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Cold Mediterranean Orzo Pasta Salad with feta, chickpeas, and lemon vinaigrette
Easy Mediterranean Recipes

Mediterranean Orzo Pasta Salad Recipe

This vibrant, cold orzo pasta salad is bursting with Mediterranean flavors like Kalamata olives, fresh herbs, creamy feta, and a bright lemon vinaigrette. It's the perfect make-ahead dish, easily adaptable for a vegan diet and tastes even better the next day!
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Prep Time 15 minutes
Cook Time 8 minutes
30 minutes
Total Time 53 minutes
Servings: 8 8
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Italian
Calories: 350
Ingredients Method Video Notes

Ingredients
  

For the Orzo Salad:
  • 1 lb orzo pasta whole wheat preferred
  • 1 English cucumber diced
  • 2 cups cherry or grape tomatoes halved
  • 1 cup Kalamata olives pitted and halved
  • 1 15-oz can chickpeas, rinsed and drained (optional, highly recommended)
  • 1/2 red onion finely chopped
  • 1/2 cup crumbled feta cheese omit for vegan
  • 1/4 cup fresh parsley chopped
  • 2 Tbsp fresh dill chopped
For the Mediterranean Lemon Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Method
 

Cook and Chill Orzo:
  1. Cook the orzo according to package directions. Then drain immediately and rinse thoroughly with cold water to stop the cooking and prevent sticking. Lastly, set aside to cool completely.
Prepare Vinaigrette:
  1. In a small bowl, whisk together the lemon juice, garlic, oregano, Dijon, salt and pepper. Then slowly drizzle in the olive oil while whisking until emulsified.
Combine Salad:
  1. In a large bowl, combine the cooled orzo, cucumber, tomatoes, olives, chickpeas (if using), red onion, parsley and dill.
Dress and Chill:
  1. Pour about 2/3 of the lemon vinaigrette over the salad. After this, gently toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours, to allow the flavors to meld.
Serve:
  1. Just before serving, toss the salad with the remaining vinaigrette and gently fold in the crumbled feta cheese.

Notes

Make Ahead Tip: This salad is best made the night before. So, be sure to dress it in two stages as instructed above to keep it fresh and moist.
Vegan Adaptation: Simply omit the feta cheese and the vinaigrette is naturally vegan.