Greek Orzo Salad

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A close up of colourful orzo salad, full of fresh vegetables and herbs.

5 from 1 vote

Full of fresh, mouthwatering Mediterranean flavours, this light but satisfying Greek pasta salad is perfect for summer.

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time10

Ingredients

100 g orzo pasta
3 tbsp Greek dressing
½ lemon - juice only
3 inches cucumber
½ can chickpeas
10-12 olives
handful of cherry tomatoes
1 spring onion (scallion)
100 g feta cheese - half a packet
1 handful mint and parsley

Metric - USA Cups

Instructions

Start by cooking the orzo according to the packet instructions. It should be slightly al dente. Drain thoroughly.
100 g orzo pasta
Put the still-warm pasta in a bowl with the dressing and lemon juice, and mix well.
3 tbsp Greek dressing, ½ lemon
While the pasta cools, drain the chickpeas and olives. Chop the vegetables and feta into small pieces, about the same size as the chickpeas and olives. Snip the herbs with a pair of scissors.
3 inches cucumber, handful of cherry tomatoes, ½ can chickpeas, 100 g feta cheese, 10-12 olives, 1 spring onion (scallion), 1 handful mint and parsley
Add the other ingredients to the cooled pasta mix, stirring in gently to avoid crushing the cheese.
Season with a little black pepper and serve garnished with extra herbs.

Notes

This recipe serves two generously as a main course salad.

Storage

Fridge – Keeps for up to three days in a sealed container. Not suitable for freezing.

Hints and tips

If you want to prepare this in advance, leave chopping and stirring in the herbs until you are almost ready to serve.
Keep cut herbs fresh by standing the stems in water as you would with a vase of flowers, cover with a plastic bag and keep in the fridge.

Leftover chickpeas and feta can safely be stored in the fridge in sealed containers for three days. Keep the feta covered in the brine or oil in which it came so that it does not dry out. Similarly, keep the chickpeas in their brine or soaking water, or drizzle with oil.

Choose ripe tomatoes and keep them on the counter rather than in the fridge. Chilling diminishes the flavour.
If you don't have Greek dressing made up, make it in the bowl before adding the warm pasta. Use 2 tbsp olive oil, 1 of vinegar, one third of a tsp of seasoning and mustard, two thirds tsp honey and a third of the lemon zest.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.