Save Last summer my neighbor brought this to our block party and I literally hovered by the bowl until she wrote the recipe down for me on a cocktail napkin. Something about the cool orzo mixed with bright herbs just hits differently when it's ninety degrees out and you've been standing in front of a grill for three hours.
I made this for my sister's baby shower last month and watched three different people ask for the recipe. My cousin who hates chickpeas went back for thirds and then texted me at 11pm that night asking if she still had all the ingredients in her pantry.
Ingredients
- Orzo pasta: This tiny pasta absorbs the lemon vinaigrette beautifully, and cooking it al dente means it holds its texture even after chilling
- Chickpeas: Rinse them really well and pat them dry so they don't make the salad watery
- Cucumber: English cucumbers work best here since they have fewer seeds and thinner skin
- Cherry tomatoes: Grape tomatoes are fine too, just anything sweet and burst-in-your-mouth good
- Red onion: Soaking the diced onion in cold water for 10 minutes takes away that harsh bite if you're sensitive
- Fresh parsley and mint: The mint is the secret ingredient that makes this sing, don't skip it
- Feta cheese: Totally optional but that salty creaminess ties everything together
- Extra-virgin olive oil: Use the good stuff since it's one of the main flavors
- Fresh lemon juice and zest: Both are necessary for that bright punchy flavor
- Garlic: Mince it finely so you don't accidentally bite into a raw chunk
- Dijon mustard: This helps the dressing emulsify and stay creamy
Instructions
- Cook the orzo:
- Boil salted water and cook the pasta until it's tender but still has a little bite, then drain and rinse under cold water until it's cool to the touch
- Prep the vegetables:
- Dice your cucumber into small pieces, halve the tomatoes, and finely chop that red onion
- Make the dressing:
- Whisk together the olive oil, lemon juice, zest, garlic, mustard, salt, and pepper until it looks thick and creamy
- Combine everything:
- Toss the cooled orzo with all the vegetables, chickpeas, herbs, and feta in a large bowl
- Dress and serve:
- Pour that lemony dressing over the salad and give it a gentle toss, then taste and add more salt if needed
Save This salad has become my go-to whenever someone says 'bring a side' because it travels so well and never gets sad. I've packed it in coolers for beach days and brought it to sick friends because somehow fresh herbs and bright lemon feel like comfort food.
Make It Your Own
I've thrown in diced avocado when I had some that needed using, and once I added Kalamata olives which made it feel even more Mediterranean. My friend Bella adds roasted red peppers and swears it's the best version she's tried.
Serving Suggestions
This works alongside literally anything grilled, from chicken to vegetables to fish. I've also eaten it as a main dish for lunch when I want something filling but not heavy. Sometimes I'll serve it over a bed of arugula for extra greens.
Storage And Meal Prep
The salad keeps well for about two days in the refrigerator, though the herbs will start to look a little tired on day three. The flavors actually develop and get better after a few hours, which is why it's perfect for making ahead.
- Store in an airtight container and give it a good stir before serving
- If it seems dry after sitting, whisk up a tiny bit more dressing with olive oil and lemon
- The orzo will soak up liquid, so don't be afraid to add an extra splash of acidity
Save This is the kind of recipe that makes people think you're better at cooking than you actually are, which is basically the best kind of recipe there is.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, this salad keeps well in the refrigerator for up to 2 days in an airtight container. For best flavor and texture, add the vinaigrette just before serving or store separately and toss together when ready to eat.
- → How do I make this vegan-friendly?
Simply omit the feta cheese or substitute it with a plant-based alternative like cashew cheese or vegan feta. All other ingredients are naturally vegan, making this an easy adaptation.
- → What are good additions or variations?
Try adding diced avocado, Kalamata olives, roasted red peppers, or sun-dried tomatoes. Fresh dill or oregano can replace or complement the parsley and mint depending on your preference.
- → Is this gluten-free?
Traditional orzo contains wheat, but you can easily make it gluten-free by substituting small gluten-free pasta shapes or cooked rice. Always check your ingredient labels for potential allergens.
- → Should this be served hot or cold?
This salad is best served chilled or at room temperature. Preparing it ahead and letting it rest in the refrigerator allows the flavors to meld beautifully while keeping it refreshing.
- → How do I make the vinaigrette?
Whisk together extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper in a small bowl or jar until emulsified. This creates a bright, creamy dressing without any dairy.