Greek Orzo Pasta Salad

This Greek Orzo Pasta is ready in under an hour and is packed with flavor from juicy tomatoes, briny olives, and fresh herbs.

You will love the smoky chickpeas, crisp cucumber, wispy thin red onions, and lemony goodness in this recipe. Brought together with a simple, classic vinaigrette, it’s the most delicious summer salad or side.

It’s also great for meal prep and on-the-go packed lunches. Whip it up at your next cookout or backyard dinner

For more fresh, warm-weather salad ideas, try this Thai Chicken Salad, my Keto Cucumber Salad or this Watermelon, Feta and Cucumber Salad.

Ingredients

Orzo is a small, rice-shaped pasta that’s traditionally made from semolina flour, a type of durum wheat. Despite what it looks like, orzo is a pasta, not a grain, and cooks quickly.

It’s perfect for soups, salads, and creamy side dishes. Its tender yet slightly chewy texture absorbs flavors beautifully. Orzo is not gluten free. This salad can be gluten free if the orzo is substituted for a small gluten free pasta.

You’ll see in the recipe that I’ve mentioned two types of olives. Kalamata olives are dark purple, almond-shaped Greek olives with a bold, briny flavor and meaty texture. Castelvetrano olives are bright green Sicilian olives with a milder, more buttery taste and crisp bite.

Note that block feta is more moist than the pre-crumbled version.

• Dry orzo pasta
• Red onion
• Lemon
• Tomatoes
• Cucumber
• Kalalmata olives & Castelvitrano olives
• Mint leaves
• Flat-leaf parsley
• Olive oil
• Chickpeas
• Paprika
• Salt
• Pepper
• Red wine vinegar
• Garlic paste
• Dijon Mustard
• Oregano
• Dill
• Feta Cheese

See recipe card for quantities.

Instructions

This is my simple method this delicious Greek Orzo Pasta:

1. Step 1: Make the dressing by adding the ingredients to a jar with a lid. Shake them until combined and then keep the Greek Orzo Pasta dressing to one side.

2. Step 2: Prepare the chickpeas by drizzling them with olive oil, seasoning them with paprika, salt and pepper, and baking them on a prepared baking sheet.

3. Step 3: Marinate the onions by adding them to a bowl with salt, lemon juice, and zest. Set aside for at least 5 minutes.

4. Step 4: Cook the orzo in salted boiling water for 8-10 minutes or as per the package instructions.

5. Step 5: Assemble the salad by combining all the salad elements in a bowl and then pouring the dressing over them. Crumble over some feta cheese and serve.

Hint: Use one of these Mason jars to keep your salad dressing in. You can also make it straight in this jar and shake it up!

Substitutions

You can substitute some of the ingredients in my Greek Orzo Pasta if you need to:

• Orzo pasta: If you don’t have orzo, use couscous, quinoa or farro instead. You can also use a gluten free orzo.
• Red onion: Swap out the red onion for shallots, green onions or even pickled onions if you like.
• Grape tomatoes: Swap with cherry tomatoes or sundried.
• Dijon mustard: You can use regular yellow or American mustard if you like. Whole grain mustard is delicious too.

Variations

I love a good variation of this Greek Orzo Pasta. Here are a few that work well:

• Add a protein: Mix in some grilled or pan-fried shrimp (room temperature) or grilled chicken.
• Make a vegan version: You’ll need to use a plant based feta cheese for a vegan version.
• Add a layer of greens: Some fresh arugula, watercress or baby spinach.
• Make it hot and spicy: Add some red pepper flakes or diced chili.

Equipment

You’ll need a large pot to cook the orzo in and a large mixing bowl to combine the Greek Orzo Pasta in. I also use a roasting tray for the chickpeas and Mason jars for the dressing.

Storage

Store leftover Greek orzo in an airtight container in the refrigerator for up to 3 days. If the pasta dries out slightly, refresh it with a splash of olive oil or lemon juice before serving.

This dish is great served cold or at room temperature, making it ideal for quick lunches or picnics.

I don’t recommend freezing this recipe.

FAQ

Looking for other recipes like this? Try these:

Greek Orzo Pasta Salad

This Greek Orzo Pasta is ready in under an hour and is packed with flavor from juicy tomatoes, briny olives, and fresh herbs.

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Course: Salad

Cuisine: American

Diet: Gluten Free

Keyword: greek orzo pasta salad

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 339kcal

Ingredients

• 1.5 cups dry orzo pasta
• ½ red onion sliced thinly
• 1 juice lemon
• 1 zest lemon cut in half
• 2 cups grape tomatoes sliced in half
• 1 English cucumber large
• 1.5 cups Kalalmata olives and Castelvitrano olives mix
• 1 tablespoon fresh mint leaves chopped
• ⅓ cup fresh flat-leaf parsley chopped

Roasted Chickpeas

• 1-2 tablespoon olive oil
• 1 can chickpeas (15oz) drained and rinsed
• 1 teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon pepper

Dressing

• ¾ cup olive oil
• ½ cup red wine vinegar
• 1 teaspoon garlic paste
• 1 tablespoon lemon juice
• 1 zest lemon
• 1 teaspoon Dijon Mustar
• ½ tablespoon fresh oregano chopped
• 1 tablespoon fresh dill chopped
• ½ teaspoon sea salt

Garnish

• ½ block feta cheese crumbled

Instructions

• Preheat the oven to 350º.

• Make the dressing. Add all the dressing ingredients to a jar or container with a lid. Shake well to combine. Set aside.

• Crisp the chickpeas. Prepare a baking sheet with parchment paper. Spread out the drained chickpeas and drizzle with olive oil. Then sprinkle with smoked paprika, salt, and pepper. Mix everything is covered. Cook at 350º for 20 minutes or until the chickpeas have become slightly crispy.

• Prepare the onions. In a small mixing bowl add the sliced red onion along with a sprinkle of salt, and the juice and zest of one lemon. Let this sit for at least 5 minutes to mellow the onions.

• Cook the orzo. Boil water in a medium-sized pot. Add about a tablespoon of salt to the water. Once the water comes to a boil, cook the orzo for 8-10 minutes (or as the package indicates).

• Assemble the salad. In a large bowl, add all of your salad components. Drizzle with your dressing and mix well until everything is coated. Crumble some feta cheese on top just before serving. Enjoy!

Nutrition

Calories: 339kcal | Carbohydrates: 6g | Protein: 4g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 17mg | Sodium: 523mg | Potassium: 265mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1033IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 1mg