Looking for a vibrant, flavorful, and incredibly easy dish to enjoy this summer? This Mediterranean-inspired Orzo Salad is exactly what you need. It’s perfect for picnics, potlucks, or a refreshing lunch — a true crowd-pleaser that’s packed with vegetables and bursting with flavor.
The secret to this salad’s deliciousness lies in tossing the hot orzo with the dressing and other ingredients, allowing everything to marinate and soak up those wonderful flavors as it cools. It’s a simple trick that makes all the difference.
Substitutions: Not a fan of olives? No problem! Try adding diced roasted red peppers or marinated artichokes for a similar briny kick.
This recipe also doubles easily, making it fantastic for larger gatherings, and the leftovers keep well, making meal prep a breeze.
INGREDIENTS:
- 1½ cups orzo
- Salt (for pasta water)
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- ¼ cup finely chopped red onion
- 1 medium garlic clove, grated or minced
- 1 teaspoon dried oregano
- Black pepper
- 1 pint cherry or grape tomatoes, halved
- 1 (15-ounce) can chickpeas, rinsed
- ½ cup pitted Kalamata olives
- 6 ounces feta, crumbled or diced ½-inch (about 1½ cups)
- ½ English cucumber, diced ½-inch (about 1½ cups)
- ⅓ cup chopped fresh parsley, dill, mint or basil (or a combination!)
DIRECTIONS:
- Cook the orzo: Bring a pot of generously salted water to a rolling boil. Add the orzo and cook, stirring occasionally, until it’s tender. Drain the orzo and transfer it to a large serving bowl.
- Whisk up the dressing: While your orzo is cooking, prepare the vibrant dressing. In a medium bowl, combine the olive oil, red wine vinegar, finely chopped red onion, grated or minced garlic, dried oregano, ¾ teaspoon of salt, and ½ teaspoon of black pepper. Whisk everything vigorously until you have a smooth, well-combined dressing.
- Combine and chill: Pour about half of your delicious dressing over the hot orzo. Now, add the halved tomatoes, rinsed chickpeas, and Kalamata olives. Toss everything together thoroughly to ensure all the ingredients are coated. Set the bowl aside and let the salad cool down to room temperature, which should take about 20 minutes.
- Final prep for serving: Once cooled, add the crumbled feta, diced cucumbers, and your fresh herbs (parsley, dill, or mint – or a mix!). Pour in the remaining dressing. Give it one final good toss, taste for seasoning, and add more salt or pepper if needed.