Mediterranean Orzo Salad

January 1, 2014

Author Notes: Mediterranean-inspired orzo pasta salad with cherry tomatoes, chickpeas, and kalamata olives. Riley Wofford

Serves: 4 to 6



  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  • 1 cup orzo
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 cup baby spinach leaves, chopped
  • 1/2 pint cherry tomatoes, halved
  • 1/4 cup pitted kalamata olives, halved
  • 1/4 cup crumbled feta cheese
  • 1/2 small red onion, diced
In This Recipe



  1. Whisk together the vinegar, oregano, and garlic in a small bowl. Gradually whisk in the olive oil and season with salt and pepper, to taste.


  1. Bring a large pot of salted water to a boil. Add the orzo and cook for 8 to 10 minutes, until al dente.
  2. Meanwhile, combine the chickpeas, spinach, tomatoes, olives, feta cheese, and red onion in a medium bowl. Drain the orzo and add to the bowl. Drizzle the dressing over the salad and toss to coat.

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Reviews (1) Questions (0)

1 Review

Kaitlan L. August 19, 2017
This was great! I added some diced cucumber and used leftover orzo from another dish and it was very tasty.