Mediterranean Orzo Salad

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  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 45 min
  • Yield: 6 to 8 servings
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1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 small clove garlic, minced

Kosher salt and freshly ground pepper

8 ounces orzo

1 cup canned chickpeas, drained and rinsed

1 cup red grape or cherry tomatoes, halved

1 cup yellow grape or cherry tomatoes, halved

1 cup pitted kalamata olives, halved

1 cup crumbled feta cheese, plus more for topping

2 tablespoons minced fresh parsley, plus more for topping

1/2 red onion, diced


  1. Make the dressing: Combine the olive oil, lemon juice, garlic and a pinch each of salt and pepper in a jar. Shake well.
  2. Make the salad: Bring a pot of water to a boil. Add the orzo and cook as the label directs. Drain and let cool.
  3. Combine the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and red onion in a large mixing bowl and pour the dressing over the top; stir to combine. Taste and add salt and pepper, if needed. Refrigerate at least 1 hour before serving. Top with more feta and parsley.
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