Loading Video...

Mediterranean Orzo Salad

  • Level: Easy
  • Total: 1 hr 35 min (includes cooling and chilling times)
  • Active: 10 min
  • Yield: 12 servings
Save Recipe

Ingredients

Dressing:

1/3 cup extra-virgin olive oil

1 lemon, juiced 

1 clove garlic, minced 

Kosher salt and freshly ground black pepper

Salad:

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

Directions

  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!

Orzo Salad

Mediterranean Orzo Salad

Mediterranean Shrimp and Orzo Salad

Mediterranean Chicken Orzo

Orzo Salad

Orzo Salad

Orzo Salad

Mediterranean Salad