Greek Orzo Salad

This Straightforward Greek Orzo Salad is packed with fresh veggies, chickpeas, feta, briny olives and the most satisfying from-scratch lemon herb dressing. Reliable for meal prep, picnics, and summer cookouts!

If you are looking for the reliable summer pasta salad that feels fresh, colorful, and satisfying, this Greek Orzo Salad recipe checks all the boxes! Packed with tender whole wheat orzo, crisp cucumbers, juicy tomatoes, silky feta, hearty chickpeas, peppery arugula, and a bright from-scratch Greek vinaigrette, this salad is loaded with fresh Mediterranean flavors in every bite. Whe

Absolutely! In fact, it is even better after a few hours or the next day in the refrigerator because the flavors have time to develop.

What goes in

• 16 ounces dry whole wheat orzo (about 2 cups)
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup red onion, chopped
• 1/3 cup Kalamata olives, pitted and chopped
• 1 (15 ounces) can chickpeas, drained and rinsed
• 2 cups baby arugula
• 3/4 cup feta cheese, cut into cubes
• 1/4 cup fresh parsley, finely chopped
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How it comes together

1. Cook the orzo. Cook the orzo according to package directions until al dente. Drain and immediately rinse under cold water to stop the cooking process. Allow it to cool completely before assembling the salad.
2. Make the dressing. In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper. Whisk until smooth and emulsified.
3. Assemble the salad. In a large serving bowl, combine the cooked orzo and the rest of the salad ingredients. Pour the dressing over the salad and gently toss until everything is evenly coated.
4. Chill. Cover and refrigerate the salad for at least 30 minutes before serving. This gives the dressing time to soak into the pasta and vegetables while allowing all of the flavors to meld together.
5. Serve and enjoy. Give the salad one final toss and garnish with extra feta, parsley, fresh oregano, and a squeeze of lemon if desired.