This Greek style orzo pasta salad with feta cheese recipe is a fantastic high protein meal-prep idea thanks to the addition of chickpeas. It’s an easy lunch choice for work or home. With the Mediterranean flavours of feta, olives and tomatoes, this fresh salad is a very versatile dish that can also be served as a delicious vegetarian weeknight dinner option.

Greek orzo salad finished dish served on a plate

Why you should make this

Vegetarian-Friendly: This dish is fully vegetarian, making it a great meat-free option that’s still packed with protein and fibre.

Mediterranean Diet Approved: With ingredients like olive oil and fresh veggies, this salad fits perfectly if you’re following the Mediterranean diet.

Perfect for Meal Prep: It’s an ideal meal prep recipe; simply keep the dressing on the side until serving to keep the ingredients fresh and crisp.

Light Yet Filling: Thanks to a combination of orzo pasta, veggies, and chickpeas, this salad offers a balanced, filling meal without feeling too heavy.

Quick and Versatile: This recipe is quick to prepare and versatile enough for a light lunch, a side dish at dinner, or even a crowd-pleaser at gatherings!

Variations

There are a number of ways you can switch up this recipe according to your tastes. Here are some ideas to try:

Add More Veggies: Experiment with different vegetables such as roasted red peppers, artichoke hearts, sweetcorn or cooked green beans.

Incorporate Protein: Boost the protein content even more by adding cooked chicken.

Experiment with Different Cheeses: While feta cheese is traditional, you can switch it up by using crumbled goat cheese for a tangy flavour, or even mozzarella balls for a creamier texture.

FAQs

Is feta cheese a healthy cheese?

Feta cheese is made from sheep or goats milk and is stored in brine. It is a relatively low calorie and low fat cheese when compared to other cheeses such as cheddar. It also contains B vitamins and is a source of calcium. It is however high in salt due to the way it is made and stored, so it is better to reduce your portion size if you are restricting your salt intake.

What is special about Kalamata olives?

Olives are full of micronutrients including iron, calcium, vitamins A and E and potassium. Kalamata olives are special as they are only picked when they are fully ripe which gives them their plump, meaty texture and intense flavour.

How long does it take to cook orzo?

Orzo pasta will be al dente after simmering in water for around 8 to 10 minutes.

Ingredients

Orzo pasta – this small oval shaped pasta can be found in most supermarkets. Try to get wholewheat if you can find it for added fibre.

Cherry tomatoes – I like using cherry tomatoes for their sweetness but any tomato would work in this recipe.

Cucumber

Pepper – use any colour pepper that you prefer.

Olives – use your favourite olive. I love the flavour of Kalamata olives.

Red onion – red onion is slightly milder and sweeter. You could swap for spring onion if you prefer.

Feta – salty crumbled feta adds a delicious tang against the vegetables.

Canned chickpeas – you can leave these out if you want a lighter dish or swap for any other bean. Flageolet, butter beans or haricot beans would taste great.

Dried oregano

Fresh parsley – you could use fresh mint instead of parsley.

Olive oil – I like to use extra virgin olive oil for it’s flavour and nutrient profile.

Red wine vinegar – you could also use apple cider vinegar or white wine vinegar.

Salt and pepper – remember you won’t need to add too much salt to this dish as the feta and olives contain a lot of salt.

How to Make Greek orzo pasta salad with feta cheese

Cook the orzo: Bring a pot of salted water to a boil, add the orzo, and cook according to package directions until al dente. Drain, then rinse and drain a few times with cold water until the pasta is cool.

Prepare the salad ingredients: In a large mixing bowl, combine the cherry tomatoes, cucumber, pepper, olives, red onion, feta cheese, chickpeas, oregano, orzo and fresh parsley.

Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined.

Combine if serving immediately (see note for meal prep*): pour the dressing over the salad, and gently toss to coat.

Serve immediately and enjoy as a main or side dish.

*Note For Meal Prep: If preparing this dish for meal prep, divide the orzo salad among your meal prep containers. Keep the dressing in a separate container and store everything in the fridge. When ready to serve, drizzle the dressing over the salad and toss to combine.

Storage Instructions

Refrigerate: Transfer the salad to an airtight container and store it in the fridge for up to 2-3 days. For meal prep see note above.