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Overhead view of a black bowl filled with Greek Orzo Salad. A black fork lays to the left.
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Greek Orzo Salad Recipe

Delicious pasta salad that makes a wonderful side dish or main course.
Prep Time10 minutes
Cook Time20 minutes
Cooling Time10 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: Greek
Servings: 5 servings
Calories: 310kcal

Ingredients

Salad

  • 1 cup dry Orzo
  • 1 cup English cucumber slices
  • 1 cup cherry tomatoes (halved)
  • ½ cup cooked chickpeas (or canned, drained and rinsed)
  • ½ cup pitted Kalamata olives
  • ½ cup feta cheese crumbles
  • 2 tbsp. extra virgin olive oil
  • ½ tsp. garlic granules (or garlic powder)
  • ½ tsp. paprika

Dressing

  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. Dijon mustard
  • 2 tbsp. fresh dill
  • salt and pepper to taste

Instructions

  • Preheat the oven to 425℉ and bring a pot of water to boil. Gather and measure all your ingredients.
    1 cup dry Orzo, 1 cup English cucumber slices, 1 cup cherry tomatoes, ½ cup cooked chickpeas, ½ cup pitted Kalamata olives, ½ cup feta cheese crumbles, 2 tbsp. extra virgin olive oil, ½ tsp. garlic granules, ½ tsp. paprika, 2 tbsp. extra virgin olive oil, 2 tbsp. lemon juice, 1 tbsp. Dijon mustard, 2 tbsp. fresh dill, salt and pepper
    Greek Orzo Salad Recipe ingredients in individual bowls on a white marble surface.
  • Drain and rinse chickpeas and place them on a clean kitchen towel to dry. Put the dry chickpeas on a parchment-lined baking sheet. Drizzle 1 tbsp. of olive oil over them, season with garlic powder and paprika, and bake for 20 minutes. Then, allow them to cool. 
    ½ cup cooked chickpeas, 2 tbsp. extra virgin olive oil, ½ tsp. garlic granules, ½ tsp. paprika
    Chickpeas on paper towels.
  • Meanwhile, cook the orzo according to the package. Once done, drizzle a small amount of olive oil on the orzo and spread it out on a plate to cool. 
    2 tbsp. extra virgin olive oil
    Seasoned chickpeas on a platter and orzo cooling on another platter.
  • Slice the cucumber and cherry tomatoes. Once everything is cooled to room temperature, assemble the salad and drizzle the dressing.
    1 cup English cucumber slices, 1 cup cherry tomatoes, 2 tbsp. extra virgin olive oil, 2 tbsp. lemon juice, 1 tbsp. Dijon mustard, 2 tbsp. fresh dill
    Greek Orzo Salad ingredients in a large mixing bowl.
  • Toss and serve.
    Overhead view of a black bowl filled with Greek Orzo Salad.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 310kcal | Carbohydrates: 31g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 422mg | Potassium: 245mg | Fiber: 3g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 10mg | Calcium: 105mg | Iron: 1mg