Save Pin Last summer my neighbor brought this to our block party and I honestly hovered near the bowl until she wrote down the recipe for me on the back of a napkin.
Ive started making a double batch on Sundays because my family will raid the container for snacks throughout the week and somehow it always disappears before Wednesday.
Ingredients
- Orzo pasta: This tiny rice-shaped pasta absorbs the vinaigrette beautifully so every bite is coated in flavor
- Chickpeas: Rinse them really well and pat them dry if you have time so they dont make the salad watery
- Cucumber: English or Persian cucumbers work best because they have fewer seeds and tender skin
- Cherry tomatoes: These little sweet bombs burst when you bite them adding pockets of bright flavor
- Red onion: Soak the diced onion in cold water for 10 minutes to tame the sharp bite if you are sensitive
- Fresh parsley and mint: This herb combo is the secret weapon that makes the salad taste so fresh and vibrant
- Feta cheese: Optional but adds that perfect salty creamy contrast to the bright vegetables
- Extra virgin olive oil: Use the good stuff here because it really shines in such a simple dressing
- Fresh lemon juice and zest: Both the juice and zest are crucial for that punchy citrus brightness
- Garlic: Mince it finely so you dont bite into big raw chunks
- Dijon mustard: This helps emulsify the dressing so it stays creamy and coating
Instructions
- Cook the orzo to perfection:
- Boil the pasta until it is just tender with a tiny bite in the center then immediately drain and rinse under cold water until it is completely cool to the touch
- Prep your vegetables:
- While the orzo cooks dice the cucumber halve the tomatoes finely chop the onion and herbs then crumble the feta if using
- Combine everything:
- Dump the cooled orzo into a large bowl and add all those beautiful prepped vegetables chickpeas and herbs
- Whisk the vinaigrette:
- In a small jar combine the olive oil lemon juice zest garlic mustard salt and pepper then shake vigorously until thickened
- Toss and taste:
- Pour the dressing over the salad toss gently to coat everything then taste and add more salt or lemon juice if needed
Save Pin This dish has become my go to contribution for every gathering because it is impossible to mess up and people always ask for the recipe.
Make It Yours
I love adding diced avocado right before serving for creaminess or tossing in Kalamata olives when I want that briny punch.
Serving Suggestions
This works as a standalone light lunch or pairs beautifully alongside grilled fish chicken or roasted vegetables for a more substantial meal.
Storage and Meal Prep
The salad holds up beautifully for two days in the refrigerator though the herbs will lose some of their punch and the pasta will continue absorbing the dressing.
- Store in an airtight container and give it a good stir before serving
- If it seems dry after sitting add a splash more olive oil and lemon juice
- Add fresh herbs right before serving to perk everything back up
Save Pin This recipe reminds me that sometimes the simplest dishes prepared with love and fresh ingredients become the ones we turn to again and again.
Questions & Answers
- → 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. The flavors actually deepen as it sits. For best texture, add any fresh herbs just before serving.
- → How do I make this salad vegan?
Simply omit the feta cheese or replace it with a plant-based alternative like cashew cheese or vegan feta. The salad remains delicious and protein-packed thanks to the chickpeas.
- → Can I substitute the orzo pasta?
Absolutely. You can use gluten-free pasta, couscous, or quinoa as alternatives. For a lighter option, try farro or barley. Keep the cooking time similar and ensure the pasta cools before combining with other ingredients.
- → What other vegetables work well in this salad?
Consider adding diced bell peppers, Kalamata olives, artichoke hearts, roasted zucchini, or diced avocado. Fresh corn kernels also complement the Mediterranean flavors beautifully. Adjust quantities to maintain balance.
- → How should I store the vinaigrette?
Store the vinaigrette separately in a glass jar with a tight-fitting lid for up to one week in the refrigerator. Shake well before using. This prevents the pasta from becoming mushy if stored together for extended periods.
- → Can I serve this warm instead of chilled?
Yes, this salad tastes wonderful at room temperature or slightly warm. If serving warm, toss the still-warm orzo with other ingredients immediately after cooking, then add the vinaigrette. The warm pasta absorbs flavors beautifully.