Classic Greek Orzo Salad with Lemon Vinaigrette

Introduction & Inspiration

I absolutely adore a good pasta salad, especially during warmer months, and this Greek Orzo Salad is a constant favorite in my rotation! It’s a bright, colorful, and incredibly flavorful mix of tender orzo pasta, crisp cucumber, juicy tomatoes, bell peppers, briny Kalamata olives, hearty chickpeas, sharp red onion, and salty feta cheese, all tossed in a zesty homemade red wine vinaigrette with lemon and oregano.

My inspiration for this recipe comes from the classic flavors of a Greek salad, transformed into a more substantial dish with the addition of orzo pasta and chickpeas. I wanted a salad that was satisfying enough to be a light meal on its own, but also perfect as a side dish for picnics, potlucks, and barbecues.

This salad is wonderfully versatile and keeps well, making it great for meal prep. It’s packed with fresh ingredients and Mediterranean flavors that taste like sunshine in a bowl! It is a perfect vegetarian salad.

Nostalgic Appeal / Comfort Factor

Pasta salads are a nostalgic staple of American potlucks, picnics, and casual gatherings. They represent easy, crowd-pleasing comfort food perfect for sharing. Greek salad flavors – the combination of crisp veggies, salty feta, briny olives, and tangy vinaigrette – also hold a special appeal, often associated with fresh, healthy eating and Mediterranean sunshine.

This Greek Orzo Salad beautifully marries the comforting familiarity of pasta salad with the vibrant, beloved flavors of a Greek salad. It feels both classic and refreshingly modern, a satisfying blend of textures and tastes.

It’s the kind of dish that’s always welcome at a gathering, reliably delicious and enjoyed by almost everyone. A perfect dish to share with family and friends.

Homemade Focus

This recipe shines brightest when made with fresh, homemade components. While the orzo and chickpeas are simple pantry staples, the key homemade elements are the preparation of the fresh vegetables and, most importantly, the vibrant red wine vinaigrette.

Chopping fresh cucumbers, tomatoes, peppers, and onions ensures the best texture and flavor. Whipping up the vinaigrette from scratch with good quality olive oil, red wine vinegar, fresh lemon juice, garlic, zest, Dijon, and herbs takes just minutes but elevates the entire salad far beyond what a bottled dressing could achieve.

It’s about combining simple ingredients using straightforward techniques to create a fresh, flavorful, and satisfying salad that tastes distinctly homemade. The homemade dressing is delicious.

Flavor Goal

The primary flavor goal is a bright, tangy, savory, and fresh Mediterranean flavor profile with lots of textural contrast. The orzo pasta should be tender (al dente) and well-coated with the zesty vinaigrette.

The vegetables (cucumber, tomatoes, peppers, onion) should provide crispness, juiciness, and freshness. The Kalamata olives and feta cheese contribute essential salty and briny notes, while the chickpeas add a hearty, slightly nutty element.

The red wine vinaigrette ties everything together – it should be tangy from the vinegar and lemon, savory from the garlic and Dijon, herbaceous from the oregano (and chopped olives!), and slightly rounded by the olive oil and touch of sugar. The overall salad should taste vibrant, balanced, and full of distinct Greek-inspired flavors. A perfect balance between flavour and texture.

Ingredient Insights

• Orzo: Small, rice-shaped pasta. Cooks quickly and has a lovely texture in salads. Cooking it al dente and rinsing under cold water stops the cooking and prevents clumping.
• English Cucumber: Typically seedless with thin skin, perfect for slicing without peeling.
• Cherry Tomatoes: Sweet and juicy; halved for bite-sized pieces.
• Kalamata Olives: Distinctive, dark purple olives with a rich, fruity, briny flavor. Pitted and halved for easier eating.
• Bell Peppers (Red & Green): Add color, sweetness (red), and a slight bitterness (green), plus crunch.
• Chickpeas (Canned): Add plant-based protein and fiber, making the salad heartier. Rinse and drain well.
• Red Onion (Diced): Provides a sharp, pungent bite. Dicing small helps distribute the flavor. Soaking diced onion in cold water for 10 minutes can mellow its bite if preferred.
• Feta Cheese (Crumbled): Adds essential salty, tangy creaminess. Buy block feta (preferably Greek) and crumble it yourself for better flavor and texture.
• Red Wine Vinaigrette:
  • Olive Oil: Extra virgin recommended for best flavor.
  • Garlic (Minced): Fresh garlic is key.
  • Red Wine Vinegar: Provides the primary tangy base.
  • Fresh Lemon Juice & Zest: Adds brightness and enhances the Greek flavor profile.
  • Dijon Mustard: Helps emulsify the dressing and adds a sharp tang.
  • Fresh Oregano (or Dried): Essential Greek herb. Fresh is lovely, but dried works well too (use less).
  • Granulated Sugar: A small amount balances the acidity of the vinegar and lemon juice.
  • Salt & Black Pepper: To season the dressing.
  • Kalamata Olives (Finely Chopped): Adding some directly into the dressing intensifies the olive flavor throughout the salad.

