This Greek Orzo Salad is light, protein-packed, and bursting with flavor—thanks to marinated chickpeas that soak up the zesty dressing and make every bite unforgettable.
For more crowd-pleasing pasta salad recipes, check out our Greek yogurt pasta salad, summer pasta salad, Greek pasta salad, and pesto pasta salad with marinated butter beans.
Marinated Chickpeas That Turn a Good Salad Into a Great One
Fresh, colorful, and bursting with Mediterranean flavors, this Greek Orzo Salad is one of those recipes you’ll want to make again and again 🌿. It’s light yet satisfying, filled with fiber-rich chickpeas, juicy tomatoes, crisp cucumbers, and creamy feta.
The orzo pasta adds comfort while keeping the dish balanced and wholesome. Louise and I love this recipe because it’s not just tasty—it’s also heart-healthy, high in protein, and naturally low in saturated fat.
The real secret? Marinating the chickpeas in the lemon-oregano dressing—this easy step infuses them with bright, zesty flavor and erases any hint of that canned taste. It’s a game-changer that makes the whole salad truly shine.
Perfect for meal prep, picnics, or weeknight dinners, this make-ahead pasta salad stays fresh for days in the fridge. Whether you serve it chilled at a barbecue or enjoy it as a quick lunch, this orzo salad with feta brings Mediterranean goodness right to your table 🥗✨.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Orzo pasta: small, rice-shaped pasta that makes this salad hearty but light. Swap with farro, quinoa, or couscous for a healthy orzo salad twist.
- Chickpeas: add plant-based protein and fiber. Try cannellini beans, lentils, or even edamame for a fun change.
- Cherry tomatoes: sweet and juicy. Grape tomatoes, sun-dried tomatoes, or roasted red peppers also work well.
- Cucumber: refreshing crunch. Use zucchini, celery, or even chopped green bell pepper if you’re out.
- Olives: briny and savory. Kalamata are classic, but green olives or capers bring a similar punch.
- Red onion: sharp bite and color. Substitute with scallions, shallots, or pickled onions for a tangy spin.
- Feta cheese: creamy, salty balance. Goat cheese, ricotta salata, or a dairy-free vegan feta also shine.
- Olive oil: extra virgin for the best flavor. Avocado oil or walnut oil can step in if needed.
For the Dressing
- Lemon juice + zest: bright and zippy. Red wine vinegar, white wine vinegar, or lime juice are great substitutes.
- Dijon mustard: helps the dressing emulsify. Yellow mustard or whole-grain mustard also work.
- Honey or maple syrup: balances acidity. Agave syrup, brown rice syrup, or a tiny pinch of sugar can be used instead.
- Dried oregano: earthy and classic Greek. Try Italian seasoning, thyme, or fresh parsley for a summer pasta salad idea.
How to Make Greek Orzo Salad
Step 1 — Make the Dressing
In a medium bowl, whisk olive oil, lemon juice and zest, Dijon, honey (or maple), dried oregano, salt, and black pepper until smooth and glossy. This bright base gives the signature lemon orzo pasta salad flavor.
Step 2 — Marinate the Chickpeas
Add drained and rinsed chickpeas to the bowl. Toss well so every chickpea is coated. Let them sit for 10 minutes while you cook the pasta—this quick marinade builds big flavor fast. Pro tip: Give the chickpeas a quick 20-second spin in the microwave before marinating—when they’re slightly warm, they soak up the dressing more deeply.
Step 3 — Cook the Orzo
Bring a large pot of salted water to a boil. Cook orzo until al dente. Drain, then rinse under cold water for about 15 seconds to stop the cooking and keep the grains separate. Shake off excess water well.
Step 4 — Prep the Veggies
Quarter cherry tomatoes, dice cucumber, and chop red onion. Add them to a large mixing bowl with olives and crumbled feta. Pour in the marinated chickpeas with all the dressing.
Step 5 — Toss and Serve
Add the cooled orzo. Toss gently until everything looks glossy and evenly coated. Taste and balance: more lemon for brightness, a splash of olive oil for silkiness, or a pinch of salt and pepper to finish.
Serve right away at room temperature for a fresh mediterranean orzo salad vibe, or chill for 30–60 minutes to let the flavors meld for a picnic-ready cold orzo salad recipe. Garnish with fresh parsley or oregano if you like.
Tips
- Salt the pasta water well: Orzo is small, but it needs seasoning from the start for the best flavor in your finished orzo salad with feta.
- Don’t skip rinsing the orzo: A quick rinse under cold water stops the cooking, keeps it from clumping, and makes it perfect for a refreshing greek pasta salad with orzo.
- Marinate the chickpeas early: Even 10 minutes in the dressing makes them taste zesty and flavorful—longer is even better if you have time.
- Marinate like a pro: Give the chickpeas a quick 20-second spin in the microwave before marinating—when they’re slightly warm, they soak up the dressing more deeply.
