Why You’ll Love This Recipe

I find this Orzo Salad to be a vibrant and satisfying dish that brings together the best of Mediterranean flavors. The combination of tender orzo pasta, crisp vegetables, briny olives, and creamy feta cheese creates a refreshing and hearty salad. It’s versatile enough to serve as a side dish or a light main course, making it perfect for potlucks, barbecues, or a quick weeknight meal.

Orzo Salad – A Mediterranean-Inspired Delight

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups uncooked orzo
1 tablespoon avocado oil (or olive oil)
3 chicken bouillon cubes (or 1½–2 tablespoons kosher salt)
1 (16 oz) can chickpeas, drained and rinsed
1 (12 oz) jar roasted red peppers, drained and sliced
1 (12 oz) jar artichoke hearts, drained and sliced
¾ English cucumber, diced (about 2 cups)
1 pint cherry tomatoes, sliced (about 2 cups)
⅓ cup red onion, finely diced
½ cup pitted kalamata olives, or black olives
¾ cup feta cheese, crumbled
¼ cup parsley, roughly chopped
1 tablespoon fresh lemon juice
1 cup Greek salad dressing (homemade or store-bought)

Directions

Cook the Orzo: Bring a large pot of water to a boil. Add the chicken bouillon cubes (or kosher salt) and the uncooked orzo. Boil the orzo for 30 seconds less than al dente according to package instructions. Drain and spread it out on a tray or parchment paper. Drizzle with 1–2 tablespoons of oil to prevent sticking and let it cool.
Prepare the Vegetables: While the orzo is cooling, prepare the remaining salad ingredients: dice the cucumber, slice the cherry tomatoes, finely dice the red onion, and chop the parsley.
Combine the Salad: In a large bowl, combine the cooled orzo with the chickpeas, roasted red peppers, artichoke hearts, cucumber, tomatoes, red onion, olives, feta cheese, and parsley.
Dress the Salad: Add the fresh lemon juice and Greek salad dressing to the bowl. Toss everything together until well combined.
Chill and Serve: If possible, cover and refrigerate the salad for 1–2 hours prior to serving to allow the flavors to meld. Before serving, give it a final toss and adjust seasoning if necessary.

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

Add Protein: For a more substantial meal, I can add grilled chicken, shrimp, or chickpeas to the salad.
Spicy Kick: Incorporating diced jalapeños or a sprinkle of red pepper flakes can add a spicy element.
Dressing Alternatives: If I prefer, I can substitute the Greek dressing with Italian dressing for a different flavor profile.
Vegetable Substitutions: I can replace artichoke hearts with baby spinach or add roasted zucchini for added texture and flavor.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: This salad is best served chilled or at room temperature. If I prefer it slightly warmer, I can let it sit out for a bit before serving.

FAQs

Can I use a different type of pasta?

Yes, I can use other short pasta shapes like rotini or penne if orzo isn’t available.

How can I make this salad vegan?

To make it vegan, I can omit the feta cheese or substitute it with a plant-based cheese alternative.

Can I prepare this salad ahead of time?

Absolutely! I often prepare this salad up to 8–12 hours in advance. Just keep in mind that the pasta will absorb some of the dressing during storage, so I may need to add a bit more dressing before serving.

Is this salad gluten-free?

Orzo is made from wheat, so this salad is not gluten-free. However, I can use gluten-free pasta as a substitute to make it gluten-free.

Can I freeze this salad?

It’s not recommended to freeze this salad, as the texture of the vegetables and pasta may change upon thawing.

Conclusion

I find this Orzo Salad to be a delightful and refreshing dish that combines the flavors of the Mediterranean in a simple and satisfying way. It’s perfect for gatherings, meal prep, or a light meal on its own. The combination of fresh ingredients and tangy dressing makes each bite enjoyable, and it’s a recipe I love to return to time and time again.