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A close-up of Orzo Greek Salad in a white bowl with a fork, featuring orzo pasta, crumbled feta cheese, diced tomatoes, and cucumbers.

Greek Orzo Salad Recipe

Kitchen Ready Betty
This vibrant Greek orzo pasta salad is packed with juicy red tomatoes, crisp cucumbers, and tangy feta cheese. It's an incredibly easy make-ahead dish that's absolutely perfect for your next summer cookout or a quick weeknight dinner, or lunch!
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Prep Time 20 minutes
Cook Time 7 minutes
Rest time minimum (for best flavor) 1 hour
Total Time 1 hour 27 minutes
Course Cookout Side Dish, Main Dishes, Salads & Sides, Side Dish
Cuisine Mediterranean
Servings 6
Calories 517 kcal

Equipment

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Ingredients
  

  • 1.5 cup orzo uncooked
  • 1 can (15 oz) chickpeas drained and rinsed
  • ½ English cucumber sliced into thin circles
  • 1 pint grape or cherry tomatoes keep whole if not enjoying the salad within 24 hours
  • 1 small red bell pepper cut into thin strips
  • 1 small yellow bell pepper cut into thin strips
  • 1 cup red onion cut into thin circles or half circles
  • 4 oz sliced kalamata olives drained (optional ingredient)
  • 1 cup Mediterranean salad dressing or your favorite vinaigrette
  • 1 cup feta cheese crumbled or chopped from a block

Instructions
 

  • Cook orzo according to package directions for al dente. Drain and rinse under cold water in colander; set aside.
  • Once orzo has cooled, add it to a large salad bowl. Next add the drained and rinsed chickpeas; stir.
  • Add the cucumber, tomatoes, peppers, onion, and olives; gently toss.
  • Drizzle on the dressing, reserving a few tablespoons to add later before serving. Toss to coat.
  • Cover and refrigerate a minimum of 1 hour for flavors to meld. Just before serving, add the feta and a splash of the reserved dressing; toss.

Notes

For the best texture, make sure to cook your orzo just until it's al dente! The pasta will continue to soak up the tangy dressing as it chills, so keeping it slightly firm prevents your salad from turning mushy.
For the best flavor and texture, try holding back a couple of tablespoons of your dressing to toss in right before serving. The pasta tends to soak up moisture as it chills, so that final splash really revives the dish. Also, leaving your grape tomatoes whole instead of dicing them is a great way to cut down on excess juice and keep your salad from getting watered down.
Store in an airtight container and keep refrigerated for up to 4 days. Add a splash of dressing or lemon juice to wake up the flavors and to reintroduce a little moisture.

Nutrition

Calories: 517kcalCarbohydrates: 48gProtein: 14gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 10gCholesterol: 22mgSodium: 786mgPotassium: 527mgFiber: 7gSugar: 6gVitamin A: 1285IUVitamin C: 52mgCalcium: 186mgIron: 2mg
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