ditalini, farro, or quinoa (gluten-free)
- Chickpeas → White beans or lentils
- Lemon juice → Red wine or apple cider vinegar
- Honey → Maple or agave syrup
- Dijon mustard → Whole grain or yellow mustard
- Cherry tomatoes → Any ripe tomato, chopped
- Cucumber → Zucchini or bell pepper
- Red onion → Shallots, scallions, or sweet onion
- Dried oregano –> Fresh herbs like parsley or dill
- Feta → Diced mozzarella, fontina, or non-dairy feta.
- Cook orzo al dente and rinse briefly under cold water to keep it from getting mushy.
- Marinate chickpeas for at least 10 minutes to boost flavor.
- Chop veggies small for even bites and a colorful mix.
- Use good olive oil — extra virgin makes a difference.
- Taste before serving and adjust salt, lemon, or oil if needed.









Kathie A says
Excellent. Easy to make. Tasty.
Amy Lyons says
Delicious!
Nico Pallotta says
Thank you, Amy! So glad you liked the Orzo Salad.
Terry Brittingham says
Great recipe…have made it as written and really liked it…made it several more times…with pearled couscous once and with rice another time…have added shrimp another time and rotisserie chicken another time…
Louise Vestergaard says
Hi Terry,
Fantastic, each variation sounds delicious and such great ways to mix it up. Thank you for sharing and for making it part of your rotation!
Have a wonderful weekend,
Louise
Juls Green says
It’s fantastic. I’ve made it three times in two weeks.
Louise Vestergaard says
Amazing, Juls - I'm really happy that you like the salad 🥳. Thanks so much for taking the time to leave a comment here. Kindest,
Louise
Pamela says
This looks divine!!!
Louise Vestergaard says
I'm so happy you like it, Pamela! 🥰
Denise says
Will make today thanks for the recipe
Louise Vestergaard says
So happy you feel like making it, Denise, it's our pleasure!!