In this Greek orzo salad recipe, orzo pasta, tomatoes, chickpeas, veggies and fresh herbs are tossed in a delicious homemade dressing for healthy, flavorful side dish. Mediterranean orzo salad is a great dish for a pot luck or barbecue!
Cook orzo in salted water according to package instructions.
When orzo is finished cooking, drain and do not rinse.
In a small bowl, whisk together dressing ingredients
Put cooked orzo in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
Once the orzo has cooled, add cucumber, onion, tomatoes, chickpeas, fresh dill, olives, feta cheese (save 1-2 TBS for the top), salt, pepper and the rest of the dressing. Stir to combine.
Chill for at least 1 hour.
Garnish with extra feta, fresh dill, olives, etc. and serve cold.
Video
Notes
Recipe substitutions
Orzo. I have used whole wheat orzo with great results.
Red Onion. any onion variety works well in this recipe. I'd suggest a sweet white or yellow onion in place of the red if desired.
Cherry Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
Chickpeas. You can use a different bean, if you'd like, or omit the chickpeas. Chickpeas are definitely my favorite choice. You can even roast them and use this crispy roasted chickpea recipe.
Fresh Dill. Freeze-dried dill works well too.
Kalamata Olives. You can substitute your favorite olive variety, but kalamatas give the most authentic Greek flavor.
Feta Cheese. Goat cheese, parmesan cheese, etc. are good substitutes for feta.
Olive oil. Avocado oil is a great substitute if you don't have olive oil.
Red wine vinegar. white wine vinegar and balsamic vinegar are great substitutes.
Dijon mustard. Any mustard variety can be used in place of Dijon.
Dried oregano. fresh oregano or your favorite Greek spice blend both work well in this recipe.
StoreStore leftovers in an airtight container in the refrigerator for up to 5 days. I don't recommend freezing this recipe.