greek orzo pasta salad // cait's plate

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


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



  • 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


  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


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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