Pin I threw this together on a scorching afternoon when the thought of turning on the oven made me want to melt into the floor. A friend had brought back dried oregano from Crete, and I wanted something bright and herby that didn't require heat. The lemon sat on my counter looking smug, the dill was wilting in the crisper, and I had exactly one can of chickpeas. That's how this salad was born, out of laziness and a desperate craving for something that tasted like vacation.
I made this for a potluck once and watched three people go back for thirds. One of them asked if I'd catered it, which made me laugh because I'd been wearing pajama pants while assembling it an hour earlier. There's something about cold pasta salads that trick people into thinking you worked harder than you did. I didn't correct her.
Ingredients
- Orzo pasta: These tiny rice shaped pearls soak up the vinaigrette like little flavor sponges, and they don't get gummy if you rinse them well after draining.
- Chickpeas: They add a creamy bite and make the salad filling enough to be lunch, not just a side dish nobody touches.
- Cherry tomatoes: Halve them so they release a little juice into the bowl and their sweetness cuts through the tang of the lemon.
- Cucumber: Go for the small ones with fewer seeds or your salad will get watery by day two.
- Scallions: Milder than red onion and they don't make your breath scary, which matters if you're eating this at your desk.
- Fresh dill: This is the herb that makes the whole thing taste Greek, not Italian, so don't skip it or swap it for basil.
- Fresh parsley: It balances the dill and adds a peppery freshness that keeps things from tasting one note.
- Lemon: Zest it first before you juice it, and use a real lemon because bottled juice tastes like regret.
- Olive oil: The fruity kind, not the stuff you use for sauteing, because this is where it gets to shine.
- Red wine vinegar: Adds a subtle sharpness that lemon juice alone can't deliver.
- Garlic: Mince it fine or it'll be too punchy, one clove is enough to whisper not shout.
- Dried oregano: A little goes a long way, it should smell like a summer hillside not a pizza.
- Feta cheese: Crumble it yourself from a block because the pre crumbled kind is coated in powder and won't taste as tangy.
- Kalamata olives: Briny and meaty, they're optional but they make it feel like you're eating at a taverna with wobbly chairs.
Instructions
- Cook the orzo:
- Boil it in well salted water until it's just tender with a tiny bite left in the center, then drain and rinse it under cold water until it stops steaming. This stops the cooking and washes off the starch so it won't clump.
- Prep the vegetables:
- While the pasta cools, chop everything into bite sized pieces that fit easily on a fork. Keep the tomatoes and cucumber roughly the same size so every spoonful feels balanced.
- Make the vinaigrette:
- Whisk the lemon zest, juice, olive oil, vinegar, garlic, oregano, salt, and pepper in a small bowl until it looks creamy and unified. If it separates, whisk harder or shake it in a jar with the lid on.
- Combine everything:
- Toss the orzo, chickpeas, tomatoes, cucumber, scallions, dill, and parsley in a big bowl, then pour the vinaigrette over and stir gently so nothing gets bruised. Fold in the feta and olives last if you're using them.
- Let it rest:
- Cover and refrigerate for at least thirty minutes so the flavors can get to know each other. Taste it before serving and add more salt or lemon if it needs a boost.
Pin My neighbor once told me this salad reminded her of her grandmother's kitchen in Thessaloniki, and I almost cried because I'd never been and had no idea if I'd gotten it right. She ate two bowls and took the leftovers home, so I guess I did.
How to Store and Serve
This salad keeps in the fridge for up to two days in an airtight container, and honestly it tastes better the next day when the orzo has absorbed all the lemony brine. Let it come to room temperature for about twenty minutes before serving, or eat it cold straight from the container if you're standing at the counter in your socks. If it looks dry after sitting, drizzle a little more olive oil and toss it again.
Variations and Swaps
I've made this with white beans instead of chickpeas when that's what I had, and it worked just as well. You can throw in grilled chicken or shrimp if you need it to be a full meal, or swap the dill for mint if you want it to taste more like tabbouleh. Once I added roasted red peppers from a jar and it turned into something entirely different but still good.
What to Serve It With
This goes beautifully next to grilled lamb, roasted chicken thighs, or even just a hunk of crusty bread and some hummus. I've served it at barbecues where it sat next to potato salad and coleslaw, and it was always the first bowl to empty. It also works as a packed lunch because it doesn't get soggy or sad in a container.
- Serve it with warm pita and tzatziki for a full Mediterranean spread.
- Pair it with grilled halloumi or a simple Greek style roasted chicken.
- Bring it to a picnic because it doesn't need to stay cold and it travels like a dream.
Pin This is the kind of recipe that makes you look like you know what you're doing, even when you're winging it. Keep the ingredients around and you'll always have something bright and easy to pull together when the heat makes cooking feel impossible.
Recipe Q&A
- → How should I cook the orzo for this salad?
Boil the orzo in salted water until al dente, then drain and rinse with cold water to cool and stop cooking.
- → Can I substitute the fresh herbs?
Yes, mint or basil can be used instead of dill to create a different flavor profile.
- → How can I add protein to this dish?
Adding grilled chicken or shrimp makes this dish more protein-rich and hearty.
- → What is the best way to toss the salad?
Whisk the lemon vinaigrette until emulsified, then gently toss it with the orzo and vegetables to evenly coat all ingredients.
- → Is it better to serve this dish chilled or at room temperature?
Both work well; chilling helps meld the flavors, but serving at room temperature enhances the taste of the herbs and vinaigrette.
- → Can I prepare this dish ahead of time?
Yes, it can be made up to one day in advance. Store covered in the fridge to let flavors develop.