Recipes

Greek Orzo Salad

Get ready for a Mediterranean flavor explosion that will transport your taste buds straight to the Greek isles! This vibrant orzo salad combines tender pasta pearls with crisp veggies, briny olives, and creamy feta for a dish that’s both refreshing and satisfying. It’s the kind of recipe that makes you look like a culinary genius with barely any effort.

Greek Orzo Salad

What makes this Greek orzo salad truly special is the perfect balance of textures and flavors. The chewy orzo provides the perfect canvas for the zingy dressing, while the combination of fresh herbs adds an aromatic punch that elevates the whole dish. Trust me, this isn’t just another pasta salad – it’s a celebration in a bowl that works as a stunning side dish or a complete meal on its own.

Greek Orzo Salad

Ingredients

Greek Orzo Salad

For the salad:

  • 1½ cups dry orzo pasta
  • 2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
  • 2 cups halved cherry tomatoes
  • 1 cup cooked chickpeas, drained, and rinsed
  • 4 ounces feta cheese, cut into ¼-inch cubes
  • ⅓ cup thinly sliced red onion
  • ½ cup pitted Kalamata olives
  • 1 cup fresh basil and/or mint leaves
  • Freshly ground black pepper

For the dressing:

  • 1 recipe Greek Salad Dressing
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon oregano
  • ¼ teaspoon sea salt
Greek Orzo Salad

Steps

Greek Orzo Salad
  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions, or until slightly past al dente, about 8-10 minutes. The pasta should be tender but not mushy – test a piece to ensure it’s cooked through but still has a slight bite.
  2. Drain the orzo thoroughly in a fine-mesh sieve to prevent any small pieces from escaping. Immediately toss with 1-2 tablespoons of olive oil to prevent sticking – don’t skip this step or you’ll end up with a clumpy salad! Spread the orzo onto a baking sheet in an even layer to cool for about 15-20 minutes. The flat surface allows it to cool faster and more evenly than in a bowl.
  3. While the orzo cools, prepare the Greek Salad Dressing according to recipe. Once made, enhance it by whisking in the 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, ½ teaspoon oregano, and ¼ teaspoon sea salt. This extra acidity and seasoning balances perfectly with the pasta and vegetables.
  4. In a large bowl, combine the cooled orzo, cucumber slices, halved tomatoes, chickpeas, feta cubes, red onion slices, and olives. Using a large bowl gives you plenty of room to toss everything without ingredients spilling over the sides.
  5. Pour approximately ¾ of the dressing over the salad ingredients, add half the herbs, and season with ¼ teaspoon freshly ground black pepper. Gently toss until everything is evenly coated. Start with less dressing than you think you need – you can always add more, but you can’t take it away.
  6. Taste and adjust seasoning, adding more dressing if needed. The flavors should be bright and balanced – if it tastes flat, add a pinch more salt or a squeeze of lemon. Garnish with the remaining herbs just before serving to keep them vibrant and aromatic.
Greek Orzo Salad

Smart Swaps

  • Use quinoa instead of orzo (same amount) for a gluten-free, protein-packed alternative
  • Substitute goat cheese for feta if you prefer a tangier, creamier texture
  • Try roasted red peppers (about ½ cup chopped) instead of tomatoes for a smoky twist
  • Swap cannellini beans for chickpeas for a different texture while maintaining protein content

Make It Diabetes-Friendly

  • Replace regular orzo with whole wheat orzo (same amount) to reduce the glycemic impact by approximately 25%
  • Increase the ratio of vegetables to pasta – use only ¾ cup orzo but keep vegetable quantities the same, reducing carbs per serving by about 12g
  • Add ¼ cup chopped walnuts for healthy fats that slow carbohydrate absorption
  • Serve a smaller portion (about ¾ cup) alongside 4 ounces of grilled chicken or fish for protein that helps regulate blood sugar response

Pro Tips

  • Cook the orzo just past al dente – slightly softer pasta absorbs the dressing better in cold salads
  • Make this salad up to 24 hours ahead, but add the herbs and an extra drizzle of olive oil just before serving
  • For the perfect feta cubes, chill the cheese in the freezer for 10 minutes before cutting to prevent crumbling
  • Soak the red onion slices in ice water for 10 minutes before adding to the salad to mellow their sharpness while maintaining crispness

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