Go Back
–+ servings
A bowl of orzo and vegetables sprinkled with feta cheese.

Greek Orzo Salad

Orzo pasta tossed with fresh vegetables and a zesty dressing.
No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 servings
Author: Hezzi-D

Equipment

Ingredients

For the Salad:

  • 8 ounces orzo pasta cooked and drained
  • 1/2 small cucumber diced
  • 1 cup grape tomatoes halved
  • 1 cup chickpeas
  • 1/2 red onion diced
  • 2 Tablespoons dried dill
  • 1/2 cup Kalamata olives sliced

For the Dressing:

  • 2 Tablespoons lemon juice
  • 3 Tablespoons red wine vinegar
  • 2 Tablespoons olive oil
  • 2 Tablespoons water
  • 2 teaspoons dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • salt and pepper

Instructions

  • Cook the orzo two minutes less than it says on the box. Drain and rinse in cold water. Place in a large bowl.
  • Add the cucumber, tomatoes, chickpeas, red onion, dill, and olives and toss to combine.
  • In a small bowl whisk together the lemon juice, vinegar, olive oil, water, dijon mustard, garlic powder, oregano, salt, and pepper.
  • Pour over top of the orzo salad and mix to combine.
  • Service with feta sprinkled on top if desired.

Notes

Recipe adapted from Kathy's Vegan Kitchen