Orzo-lovers, unite! This easy Mediterranean orzo pasta salad is made with hearty chickpeas, sweet grape tomatoes, funky feta cheese, and a creamy dressing made with nonfat Greek yogurt. My go-to potluck dish!
I first shared this 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.
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 it you’ll know what I’m talking about.
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.
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.
Ready to be the star at your next potluck?
Here’s the Recipe!
Mediterranean Orzo Pasta Salad
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 Information
Yield 6 Serving Size 1Amount Per ServingCalories 336 Total Fat 14g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 10g Cholesterol 12mg Sodium 232mg Carbohydrates 44g Fiber 4g Sugar 15g Protein 9g
Comments
This salad looks perfect!!
Thank you, Claire! It’s super yummy. I’m developing another craving 🙂
These are pretty much all my favorite flavors wrapped up in one beautiful salad. I hardly ever think to use orzo, thanks for the inspiration!
I love Mediterranean pasta salads, and this one looks perfect. Your photos are gorgeous!
Hi, Kristine! Thank you so much for stopping by (and for leaving me a compliment!) I’ve just been checking out your site and I love your pictures, too! I’m going on a pinning spree!
This looks amazing!! My DH and kidos are not fans of chic peas. Could I leave those out, and still have the amazing taste?
Hi, Stacey! You could definitely leave the chickpeas out if the family doesn’t like them. It will still be really yummy!
This is so good, I don’t want to stop eating it to comment but I need to tell you how incredible this recipe is! I have a huge bowl of it and am pretty sure I could devour it alone, in one sitting! Everything I have made so far from your blog is just crazy good! I am SO GLAD I found your blog!
Awesome!! I love that stuff, too. Could make a whole meal out of it!
Wow! What a gorgeous looking and tasty sounding pasta! I love it! Pinned!
Thank you, Kristi! I absolutely LOVE this stuff 🙂
Just pinned this off Pinterest and am so glad I did. Seriously one of the best dishes I have made off that site. The flavors melded so well together and I love all of the different ingredients you used. Great job and thanks for sharing this with me!
Thanks, Tara! I’m so glad you like it!!
Really love the chickpeas, wouldn’t have thought of that, makes texture more interesting. Added some handfuls of fresh basil. This will be fantastic for lunch this week, end-of-summer freshness. Thanks!
6 oz dry orzo equals how much in dry cup measure?
It’s about 3/4 of a cup 🙂
I just made this and my taste buds are dancing! So delicious and refreshing. Thanks for this recipe. I’ll never have to buy this premade in a store again!
That’s awesome, Marie! I love this recipe, too. Can’t get enough of it!
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!
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!
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.
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 🙂