Orzo Salad with Chickpeas, Roasted Red Peppers, and Feta Recipe
Introduction
This vibrant Orzo Salad is a refreshing and flavorful dish perfect for summer gatherings or a light lunch. Packed with colorful vegetables, tangy feta, and a zesty dressing, it’s easy to prepare and sure to please a crowd.
Ingredients
- 1 ½ cups uncooked orzo
- 1 tablespoon avocado oil (can substitute olive oil)
- 3 chicken bouillon cubes (or 1 ½ to 2 tablespoons kosher salt)
- 1 (16 oz.) can chickpeas, drained and rinsed
- 1 (12 oz.) jar roasted red peppers, drained and sliced
- 1 (12 oz.) jar artichoke hearts, drained and sliced
- ¾ English cucumber, diced (about 2 cups)
- 1 pint cherry tomatoes, sliced (about 2 cups)
- 1/3 cup red onions, finely diced
- ½ cup pitted kalamata olives (or black olives)
- ¾ cup feta cheese, crumbled
- ¼ cup parsley, roughly chopped
- 1 tablespoon fresh lemon juice
- 1 cup Greek salad dressing (see notes for homemade version)
Instructions
- Step 1: Bring a large pot of water to a boil. Add the chicken bouillon cubes or kosher salt if using instead.
- Step 2: Boil the orzo for 30 seconds less than the package’s al dente time to avoid overcooking. Drain and spread the pasta on a tray or parchment paper. Drizzle with 1 to 2 tablespoons of oil and let it cool completely.
- Step 3: While the orzo cools, prepare the rest of the salad ingredients by draining, rinsing, slicing, and dicing as needed.
- Step 4: In a large bowl, combine the cooled orzo with chickpeas, roasted red peppers, artichoke hearts, cucumber, cherry tomatoes, red onions, olives, feta cheese, and parsley.
- Step 5: Add fresh lemon juice and Greek salad dressing to the bowl. Toss everything gently to combine evenly.
- Step 6: For best flavor, chill the salad for 1 to 2 hours before serving to allow the ingredients to meld.
- Step 7: If preparing the salad 8 to 12 hours ahead, toss with up to ½ cup additional dressing just before serving, as the orzo will absorb some of the dressing during storage.
Tips & Variations
- Use olive oil instead of avocado oil for a more traditional flavor.
- Add fresh mint or dill for an herbal twist.
- Swap kalamata olives for green olives to change the olive flavor profile.
- Make your own Greek salad dressing with olive oil, red wine vinegar, garlic, oregano, and mustard for a fresher taste.
- Serve the salad atop greens like arugula or spinach for extra freshness.
Storage
Store the orzo salad in an airtight container in the refrigerator for up to 3 days. Before serving leftovers, toss the salad with a bit of extra dressing if it seems dry, as the pasta absorbs flavors over time. Bring to room temperature or serve chilled as preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad vegan?
Yes, simply omit the feta cheese or substitute it with a vegan cheese alternative. Ensure the salad dressing you use is also free of animal products.
How long will the salad keep its texture?
The salad stays fresh and maintains texture best within 2 to 3 days of refrigeration. Ingredients like cucumbers and tomatoes may release moisture over time, so stir before serving and adjust dressing as needed.
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Orzo Salad with Chickpeas, Roasted Red Peppers, and Feta Recipe
- Total Time: 25 minutes (plus chilling time)
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This refreshing Orzo Salad combines perfectly cooked orzo pasta with a medley of fresh vegetables, tangy feta cheese, and a flavorful Greek dressing. It’s an easy-to-make, vibrant dish ideal for potlucks, picnics, or a light lunch. The salad highlights Mediterranean flavors with roasted red peppers, artichoke hearts, kalamata olives, and a burst of lemon juice, making it a colorful and satisfying meal.
Ingredients
Pasta and Seasoning
- 1 ½ cups uncooked orzo
- 3 chicken bouillon cubes (or 1 ½–2 tbsp kosher salt)
- 1 tablespoon avocado oil (can substitute olive oil)
Salad Ingredients
- 1 (16 oz.) can chickpeas, drained and rinsed
- 1 (12 oz.) jar roasted red peppers, drained and sliced
- 1 (12 oz.) jar artichoke hearts, drained and sliced
- ¾ English cucumber, diced (about 2 cups)
- 1 pint cherry tomatoes, sliced (about 2 cups)
- 1/3 cup red onions, finely diced
- ½ cup pitted kalamata olives (or black olives)
- ¾ cup feta cheese, crumbled
- ¼ cup parsley, roughly chopped
Dressing and Flavor
- 1 tablespoon fresh lemon juice
- 1 cup Greek salad dressing (see notes for homemade version)
Instructions
- Boil Water and Season: Bring a large pot of water to a rolling boil. Add 3 chicken bouillon cubes to season the water, or alternatively, add 1.5 to 2 tablespoons of kosher salt if you prefer.
- Cook Orzo: Add the orzo pasta to the boiling water and cook it for 30 seconds less than the al dente time specified on the package to ensure it remains slightly firm. Use a timer to avoid overcooking. Drain the orzo and spread it out on a tray or parchment paper to prevent clumping. Drizzle with 1 to 2 tablespoons of avocado or olive oil to keep it separate. Let the orzo cool completely.
- Prepare Salad Ingredients: While the orzo cools, drain and slice the roasted red peppers and artichoke hearts. Dice the cucumber, slice the cherry tomatoes, finely dice the red onions, and roughly chop the parsley. Rinse and drain the chickpeas and pit the olives if necessary.
- Combine Salad: In a large bowl, combine the cooled orzo with the chickpeas, roasted red peppers, artichoke hearts, cucumber, cherry tomatoes, red onions, olives, crumbled feta cheese, and chopped parsley. Add 1 tablespoon of fresh lemon juice and 1 cup of Greek salad dressing.
- Toss and Chill: Toss all ingredients thoroughly to evenly coat with the dressing. For best flavor, if possible, refrigerate the salad for 1 to 2 hours before serving to allow the ingredients to meld.
- Make Ahead Tip: If preparing the salad 8 to 12 hours in advance, be sure to toss it with up to 1/2 cup extra dressing just before serving, as the orzo will continue to absorb the dressing while stored, ensuring it remains flavorful and moist.
Notes
- You can substitute chicken bouillon cubes with kosher salt if desired.
- Avocado oil can be replaced with olive oil for a slightly different flavor.
- The Greek salad dressing can be store-bought or homemade; a simple version includes olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
- Chilling the salad helps the flavors blend and the texture improve.
- This salad stores well for up to 1 day chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Orzo salad, Mediterranean salad, Greek salad, vegetarian pasta salad, orzo pasta recipe, easy salad, healthy salad
