Mediterranean Orzo Salad

By Riley Wofford
January 1, 2014
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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. 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 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
  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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