Greek Orzo Pasta Salad

Fresh, crunchy, and packed with Mediterranean flavor. Tender orzo, crisp vegetables, fresh herbs, feta, and chicken tossed in a bright honey-lemon dressing.

Greek Orzo Pasta Salad FAQs

Can I use a different type of pasta?

Yes, you can substitute orzo with other small pasta shapes like ditalini or couscous.

How can I make this salad dairy-free?

To make it dairy-free, simply omit the feta cheese or use a dairy-free cheese alternative.

Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly for this recipe and saves time.

How long does this salad last in the fridge?

This salad can be stored in an airtight container in the fridge for up to 3 days.

Can I add other vegetables?

Absolutely! Feel free to add vegetables like zucchini, olives, or artichoke hearts for extra flavor.

Greek Orzo Pasta Salad

Fresh, crunchy, and packed with Mediterranean flavor. Tender orzo, crisp vegetables, fresh herbs, feta, and chicken tossed in a bright honey-lemon dressing.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Lunch

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

  

• 1 cup dry orzo
• 1 lb cooked chicken diced or shredded
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 1/2 red onion thinly sliced
• 1/2 red bell pepper diced
• 1/2 green bell pepper diced
• 1/2 cup crumbled feta
• Fresh parsley chopped
• Fresh dill chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 lemon juiced
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt
• Pepper

Method

 

1. Cook orzo in salted water until al dente according to package directions. Drain and let cool slightly.

1. In a large bowl, combine the cooked orzo, parsley, and dill.

1. Add chicken, tomatoes, cucumber, red onion, bell peppers, and feta.

1. Whisk olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.

1. Pour dressing over the salad and toss until evenly coated.

1. Finish with extra herbs, feta, and a squeeze of lemon.

Notes

• For a vegetarian version, omit the chicken and add extra vegetables or chickpeas.
• Make sure the orzo is cooled slightly before mixing to avoid wilting the fresh herbs.
• This salad can be made ahead and stored in the fridge for up to 3 days.