greek orzo pasta salad

these easy greek orzo pasta salad comes together in just about 10 minutes and is packed with flavor.  perfect for your summer barbecues! 

This pasta salad is as easy to pull together as it is delicious.

I’m sure it comes as no surprise to you at this point that I love all things Greek and Mediterranean so this pasta salad just makes total sense for me.

I love it because it’s packed with whole grains, protein, fiber and heart-healthy fats while taking all of 10 minutes to pull together!

It also keeps well in the fridge so you can throw it together a night (or even two!) before you have to go somewhere (or host!) and let the flavors marinate so that it’s even better by the time you serve it up!

I’ve added chickpeas to give this pasta salad some heft meaning you can serve it up for a meal or just as a side – whatever works!

You can also consider adding in olives (I’m not personally a fan, but if you are, they’d go great!) or some dried fruit like diced apricots or cranberries for a little hint of sweetness. Anything really goes which is what makes this such a great dish!

greek orzo pasta salad

• Author: Cait
• Prep Time: 2 minutes
• Cook Time: 8 minutes
• Total Time: 10 minutes
• Yield: 4–6 servings 1x
• Category: lunch

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Description

these easy greek orzo pasta salad comes together in just about 10 minutes and is packed with flavor.  perfect for your summer barbecues! 

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Ingredients

Scale 1x2x3x

• 2 cups whole wheat orzo
• 4 quarts low-sodium vegetable stock
• 1 english cucumber, sliced & quartered
• 1 pint cherry tomatoes, halved
• 1 small red onion, diced
• 1 can chickpeas, drained & rinsed
• 1/3 cup walnuts, roughly chopped
• 3/4 cup crumbled feta cheese
• Olive oil, red wine vinegar, salt & pepper for dressing
• Freshly chopped basil or oregano
• Optional add-ins: sliced olives, 1/4 cup diced dried apricots, 1/4 cup dried cranberries

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Instructions

1. Combine orzo and vegetable broth (or water if it’s what you have!) in a large pot and bring to a boil over HIGH heat.  Once boiling, cook 8 minutes then drain and place back into the pot
2. To the pot add cucumbers, tomatoes, red onion, chickpeas, walnuts and feta cheese.  Toss to combine.
3. Drizzle with olive oil (~2-3 tablespoons), red wine vinegar (~2-3 teaspoons – balsamic would work as well!), salt & freshly ground black pepper then toss again to combine.
4. Top with freshly chopped herbs of choice (basil and oregano are both great!)
5. Serve with pita and tzatziki sauce

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Notes

Keeps in an airtight container in the fridge for up to 4 days.

Keywords: pasta salad, greek, mediterranean, orzo, whole grain

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