- Chop the veggies evenly: Bite-sized pieces make every forkful balanced and colorful.
- Use quality olive oil and fresh lemon juice: These simple ingredients carry the dressing, so make them shine.
- Chill before serving: Letting the salad rest in the fridge for 30–60 minutes helps the flavors meld into a delicious orzo pasta salad recipe that’s picnic- or meal-prep–ready.
- Make it your own: Add extras like fresh herbs, roasted red peppers, or marinated artichokes for a twist.
Frequently Asked Questions
Yes! This is a great make-ahead pasta salad. It actually tastes better after sitting in the fridge for a few hours as the flavors blend together.
Stored in an airtight container, it will keep well in the fridge for 3–4 days. Just give it a quick toss before serving.
Definitely. While most people enjoy it chilled, you can serve it slightly warm for a cozy twist.
If you don’t have orzo, try fregola, pearl couscous, farro, or quinoa. These grains all make a hearty and healthy swap.
Yes, it’s naturally vegetarian. For a vegan version, swap the feta with dairy-free cheese or skip it.
This salad already packs plenty of protein thanks to the chickpeas, orzo, and feta. If you’d like to boost it even more, try adding grilled chicken, shrimp, or even canned tuna. These additions make the dish extra satisfying while still keeping it fresh and light—perfect for a summer pasta salad idea.
More Easy Salad Recipes
- Macaroni salad
- Black bean corn salad
- Chickpea cucumber salad
- Healthy coleslaw with Greek yogurt
- Dense bean salad
- Mediterranean chopped salad
- Kale quinoa salad
- Creamy Greek yogurt cucumber salad
If you tried this Greek Orzo Salad Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Orzo Salad (With Marinated Chickpeas)
Ingredients
- 1¼ cup orzo pasta
- 1 can chickpeas 15 oz / 400 g can or 1½ cups cooked chickpeas
- 1½ cups cherry tomatoes halved or quartered
- 1½ cups cucumber diced
- ½ red onion chopped
- ⅓ cup Kalamata olives sub black or green olives
- ½ block feta cheese 4 oz / 100 g — crumbled
For the Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice + lemon zest
- 1 tablespoon honey
- 1 tablespoons Dijon mustard or yellow mustard
- 1½ teaspoon dried oregano
- ½ teaspoon salt more or less to taste + black pepper
Instructions
- Make Dressing: In a bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice + zest, 1 tablespoon honey, 1 tablespoons Dijon mustard, 1½ teaspoon dried oregano, ½ teaspoon salt, and pepper until smooth.
- Marinate Chickpeas: Add 1 can chickpeas (drained and rinsed), toss to coat, and let sit 10 minutes.Pro tip: warm chickpeas 15-30 seconds in the microwave before tossing with the dressing so they soak up more flavor.
- Cook Orzo: Boil 1¼ cup orzo pasta in salted water until al dente. Drain, rinse under cold water for 10 seconds, and shake off excess.
- Prep Veggies: Chop 1½ cups cherry tomatoes, 1½ cups cucumber, and ½ red onion. Add to a bowl with ⅓ cup Kalamata olives, ½ block feta cheese (crumbled), and the marinated chickpeas.1¼ cup orzo pasta
- Toss & Serve: Mix in cooled orzo, adjust seasoning, and serve right away or chill 30–60 minutes for best flavor.
Notes
- Orzo pasta → swap with farro, quinoa, or couscous for a healthy twist.
- Chickpeas → try cannellini beans, lentils, or edamame.
- Cherry tomatoes → use grape tomatoes, sun-dried tomatoes, or roasted peppers.
- Cucumber → zucchini, celery, or green bell pepper work too.
- Olives → replace with green olives or capers for the same briny kick.
- Red onion → scallions, shallots, or pickled onions add a tangy bite.
- Feta cheese → goat cheese, ricotta salata, or vegan feta.
- Olive oil → avocado oil or walnut oil for a nutty note.
- Lemon juice + zest → red wine vinegar, white wine vinegar, or lime juice.
- Dijon mustard → yellow or whole-grain mustard.
- Honey or maple syrup → agave, brown rice syrup, or a pinch of sugar.
- Dried oregano → Italian seasoning, thyme, or fresh parsley.
- Salt the pasta water so your orzo starts flavorful.
- Rinse the orzo to stop cooking and keep it fluffy.
- Marinate the chickpeas early—even 10 minutes makes a big difference.
- Pro tip: warm chickpeas 20 seconds before marinating for max flavor.
- Chop veggies evenly for balanced bites and pretty presentation.
- Use good olive oil + fresh lemon—they’re the heart of the dressing.
- Chill before serving for a picnic-perfect salad.
- Make it your own with fresh herbs, roasted peppers, or artichokes.
Nutrition
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