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A large ovular bowl is filled with fresh orzo salad.
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5 from 1 vote

Mediterranean Orzo Salad Recipe

Fresh, light and zesty, Mediterranean Orzo Salad is a simple pasta salad recipe made with all the flavor of the mediterranean. Perfect side dish for everything!
Prep Time15 minutes
Cook Time9 minutes
Chill Time30 minutes
Total Time54 minutes
Course: Salad, Side Dish
Cuisine: American, Greek
Servings: 12
Author: Kellie
Cost: $10

Equipment

  • stockpot

Ingredients

  • 1 pound Orzo Pasta
  • 1 15 ounce can Chickpeas rinsed and drained well
  • 1 English Cucumber Chopped
  • 2 cups grape tomatoes sliced in half
  • 1/2 cup diced red onion
  • 1/2 cup sliced manzanilla olives
  • 1/2 cup sliced black olives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint optional

Greek Salad Dressing

  • 1/4 cup pitted kalamata olives
  • 2 ounces feta cheese
  • 1 clove garlic
  • 1/2 cup red wine vinegar
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped oregano
  • 1 lemon juice and zest
  • 3/4 cup extra virgin olive oil
  • kosher salt and fresh ground pepper

Instructions

  • Cook the pasta according to package directions until tender, but not mushy. Drain and cool to room temperature before mixing with the vegetables.
  • While the pasta cooks, make the dressing by adding the olives, cheese and garlic to the bowl of a food processor or blender. Pulse until a thick paste forms.
  • Transfer the olive mixture to a bowl and whisk in the vinegar, basil oregano, lemon zest and juice. Continue whisking while slowly streaming in the olive oil until thoroughly combined. Cover and set aside.
  • Transfer the pasta to a large mixing bowl and add the chickpeas, cucumber, tomatoes, red onion, manzanilla olive, black olive, parsley and mint, if using. Toss to combine.
  • Pour the dressing over the salad and stir to coat.
  • Cover and chill for 30 minutes before serving.
  • Right before serving, stir the salad to redistribute any dressing that may have settled at the bottom of the bowl.

Notes

Orzo Salad can be made up to 2 days in advance and stored in an airtight container in the refrigerator until ready to serve.
For the best texture, enjoy leftovers within 2–3 days.
Stir before serving to redistribute the dressing. If the salad seems dry after chilling, add a splash of Greek dressing or olive oil and toss again.

Nutrition

Calories: 343kcal | Carbohydrates: 38g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 385mg | Potassium: 285mg | Fiber: 4g | Sugar: 3g | Vitamin A: 473IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 2mg