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Mediterranean Orzo Salad

  • Level: Easy
  • Total: 1 hr 35 min (includes cooling and chilling times)
  • Active: 10 min
  • Yield: 12 servings
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1/3 cup extra-virgin olive oil

1 lemon, juiced 

1 clove garlic, minced 

Kosher salt and freshly ground black pepper


12 ounces orzo pasta

One 15-ounce can chickpeas, drained. 

1 1/2 cups red grape or cherry tomatoes 

1 1/2 cups yellow grape or cherry tomatoes 

1 1/2 cups kalamata olives, halved 

1 1/2 cups crumbled feta cheese, plus more for topping

3 tablespoons minced fresh parsley, plus more for topping

1 red onion, diced

Kosher salt and freshly ground black pepper


  1. For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
  2. For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
  3. Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
  4. Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

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