Orzo Salad

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.

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.

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.

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.

• 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!