With its bold Mediterranean flavors, this orzo pasta salad is guaranteed to be a hit! Serve it as a light dinner or as a make-ahead side dish for a backyard get-together.
What is it about orzo that makes it so fantastic in a pasta salad? I think it comes down to orzo’s unique shape and size, which allows you to get the perfect pasta-to-mix-in ratio with every forkful. And this orzo salad is very much about those mix-ins, with roasted red peppers, crispy chickpeas, Kalamata olives, and feta to bring plenty of Greek-inspired flavor!
Why You’ll Love This Orzo Pasta Salad
- A medley of flavors and textures. In addition to those big and bold Mediterranean flavors, we have juicy cherry tomatoes, crisp cucumbers, lots of fresh herbs, and a bright lemon vinaigrette that brings it all together. This orzo pasta salad is fresh and flavorful! (You’ll also love my Greek chickpea salad if you enjoy this recipe.)
- Quick and easy to prepare. As with most pasta dishes, orzo salad is a cinch to put together. Once you cut the veggies, your work is almost done!
- Customizable. Feel free to add your favorite vegetables, swap out the feta for a dairy-free cheese, or toss in some grilled chicken or shrimp for a protein boost.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Roasted Chickpeas and Bell Pepper:
- Chickpeas – Drain and rinse these before getting started.
- Red bell pepper – Yellow or orange bell peppers can also be used, as they have a similar flavor.
- Olive oil
- Salt and ground black pepper
Dressing:
- Olive oil
- Lemons – Freshly squeezed lemon juice ensures the best flavor.
- Fresh herbs – Oregano and thyme bring that Mediterranean flavor to the table. You can use dried herbs if you need to; just reduce the amount by one-third.
- Salt and pepper
Salad:
- Dry orzo – You can use whole wheat if you’d like, or an alternative pasta like gluten-free or chickpea. If you make this swap, follow the package directions for cooking.
- Water
- English cucumber – Persian cucumbers also work; if you want to use a garden cucumber, scoop out the seeds.
- Red onion
- Kalamata olives
- Cherry tomatoes – Or grape tomatoes.
- Feta cheese – To make this Greek orzo pasta salad vegan, omit the feta or use your favorite plant-based version.
- Basil – Lots of fresh basil adds so much flavor to this salad. Don’t substitute dried here!
- Salt and pepper
How to Make Orzo Pasta Salad
- Season the chickpeas and red pepper. Toss them with olive oil, salt, and pepper and spread them onto a parchment-lined baking sheet.
- Roast. Place the pan in a 425ºF oven and roast for 15 minutes, stirring halfway through.
- Make the dressing. Whisk together all of the dressing ingredients in a small bowl or liquid measuring cup.
- Cook the orzo. Combine the orzo, water, and salt in a medium pot set over medium-high heat. Bring to a boil, then reduce the heat to low. Cover and cook for 15 minutes, or until all of the water is absorbed.
- Assemble. Transfer the orzo to a large mixing bowl with the rest of the ingredients. Pour in dressing and toss to coat. Season to taste.
Tips and Variations
- Dry the chickpeas well. It’s important to pat the chickpeas dry with a clean kitchen towel or paper towels before roasting them. This will help them get crispy in the oven.
- Store the chickpeas separately. If you’re making this orzo pasta salad in advance, store the roasted chickpeas in a separate container to maintain their texture.
- Swap the basil for arugula. Arugula adds a peppery bite to this orzo pasta salad.
- Add more veggies. Marinated artichoke hearts would be delicious in this salad, or switch things up and swap in roasted vegetables for the fresh veggies.
What to Serve With Orzo Pasta Salad
How to Store
Orzo pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving it to redistribute the dressing.
More Pasta Salad Recipes
For the roasted chickpeas and bell pepper
For the dressing
For the salad
- 1 ½ cups dry orzo
- 3 cups water
- ¼ teaspoon salt
- ½ English cucumber diced
- ½ red onion diced
- ½ cup halved, pitted Kalamata olives
- 1 ½ cups halved cherry tomatoes
- ½ cup crumbled feta cheese
- 1 cup fresh basil chopped
- Salt and pepper to taste
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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Toss the chickpeas and bell pepper with olive oil, salt, and pepper and spread them over the prepared baking sheet.
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Roast the chickpeas and bell peppers for 15 minutes, stirring halfway through.
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While the chickpeas and bell pepper are roasting, whisk together the olive oil, lemon juice, oregano, thyme, salt, and pepper.
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While the chickpeas and bell pepper are roasting, combine the orzo, water, and salt in a medium pot. Bring the water to a boil over medium-high heat. Reduce the heat to low, cover the pot, and cook for 15 minutes or until all of the water has absorbed into the pasta. Turn the heat off.
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In a large mixing bowl, combine the orzo, roasted chickpeas and bell pepper, cucumber, onion, kalamata olives, cherry tomatoes, feta, and basil. Pour the dressing over the salad and toss to coat all of the ingredients in the dressing.
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Taste the pasta salad and season with salt and pepper.
Orzo pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving it to redistribute the dressing.
Calories: 295kcal | Carbohydrates: 33g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 761mg | Potassium: 308mg | Fiber: 5g | Sugar: 3g | Vitamin A: 894IU | Vitamin C: 31mg | Calcium: 105mg | Iron: 2mg