Essential Equipment

• Large Pot: For boiling the orzo pasta.
• Colander: For draining and rinsing the pasta.
• Large Serving Bowl: For mixing and serving the salad.
• Small Bowl or Jar with Lid: For making and shaking/whisking the vinaigrette.
• Whisk or Fork: For combining the vinaigrette.
• Knife & Cutting Board: For chopping all the vegetables, olives, herbs, and crumbling feta.
• Measuring Cups & Spoons:
• Zester/Microplane (Optional): For lemon zest.

Ingredients

(Based on 1x column)

Salad:

• ▢ 1 pound orzo pasta (uncooked)
• ▢ 1 large English cucumber, sliced in half lengthwise then cut into half moons
• ▢ 2 cups cherry tomatoes, cut in half
• ▢ 1/2 cup Kalamata olives, pitted and sliced in half
• ▢ 1 small red bell pepper, seeds removed and diced
• ▢ 1 small green pepper, seeds removed and diced
• ▢ 1 (15.5 ounce) can chickpeas, drained, rinsed, and patted dry
• ▢ 1 small red onion, diced
• ▢ 1 (8 ounce) container feta cheese, crumbled (about 1.5 – 2 cups crumbled)

For the Red Wine Vinaigrette:

• ▢ 1/2 cup olive oil
• ▢ 2 cloves garlic, minced
• ▢ 3 tablespoons red wine vinegar
• ▢ 1 and 1/2 Tablespoons fresh lemon juice
• ▢ 1 teaspoon lemon zest, finely grated
• ▢ 1 and 1/2 teaspoons Dijon mustard
• ▢ 1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried)
• ▢ 1 teaspoon granulated sugar
• ▢ 1/2 teaspoon salt (more to taste)
• ▢ 1/2 teaspoon ground black pepper (more to taste)
• ▢ 2 Tablespoons Kalamata olives, finely chopped

Step-by-Step Instructions

1. Cook and Cool Orzo:

• Place a large pot of salted water over high heat and bring it to a rolling boil.
• Add the orzo pasta and cook according to package directions until al dente (typically 7-8 minutes, but check package). Be careful not to overcook.
• Drain the cooked pasta immediately in a colander. Rinse it thoroughly under cold running water until the pasta is completely cool. Drain very well. Rinsing stops the cooking and removes excess starch, preventing clumping.
• Place the cooled, well-drained pasta in a large serving bowl and set aside.

2. Prepare Vegetables and Feta:

• While the pasta cooks or cools, prepare the vegetables: slice the cucumber, halve the cherry tomatoes, dice the bell peppers, drain and rinse the chickpeas (pat them dry), and dice the red onion.
• Crumble the feta cheese if it’s in a block. Pit and slice the Kalamata olives for the salad (and finely chop 2 tablespoons for the dressing). Finely chop the fresh oregano if using. Zest the lemon.

3. Make the Red Wine Vinaigrette:

• In a small bowl or a jar with a tight-fitting lid, combine the olive oil, minced garlic, red wine vinegar, fresh lemon juice, lemon zest, Dijon mustard, chopped fresh oregano (or dried), granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the 2 tablespoons of finely chopped Kalamata olives.
• Whisk well (or seal jar and shake vigorously) until the dressing is completely combined and emulsified.

4. Dress the Orzo:

• Pour the prepared vinaigrette over the cooled orzo pasta in the large serving bowl. Toss well to ensure the orzo is evenly coated.

5. Add Remaining Ingredients:

• Add the prepared cucumber, cherry tomatoes, diced bell peppers, chickpeas, sliced Kalamata olives, diced red onion, and crumbled feta cheese to the bowl with the dressed orzo.
• Mix gently but thoroughly to combine all the ingredients evenly.

