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Greek Orzo Salad

Ashley Manila
This Greek Orzo Salad Recipe bursts with flavor thanks to feta cheese, red onion, tomatoes, cucumber, and kalamata olives. We use chickpeas for our protein, feel free to use grilled chicken or shrimp instead! Topped with a zesty Greek salad dressing, this is the perfect summer pasta salad recipe. Just combine the ingredients in a large bowl, add the dressing, and toss!
5 from 7 votes
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Servings 8 servings

Ingredients
 

  • 1 pound orzo
  • 1 large english cucumber sliced in half lengthwise then cut into half moons
  • 2 cups cherry tomatoes cut in half
  • 1/2 cup kalamata olives pitted and sliced in half
  • 1 small red bell pepper seeds removed and diced
  • 1 small green pepper seeds removed and diced
  • 1 15.5 ounce can chickpeas drained, rinsed, and patted dry
  • 1 small red onion diced
  • 1 8 ounce container feta cheese crumbled

For the Red Wine Vinaigrette:

  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 3 tablespoons red wine vinegar
  • 1 and 1/2 Tablespoons Lemon Juice freshly squeezed
  • 1 teaspoon lemon zest finely grated
  • 1 and 1/2 teaspoons dijon mustard
  • 1 teaspoon fresh Oregano finely chopped (or 1/2 teaspoon dried)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt more to taste
  • 1/2 teaspoon ground black pepper more to taste
  • 2 Tablespoons Kalamata olives finely chopped

Instructions
 

  • Place a large pot of salted water over high heat and bring to a rolling boil. Add orzo and cook until al dente, 7 to 8 minutes. 
  • Drain pasta and rinse under cold water until cool. 
  • Place pasta in a large serving bowl and set aside.
  • In the meantime, prepare the vegetables and dressing.

For the Red Wine Vinaigrette:

  • In a small bowl combine the olive oil, garlic, vinegar, lemon juice, zest, mustard, oregano, sugar, salt, pepper, and olives. Whisk well until completely combined. Add dressing to orzo.
  • Add vegetables, olives, chickpeas, and feta to the orzo bowl and mix well to combine. Season with salt and pepper, if desired.
  • Serve at once, or chill until needed. Salad will keep, covered and stored in the fridge, for up to 5 days. Mix well before serving.
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