Greek Orzo Pasta Salad Recipe

Ingredients

• 85 g (½ cup)dry orzo pasta
• 250 g (1½ cups)canned chickpeas
• 225 g (1½ cups), choppedcherry tomatoes
• 1, choppedcucumber
• 1 small, choppedred onion
• 110 g (¾ cup), pitted and choppedKalamata olives
• 150 g (1 cup), crumbledfeta cheese
• 15 g (¼ cup), choppedfresh parsley
• ½ (use 1 if small)red bell pepper
• 60 ml (¼ cup)extra virgin olive oil
• 30 ml (2 tbsp)red wine vinegar
• 1 clove, mincedgarlic
• 5 ml (1 tsp)dried oregano
• 30 ml (2 tbsp)lemon juice
• to tastesalt and pepper

Instructions

1. 1

   Cook the orzo

   Bring a pot of salted water to the boil. Cook the orzo following the packet directions until al dente, usually 8–10 minutes. Drain it and rinse under cold water to stop it cooking further.

2. 2

   Mix the dressing

   In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt and pepper.

3. 3

   Combine the salad

   Put the cooled orzo in a large bowl with the tomatoes, cucumber, onion, olives, chickpeas, red pepper and feta.

4. 4

   Dress and rest

   Pour the dressing over the salad and toss well. Stir in the fresh parsley, taste and adjust the seasoning. For the best melding of flavours, leave it to stand for 30 minutes before serving.

What is Greek orzo salad?

Orzo is a small, rice-shaped pasta, and here it forms the base of a salad with familiar Greek-inspired Mediterranean ingredients. Chickpeas add substance, while olives, feta, fresh vegetables and a sharp dressing bring contrasting savoury, bright and crunchy elements.

This version works well because the pasta is cooled before mixing, and the dressing is tossed through the whole bowl. A short rest gives its lemon, garlic and oregano flavours time to spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 8g protein, 22g carbs, 18g fat.

The orzo and chickpeas provide most of the carbohydrates, while olive oil, olives and feta contribute much of the fat; chickpeas and feta also supply protein. Pair a serving with extra vegetables and a protein-rich main if you want a more substantial plate.

Choosing the ingredients

Orzo: cook it just until al dente so it stays pleasantly firm after cooling and dressing. Check the packet, as cooking times can vary.

Chickpeas: drain them well before adding so they do not water down the dressing. Rinsing them can also remove excess canning liquid.

Vegetables and cheese: chop the cucumber, onion and pepper to a similar size for easy forkfuls. Crumble the feta over the salad so it is distributed rather than clumped.

Getting the orzo right

Rinsing the drained orzo under cold water stops it cooking and cools it for the salad. Drain it thoroughly afterwards; excess water can make the dressing taste diluted.

Aim for pasta that is tender but still holds its shape. Overcooked orzo can become soft and sticky when tossed with the other ingredients.

Making the dressing

Whisking the oil, vinegar and lemon juice with the garlic and oregano helps distribute the seasonings before they meet the salad. A jar with a lid also works: seal it and shake until mixed.

Taste the finished salad before adding more salt, since feta and olives already contribute a salty flavour. Adjust the pepper or acidity to suit your preference.

Why the resting time matters

The method recommends letting the dressed salad stand for 30 minutes before serving. This gives the pasta and chickpeas time to take on some of the dressing's flavour.

If preparing it ahead, keep it chilled during the rest. Give it another toss just before serving to redistribute any dressing that has settled.

Serving ideas

Serve it as a lunch or as a side with grilled vegetables, fish or chicken. The olives, feta and chickpeas make it flavourful enough to stand alongside simple main dishes.

For a balanced plate, pair a moderate serving with extra vegetables and a source of protein if you want a more substantial meal.

Recipe notes & tips

• Rinse and drain the chickpeas well before mixing them in.
• Cut the vegetables into similar-sized pieces for a more even salad.
• Cool and thoroughly drain the orzo so the dressing stays flavourful.
• Whisk or shake the dressing just before pouring it over the salad.
• Taste before adding extra salt because feta and olives are already salty.
• Toss again before serving to bring the dressing back through the salad.

Variations

• Add spinach: fold in a handful of baby spinach just before serving.
• Use fresh herbs: replace some of the parsley with chopped fresh mint.
• Add extra crunch: mix in finely chopped celery.
• Make it more lemony: add a little more lemon juice to taste.
• Swap the olives: use another pitted olive variety if Kalamata olives are unavailable.

Common mistakes to avoid

• Overcooking the orzo: follow the packet timing and check for a firm, tender bite.
• Skipping the rinse: cool the drained pasta under cold water to stop it cooking.
• Leaving the chickpeas wet: drain them well so their liquid does not dilute the dressing.
• Adding salt too early: taste after mixing, as the feta and olives bring saltiness.
• Serving immediately: allow the salad to rest for 30 minutes so the flavours can meld.

How to store

Keep leftovers in a covered container in the fridge for up to 3 days. Serve chilled or let the salad sit briefly at room temperature; toss before serving, and do not reheat.

Frequently asked questions