This fresh, colorful orzo salad bursts with Mediterranean flavors—perfect for Sunday lunches and picnics!
Beyond weekend brunches, I also love a good lunch spread. There’s something about going to my local deli and picking an absurd amount of meats, cheeses, dips, grains, and crackers. I tend to go a little wild with it all, crafting custom sandwiches, salads, and mixing refreshing drinks. It’s such a perfect way to spend a lazy Sunday afternoon.
One of my favorite parts? The salads. And no, I’m not talking about the leafy green kind. I mean the hearty ones, packed with pasta and cheese. Sound indulgent? Not really! Take this orzo salad, for example. It’s loaded with veggies, and you can easily toss in even more if you like. The dressing is a simple, zesty mix of red wine vinegar, oregano, and Dijon mustard, giving it a Mediterranean flair that’s hard to resist. So if you’re after a new dish for your next lunch or picnic, this orzo salad is a clear winner.
This orzo salad is a real crowd-pleaser. It’s bright, refreshing, and wonderfully easy to make. Packed with crunchy cucumbers, sweet cherry tomatoes, briny green olives, and crumbly feta, this one checks all the boxes.
Is This Orzo salad Healthy?
As long as you’re cool with the carbs, orzo salad is a healthy choice. It offers fiber and protein from the chickpeas; vitamins, minerals, and antioxidants from the fresh vegetables; and heart-healthy fats from the olives and olive oil. Moreover, the salad is vegetarian and can be made vegan if you skip the feta or use a plant-based variety. For a gluten-free option, substitute the orzo with quinoa or gluten-free orzo, usually made from corn, rice, or cassava.
Why Feta?
Confession time—I used to hate feta, especially its strong smell. But after a while, I learned to appreciate feta’s briny, creamy flavor.
Originating in Greece, feta is a soft, brined cheese traditionally made from sheep milk, goat milk, or a mixture of both. There are some versions made with cow milk, which have a more subtle, less tangy flavor. For those on the fence, you really do need to give feta a chance, especially in this salad. Its flavor really elevates this salad, adding not only a zesty touch, but also a textural contrast to the crisp cucumbers and cherry tomatoes. If feta isn’t for you, feel free to replace it with soft goat cheese. Note that plant-based fetas also tend to have a milder flavor. The texture, however, is denser and less crumbly.
How to Make Ahead and Store
If stored in an airtight container, the salad will stay good for up to 4 days. Freezing is not an option, as it will ruin the texture of the vegetables and render the salad soggy.
Serving Suggestions
Orzo salad pairs well with grilled meats or seafood. It’s perfect for summer cookouts or potlucks. Serve it alongside dishes like Grilled Chicken Tenders, Lamb Meatballs, or Beef Kabobs. If you want to keep your meal vegetarian, it’s also a tasty addition to a Mediterranean-inspired spread with hummus, pita, and Tzatziki Sauce!
Recipe
Ingredients
The Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- Pinch of sea salt and fresh black pepper
The Salad:
- ½ cup dry orzo pasta
- 2 teaspoon olive oil
- 1 small cucumber sliced
- 1 cup cherry tomatoes halved
- ½ cup canned chickpeas drained and rinsed
- 1 red onion thinly sliced
- 1 tablespoon green olives pitted
- 1 ounces feta cheese crumbled
- Pinch of sea salt and fresh black pepper
- sprig fresh Italian basil
Instructions
- In a small bowl, whisk together the olive oil, vinegar, oregano, and mustard. Season with salt and pepper, then set aside.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions, or until al dente. Drain the orzo pasta, spread it over a baking sheet, drizzle it with olive oil and allow to cool.
- In a large bowl combine the cooked orzo, cucumbers, tomatoes, chickpeas, red onion, and olives. Drizzle the dressing over the salad, toss, and top with the crumbled feta cheese. Taste and add salt and pepper, if necessary. Garnish with Italian basil and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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