Mediterranean Orzo Pasta Salad

This easy Mediterranean Orzo Pasta Salad recipe is made with hearty chickpeas, sweet grape tomatoes, kalamata olives, feta cheese, green onions and a creamy dressing made with nonfat Greek yogurt.

This easy Creamy Orzo Salad recipe is made with hearty chickpeas, sweet grape tomatoes, kalamata olives, feta cheese, green onions and a creamy dressing made with nonfat Greek yogurt.

Orzo-lovers, unite! I love this recipe and it is my go to potluck dish!

I first shared this creamy orzo salad recipe with you in March of 2014, so I thought I’d update it a little bit to remind you that you need to make it for everyone you know this Spring.

Or, just do as I do, and make it so you can eat a whole batch of it by yourself with a huge wooden spoon.

 Looking for orzo pasta recipes? Here is a great one! This easy Mediterranean Orzo Pasta Salad recipe is made with hearty chickpeas, sweet grape tomatoes, kalamata olives, feta cheese, green onions and a creamy dressing made with nonfat Greek yogurt.

Fine, let’s get real. I may have over-exaggerated the importance of this pasta salad in my life, but once you take one bite of this creamy orzo pasta salad you’ll know what I’m talking about.

This easy Mediterranean Pasta Salad Orzo recipe is made with hearty chickpeas, sweet grape tomatoes, kalamata olives, feta cheese, green onions and a creamy dressing made with nonfat Greek yogurt.

What’s not to love about teeny-tiny morsels of Orzo pasta, sweet grape tomatoes, tangy Kalamata olives, creamy chickpeas, and savory feta cheese?

I live for this kind of food.

 This easy Orzo Mediterranean Salad recipe is made with hearty chickpeas, sweet grape tomatoes, kalamata olives, feta cheese, green onions and a creamy dressing made with nonfat Greek yogurt.

The dressing is made with zesty lemon juice and tangy (non-fat!) Greek yogurt. When you take a bite, the ripe grape tomatoes burst open and pretty much make life worth living.

This easy Mediterranean Orzo Pasta Salad recipe is made with hearty chickpeas, sweet grape tomatoes, kalamata olives, feta cheese, green onions and a creamy dressing made with nonfat Greek yogurt.

Ready to be the star at your next potluck?

Don’t forget to pin this Mediterranean orzo salad recipe to Pinterest with the graphic below.

This easy Mediterranean Orzo Pasta Salad recipe is made with hearty chickpeas, sweet grape tomatoes, kalamata olives, feta cheese, green onions and a creamy dressing made with nonfat Greek yogurt.

Here’s the Recipe!

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Mediterranean Orzo Pasta Salad Recipe

This easy Mediterranean Orzo Pasta Salad recipe is made with hearty chickpeas, sweet grape tomatoes, kalamata olives, feta cheese, green onions and a creamy dressing made with nonfat Greek yogurt.
4.4 from 14 votes
Pin Rate
Course: Salad
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: 336kcal
Author: Linda
Print Recipe

Ingredients

  • 6 ounces uncooked orzo
  • Juice from half a lemon
  • 1/4 cup plain nonfat Greek yogurt
  • 1 teaspoon honey
  • 1 clove garlic - minced
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups grape or cherry tomatoes - halved
  • 1/2 cup feta cheese crumbles
  • 1/4 cup pitted kalamata olives - chopped
  • 1 14.5 ounce can chickpeas, drained, rinsed, and patted dry
  • 2 green onions - sliced (green parts only)
  • Salt and freshly ground black pepper to taste

Instructions

  • Cook orzo in a large pot of salted, boiling water until al dente. Drain and rinse with cold water. Set aside to cool.
  • Combine the lemon juice, Greek yogurt, honey, garlic, and olive oil in the bowl of a small food processor. Pulse until well combined. Alternatively, whisk ingredients together in a bowl.
  • Place the tomatoes, feta cheese, kalamata olives, chickpeas, green onion, and cooked orzo in a large bowl. Pour the dressing over the top; toss well. Taste and add salt and pepper as needed. Serve at room temperature or slightly chilled.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 44g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 232mg | Fiber: 4g | Sugar: 15g

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. This was a surprising dish. I actually wasn’t super into after making it. I thought the dressing was a bit too citrusy. However, I revisited it after letting it sit in the fridge for a few hours. I really love this dish chilled. The flavors meld really well together.

    1. I love how citrus mellows — I find that vinegar is the same way. I love stirring it into my soups at the end of the cook time and letting it mellow out over time 🙂

  2. This looks and sounds delicious! and simple. I’m going to make it for my daughter’s graduation party next month. Thank you for sharing!

  3. Why are photographers such good cooks? Or is it the other way around? Either way, I made this for lunch for friends today and it was delicious. Thanks!