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Greek Orzo Salad Feature

Greek Orzo Salad

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⏲️ Total Time:10 mins  |  ⏲️ Hands-on Time:10 mins  |  🍴 Makes: 4 ounces

recipe from Delish photo by Rachel Vanni

Move aside plain ol’ pasta salad—orzo is here to shake things up. Though it looks a bit like rice, orzo isn’t a grain. It’s pasta! While we love it in comforting, warming dishes it also makes for a great salad base. You can toss in any veggies, cheese and dressing you like, but this easy, fresh recipe is filled with all of our favorite bright Mediterranean flavors and mix-ins, like sweet tomatoes, briny olives, cucumber, and tangy feta. Take it to the park for a light picnic lunch, or as fresh summer side to your group potluck. No matter the occasion, this Greek orzo salad was made to please.

If you’re making it ahead or storing leftovers, this salad will stay good in the fridge for up to 4 days.



  • 2 tbsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. freshly chopped dill, plus more for serving
  • 1/4 c. minced red onion
  • Kosher salt
  • Freshly ground black pepper


  • 8 oz. orzo
  • 3 Persian cucumbers, sliced into thin half-moons
  • 2 c. cherry tomatoes, halved
  • 1 (15.5-oz.) can chickpeas, drained and rinsed
  • 1/2 c. pitted kalamata olives, halved
  • 1 c. crumbled feta (about 1/4 lb.)


  1. In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside.
  2. Make dressing: In a large bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in dill and red onion, then season with salt and pepper. 
  3. Make salad: Add orzo, cucumbers, cherry tomatoes, chickpeas, and olives to dressing and toss to coat. Fold in feta and serve with more dill on top.

Have you tried any of these? Tell us about your experience.

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