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Greek-Inspired Orzo Pasta Salad with Feta, Olives, and Cherry Tomatoes Recipe

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3.9 from 13 reviews

This Greek-inspired orzo pasta salad is a vibrant and fresh Mediterranean dish packed with whole wheat orzo, crisp cucumbers, juicy tomatoes, sweet bell peppers, protein-rich chickpeas, tangy feta cheese, briny Kalamata olives, and fragrant fresh basil. Tossed in a zesty olive oil and red wine vinegar dressing with garlic, Dijon mustard, oregano, and pepper, it makes a perfect light lunch or side dish that’s easy to prepare and bursting with flavor.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

For the Salad:

  • 8 ounces dry whole wheat orzo (about 1 1/2 cups)
  • 1 English cucumber, seeded, quartered lengthwise, and cut into 1/4-inch pieces
  • 1 pint grape or cherry tomatoes, halved
  • 1 orange or yellow bell pepper, cored and diced
  • 1 (14-ounce) can reduced sodium chickpeas, rinsed and drained
  • 8 ounces feta cheese, crumbled (about 1 1/2 cups)
  • 2/3 cup pitted Kalamata olives, whole
  • 1 cup chopped fresh basil

For the Dressing:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar, plus a few splashes to taste
  • 1 small garlic clove, grated or finely minced
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper

Instructions

  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the orzo and transfer it to a large mixing bowl while still warm.
  2. Make the Dressing: In a small bowl or liquid measuring cup with a spout, whisk together the extra-virgin olive oil, red wine vinegar, grated garlic, Dijon mustard, kosher salt, dried oregano, and ground black pepper until well combined.
  3. Toss Orzo with Dressing: While the orzo is still warm, pour about half of the dressing over it and stir well to coat. This step helps the orzo absorb the flavors and prevents it from sticking together.
  4. Add Salad Ingredients: To the orzo bowl, add the cucumber, halved tomatoes, diced bell pepper, chickpeas, crumbled feta cheese, Kalamata olives, and chopped fresh basil.
  5. Combine and Season: Toss all ingredients gently to combine. Add more dressing as needed to moisten all components evenly. Taste the salad and adjust seasoning with additional salt, pepper, or a splash more vinegar for extra zing.
  6. Chill and Serve: Refrigerate the orzo salad until ready to serve, allowing flavors to meld for at least 30 minutes. Just before serving, toss again with a little more dressing if needed for freshness and coating.

Notes

  • TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving and add more dressing if the salad seems dry.
  • You can prepare the salad a few hours ahead but add the fresh basil just before serving to maintain its bright flavor.
  • For a vegan option, omit feta cheese or substitute with a plant-based cheese alternative.
  • This salad can be served chilled or at room temperature.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Mediterranean, Greek
  • Diet: Vegetarian

Find it online: https://recipeteach.com/greek-inspired-orzo-pasta-salad-with-feta-olives-and-cherry-tomatoes-recipe/