A cold orzo salad bursting with Mediterranean flavors makes for the perfect light meal or side dish. This dish combines tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, briny olives, and creamy feta cheese.
The addition of protein-rich chickpeas and a zesty lemon dressing brings everything together beautifully. Whether you’re preparing it for a picnic, potluck, or a quick lunch, this vibrant salad is sure to impress.
Why You’ll Love This Recipe
- Mediterranean-Inspired: A delicious combination of fresh ingredients and bold flavors.
- Easy to Prepare: Simple steps make this a great go-to meal.
- Nutritious & Satisfying: Packed with protein, fiber, and healthy fats.
- Great for Meal Prep: Stays fresh in the fridge for days.
Ingredients
To make this flavorful Mediterranean orzo salad, gather the following:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup Kalamata olives, sliced
- ½ cup feta cheese, crumbled
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Step-by-Step Instructions
Step 1: Cook the Orzo
Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8–10 minutes, until al dente. Drain the pasta, rinse it under cold water, and transfer it to a large mixing bowl.
Step 2: Prepare the Vegetables
While the orzo cools, dice the cucumber, halve the cherry tomatoes, slice the olives, and finely chop the red onion. Toss everything into the mixing bowl with the orzo.
Step 3: Add Chickpeas & Feta
Pour the drained chickpeas into the bowl and crumble the feta cheese on top. Mix everything gently to combine the ingredients evenly.
Step 4: Make the Dressing
In a small bowl or mason jar, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, black pepper, and red pepper flakes. Shake or whisk until fully emulsified.
Step 5: Toss Everything Together
Pour the dressing over the salad and toss well to ensure everything is evenly coated. Add fresh parsley and basil, then give it one final mix.
Step 6: Chill & Serve
Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve cold as a refreshing side dish or a light main course.
Tips for the Best Orzo Salad
- Don’t Overcook the Orzo: Al dente texture keeps the salad from becoming mushy.
- Use Fresh Herbs: Fresh parsley and basil add a bright flavor.
- Balance the Dressing: Adjust lemon juice and vinegar for your preferred level of tanginess.
- Let It Chill: Allowing the salad to sit in the fridge enhances the flavors.
Serving Suggestions
This Mediterranean orzo salad pairs well with:
- Grilled Chicken or Fish: Complements proteins beautifully.
- Hummus & Pita Bread: Serve with dips for a complete meal.
- Roasted Vegetables: A great combination with Mediterranean roasted eggplant or zucchini.
Variations
- Add Avocado: Brings a creamy texture.
- Include Roasted Red Peppers: Enhances the Mediterranean taste.
- Try Sun-Dried Tomatoes: Adds a sweet and tangy flavor.
- Make It Vegan: Skip the feta or replace it with a plant-based alternative.
Storage & Meal Prep
Store leftover salad in an airtight container in the refrigerator for up to 4 days. If making ahead, keep the dressing separate and mix it in just before serving to maintain the best texture.
Final Thoughts
This cold orzo salad is a Mediterranean favorite that’s easy to make and packed with refreshing flavors. With chickpeas, feta, olives, and a zesty lemon dressing, it’s the perfect dish for any occasion.
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