Greek Orzo Pasta Salad

Ingredients

• 1 can, drainedchickpeas
• 1 tablespoon (15 ml)olive oil
• 1/2 teaspoon (2.5 ml)cumin
• 1/2 teaspoon (2.5 ml)smoked paprika
• to tastesalt
• 1/2 cup (120 ml)olive oil
• 2 cloves, mincedgarlic
• 3 tablespoons (45 ml)red wine vinegar
• zest of 1/2 lemonlemon
• 1 tablespoon (15 ml)lemon juice
• 1/2 teaspoon (2.5 ml)Dijon mustard
• 2 teaspoons (10 ml), chopped; or 1 teaspoon (5 ml) driedoregano
• 1 teaspoon (5 ml), fresh and chopped; or 1/2 teaspoon (2.5 ml) drieddill
• to tastesalt and pepper
• 1/2 cup (about 75 g), choppedred onion
• 1 tablespoon (15 ml)red wine vinegar
• 1 1/2 cups (about 300 g)orzo pasta
• 1 tablespoon (15 ml)olive oil
• 2 cloves, mincedgarlic
• 3 cups (720 ml)chicken broth
• zest of 1 lemonlemon
• juice of 1/2 lemonlemon
• to tastesalt and pepper
• 1 cup (about 30 g), roughly choppedspinach
• 1 cup (about 150 g), cubedfeta
• 10 oz (283 g), halvedgrape tomatoes
• 1 cup (about 160 g), choppedsun-dried tomatoes
• 1, choppedEnglish cucumber
• 1 cup (about 135 g)black olives or Kalamata olives
• 1 cup (about 150 g), cubedCalabrese salami
• 1/4 cup (about 25 g), gratedParmesan
• 2 tablespoons (about 8 g), freshparsley

Instructions

1. 1

   Heat the oven

   Preheat the oven to 425°F (220°C).

2. 2

   Dry the chickpeas

   Put the chickpeas between two paper towels and rub them dry.

3. 3

   Season the chickpeas

   Spread the chickpeas on a small baking sheet. Add a little olive oil, salt, smoked paprika and cumin, then toss to coat.

4. 4

   Bake the chickpeas

   Bake for 15–20 minutes, then set aside to cool.

5. 5

   Mix the dressing

   Combine the dressing ingredients in a small jar and set it aside.

6. 6

   Soak the onion

   Put the red onion in a bowl with the vinegar and leave it to stand. This mellows the onion and adds flavour.

7. 7

   Toast the orzo

   Warm the olive oil in a skillet over medium heat, add the orzo and cook, stirring occasionally, until lightly toasted, about 30–60 seconds.

8. 8

   Add the garlic

   Stir the minced garlic into the orzo.

9. 9

   Add the broth

   Pour in the broth a little at a time, then add the lemon juice and zest.

10. 10

    Simmer the pasta

    Bring to the boil, cover the skillet and reduce the heat to a simmer. Cook for 8–10 minutes, or until the pasta is tender and has absorbed most of the liquid.

11. 11

    Rinse the onion

    Rinse the onion in cold water and drain it well.

12. 12

    Combine the salad

    Add the chopped vegetables, herbs, chickpeas, cheeses, meat and dressing to the pasta.

13. 13

    Toss and rest

    Toss everything until evenly coated and leave it to rest for 10 minutes. Stir once more before serving.

What is Greek orzo salad?

Orzo is a small, rice-shaped pasta used in dishes across the Mediterranean. This salad brings together familiar Greek-inspired flavours such as feta, olives, oregano, lemon and cucumber.

Here, the orzo is toasted and simmered in chicken broth, while spiced roasted chickpeas add a crisp contrast. Salami and sun-dried tomatoes make this version especially substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 463 calories, 14g protein, 36g carbs, 30g fat.

The orzo and chickpeas provide most of the carbohydrates, while olive oil, feta, olives and salami contribute much of the fat. Feta, salami and chickpeas also contribute protein; pair a serving with extra fresh vegetables if you want a lighter-feeling plate.

Why toast the orzo?

Toasting the dry pasta briefly in olive oil gives it a lightly savoury edge before it simmers. Keep stirring and stop after 30–60 seconds, once the orzo is lightly toasted rather than browned.

Cook the pasta gently

Add the broth a little at a time, then bring the pan to the boil before covering it and lowering the heat. The covered simmer lets the orzo cook while taking up most of the liquid.

Check it at the 8-minute mark. The pasta should be tender, with most of the broth absorbed; avoid cooking it until mushy.

Get crisp chickpeas

Drying the chickpeas thoroughly helps them roast rather than steam. Rub them between paper towels, then toss with oil, cumin, smoked paprika and salt so the seasoning coats them evenly.

Let them cool before mixing them into the salad. They will soften somewhat once dressed, so add them close to serving if you want to preserve more crunch.

Balance the flavours

Quick-pickled onion: soaking the chopped onion in red wine vinegar takes the edge off its sharpness. Rinse and drain it well before adding it to the salad.

Lemon and herbs: zest, juice, oregano and dill brighten the rich combination of olive oil, feta and salami. Toss the dressing through while the pasta is warm enough to take on its flavour, but not piping hot.

Texture and serving

The finished salad should have tender orzo, juicy tomatoes and cucumber, and distinct pieces of feta and salami. A 10-minute rest gives the dressing time to settle into the pasta; stir again before serving.

Serve it on its own or alongside grilled chicken, fish or vegetables. If making it ahead, keep some chickpeas aside to add at the end for extra crunch.

Recipe notes & tips

• Dry the chickpeas carefully before roasting so they brown instead of steaming.
• Use a small skillet for the orzo and stir it frequently as it toasts.
• Add the broth gradually and keep the pan covered during the simmer.
• Drain the onion thoroughly after rinsing so it does not water down the salad.
• Cool the chickpeas before tossing them with the other ingredients.
• Stir the salad again after its 10-minute rest to redistribute the dressing.

Variations

• Use Kalamata olives: swap them for the black olives for a brinier flavour.
• Make it vegetarian: use vegetable broth and leave out the Calabrese salami.
• Add more greens: fold in extra spinach just before serving.
• Change the herbs: use additional oregano or dill to suit your preference.
• Use dried herbs: follow the listed smaller quantities if fresh oregano or dill is unavailable.

Common mistakes to avoid

• Damp chickpeas: they can turn soft rather than crisp; rub them thoroughly dry before roasting.
• Over-toasting the orzo: it may taste scorched; stir it and stop after 30–60 seconds.
• Cooking the pasta uncovered: too much liquid can evaporate; cover the skillet once it reaches a boil.
• Skipping the onion rinse: the salad may taste too sharp; rinse and drain the soaked onion well.
• Adding chickpeas while hot: trapped steam can soften them; let them cool before mixing.
• Serving without resting: the flavours may seem separate; leave the tossed salad for 10 minutes, then stir again.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. The chickpeas will lose some crispness; serve the salad chilled or bring it towards room temperature, and refresh with a little lemon juice if needed.

Frequently asked questions