6. Season and Serve/Chill:

• Taste the salad and season with additional salt and pepper, if desired.
• You can serve the Greek Orzo Salad at once at room temperature, or cover and chill it in the refrigerator until needed. Chilling allows the flavors to meld further.
• If chilled, give the salad a good stir before serving as the dressing can settle. Salad will keep, covered and refrigerated, for up to 5 days (though veggies might soften slightly over time).

Troubleshooting

• Orzo Mushy: Overcooked. Cook only until al dente as package directs. Rinsing immediately with cold water stops the cooking process.
• Orzo Sticky/Clumpy: Didn’t rinse well enough with cold water after draining, or not enough dressing. Ensure thorough rinsing and draining. Toss well with dressing.
• Salad Dry: Not enough dressing, or orzo absorbed it all (especially if made far ahead). Make slightly extra dressing or reserve some to add just before serving.
• Salad Bland: Needs more salt, pepper, lemon juice, or vinegar in the dressing. Taste and adjust seasoning after tossing everything together. Ensure fresh herbs/garlic were used.
• Dressing Separated: Didn’t whisk/shake enough. Dijon mustard helps emulsify. Whisk or shake again just before adding to the orzo.

Tips and Variations

• Rinse Pasta Well: Cold water rinse is key for pasta salad to stop cooking and remove starch. Drain thoroughly.
• Fresh Herbs: Using fresh oregano makes a difference. Fresh chopped parsley or mint would also be delicious additions.
• Make Dressing Ahead: The vinaigrette can be made a day or two in advance and stored in the fridge. Whisk or shake well before using.
• Add Protein: Stir in shredded cooked chicken, canned tuna (drained), or cooked shrimp for a heartier main course salad.
• More Veggies: Add chopped artichoke hearts, sun-dried tomatoes (oil-packed, chopped), baby spinach (stir in just before serving), or roasted red peppers.
• Different Olives/Cheese: Use green olives instead of Kalamata, or try goat cheese instead of feta (add just before serving as it’s softer).
• Pasta Shape: Small pasta shapes like small shells, ditalini, or fusilli could substitute for orzo.

Serving and Pairing Suggestions

• Serve Chilled or Room Temperature: Perfect for picnics, potlucks, and barbecues.
• As a Side Dish: Excellent alongside grilled chicken, fish, lamb chops, or souvlaki.
• As a Light Lunch: A satisfying vegetarian meal on its own.
• With Pita Bread: Serve with warm pita bread or pita chips.

Nutritional Information

(Note: Estimated, per serving, assuming 6-8 servings. Variable based on olive oil, feta amount, pasta type.)

• Calories: 350-450
• Fat: 18-25g
• Saturated Fat: 4-7g
• Cholesterol: 10-20mg
• Sodium: 600-900mg+ (Depends heavily on olives, feta, added salt)
• Total Carbohydrates: 40-50g
• Dietary Fiber: 4-6g
• Sugars: 5-8g
• Protein: 8-12g

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Recipe Summary and Q&A

Summary: This Greek Orzo Salad combines cooked and cooled orzo pasta with fresh cucumbers, cherry tomatoes, bell peppers, chickpeas, red onion, Kalamata olives, and crumbled feta cheese. It’s tossed with a homemade red wine vinaigrette flavored with garlic, lemon, Dijon, oregano, and chopped olives. The process involves cooking and cooling pasta, prepping vegetables and cheese, making the vinaigrette, and tossing everything together.

Q&A:

• Q: Why rinse the pasta with cold water?
  • A: For pasta salads, rinsing with cold water serves two purposes: it immediately stops the cooking process, preventing mushy pasta, and it washes away excess surface starch, which helps keep the pasta from clumping together as it cools and sits in the dressing.
• Q: Can I make this salad the day before?
  • A: Yes, this salad holds up very well and the flavors often meld nicely overnight. Store it covered in the refrigerator. You might want to give it a good stir and perhaps add a tiny splash more dressing or olive oil before serving if it seems dry. Keep garnishes like fresh herbs separate until serving.
• Q: What kind of feta cheese is best?
  • A: Authentic Greek feta made from sheep’s milk (or a sheep/goat blend) packed in brine generally has the best tangy flavor and creamy-yet-crumbly texture. Avoid pre-crumbled feta if possible, as it’s often drier.
• Q: Can I use dried herbs instead of fresh oregano?
  • A: Yes, the recipe allows for substituting 1/2 teaspoon of dried oregano for the 1 teaspoon of fresh chopped oregano. Dried herbs are more potent, so you use less.