Pin it The first time I made this salad, it was one of those frantic weeknight moments where I was throwing things together based on what was actually in my pantry. I had a bag of orzo that had been sitting there for months and a can of chickpeas, and somehow that random combination turned into something I now crave constantly. Theres something about the way the tiny pasta pillows soak up all that bright lemon dressing while holding their shape that just works. My husband walked in while I was tossing it together and said that looked like a restaurant salad, which might have been the nicest compliment Ive gotten on a Tuesday night.
I brought this to a friends patio dinner last spring, and honestly, I was a little nervous because salad feel like such a casual contribution. But when someone asked for the recipe before wed even finished eating, I knew this wasnt just another side dish. Theres been a version of it at almost every gathering since because sometimes the simplest things are the ones people actually remember and ask about.
Ingredients
- 1 cup orzo pasta: This tiny rice shaped pasta is the star of the show and holds onto dressing beautifully without getting mushy
- 1 can chickpeas, drained and rinsed: These add protein and a satisfying creaminess that balances the bright flavors
- 1 cup cucumber, diced: English cucumbers work best here since they have fewer seeds and a milder flavor
- 1/2 cup cherry tomatoes, halved: The sweetness of ripe tomatoes balances all that lemon perfectly
- 1/4 cup red onion, finely diced: Soak the diced onion in cold water for 10 minutes to mellow the sharp bite
- 1/4 cup fresh parsley and 2 tablespoons fresh mint: The herb combination is what makes this taste Mediterranean and special
- 1/4 cup feta cheese, crumbled: Optional but adds such a wonderful salty creaminess
- 1/4 cup extra virgin olive oil: Use good quality oil since it makes up half the dressing
- 2 tablespoons fresh lemon juice: Bottled juice works but fresh makes a noticeable difference
- 1 teaspoon lemon zest: This little punch of citrus oil is where all the bright flavor comes from
- 1 clove garlic, finely minced: Let it sit in the lemon juice for a few minutes to mellow
- 1 teaspoon Dijon mustard: This helps the dressing emulsify and stay creamy
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Adjust to your taste since the feta adds salt too
Instructions
- Cook the orzo perfectly:
- Boil the pasta until al dente according to package directions, then drain immediately and rinse under cold water until completely cool. This stops the cooking and prevents the orzo from becoming one sticky clump.
- Prep all your vegetables:
- While the orzo cools, dice your cucumber, halve those cherry tomatoes, and finely mince the red onion. If you have time, soak the diced onion in cold water for 10 minutes, then drain to remove that harsh raw bite.
- Combine everything in a large bowl:
- Add the cooled orzo, chickpeas, cucumber, tomatoes, onion, fresh herbs, and crumbled feta to your biggest mixing bowl. Leave it all loose for now because the dressing will bring it together.
- Make the lemon vinaigrette:
- Whisk together the olive oil, lemon juice, zest, garlic, mustard, salt, and pepper until the mixture thickens slightly and emulsifies. You want it to come together into a creamy dressing rather than separating.
- Toss and taste:
- Pour the dressing over the salad and toss gently until every piece is coated. Taste a bite of the orzo itself and adjust the salt or lemon if needed, then let it sit for at least 15 minutes before serving.
Pin it My sister in law made this for a beach day last summer and we all stood around eating it straight from the container before we even got to the actual beach. Something about that combination of cool pasta, bright herbs, and tangy feta just hits differently when the weather is warm and everyone is hungry.
Make It Your Own
The beauty of this salad is how forgiving it is. I have added diced avocado when I wanted something creamier and used Kalamata olives for that briny punch. During summer when fresh basil is everywhere, half basil and half mint makes it feel even more special.
Serving Suggestions
This works beautifully alongside grilled chicken or fish, but honestly, I have eaten it as a complete meal more times than I can count. The chickpeas provide enough protein to keep you satisfied, especially if you double them.
Storage Tips
The salad keeps well in the refrigerator for up to two days, though the herbs will start to look a bit tired. Add a fresh squeeze of lemon and a little more olive oil before serving leftovers to wake everything back up.
- If you know you are meal prepping this, keep the dressing separate and toss right before eating
- The pasta will continue absorbing liquid, so you might need to add a splash more oil the next day
- Fresh herbs lose their potency quickly, so consider adding them fresh each time rather than mixing them in initially
Pin it This is the kind of recipe that reminds me why simple cooking is often the most satisfying. Sometimes the best dishes come from a well stocked pantry and twenty minutes of effort.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, this salad can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. For best texture, add the vinaigrette just before serving or store it separately and toss when ready to eat.
- → How do I make this salad vegan?
Simply omit the feta cheese or replace it with a plant-based alternative. All other ingredients are naturally vegan, making this a flexible option for different dietary preferences.
- → What can I substitute for orzo?
For a gluten-free version, use gluten-free small pasta, rice, or quinoa as alternatives to orzo. The cooking time and liquid amounts may vary slightly depending on your choice.
- → How should I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2 days. If prepared without vinaigrette, it will keep slightly longer. The pasta may absorb additional moisture over time, so adjust seasoning before serving.
- → What vegetables can I add or swap?
Feel free to customize with avocado, Kalamata olives, bell peppers, diced zucchini, or artichoke hearts. Avoid watery vegetables if preparing ahead, as they may release excess liquid and dilute the dressing.
- → Can I serve this warm?
While this salad is typically served chilled, it's equally delicious at room temperature. Serve warm orzo immediately after cooking with a cooled vinaigrette for a different take on this Mediterranean classic.