Save Last summer, my neighbor Sarah showed up at a potluck with this salad, and I watched people go back for thirds before I even got a chance to taste it. The bright lemony smell hit me as soon as she set it down, and I realized right then that orzo—this tiny pasta I'd mostly ignored—could be the star of something genuinely craveable. Now whenever I need a dish that feels both effortless and impressive, this is what I make.
I made this for a beach day with my family, and my sister kept sneaking forkfuls while we were setting up the cooler. By the time we actually sat down to eat, she'd already decided it was her new favorite thing, and honestly, the way she attacked that bowl made my day better than any compliment could have.
Ingredients
- Orzo pasta (1 cup dry): It's small enough to feel delicate but substantial enough to hold the vinaigrette without turning to mush.
- Chickpeas (1 can, drained and rinsed): These give you the protein and earthiness that makes this a real meal instead of just rabbit food.
- Cherry tomatoes (1 cup, halved): Fresh, in-season ones make all the difference; they burst with sweetness and balance the tanginess.
- Cucumber (1 small, diced): Keep it in bigger pieces so it stays crisp and doesn't get lost among the orzo.
- Scallions (4, thinly sliced): These add a gentle onion bite that keeps everything from tasting flat.
- Fresh dill (½ cup chopped): This is the soul of the salad; it smells like the Mediterranean and tastes like sunshine.
- Fresh parsley (¼ cup chopped): It adds color and a fresh herbaceous note without overpowering.
- Lemon (1, zested and juiced): The zest matters as much as the juice; it brings brightness that vinegar alone can't.
- Extra virgin olive oil (3 tbsp): Use the good stuff you actually enjoy tasting on its own.
- Red wine vinegar (1 tbsp): A small amount goes a long way toward that tangy, bracing flavor.
- Garlic (1 clove, minced): Just one keeps it subtle and lets the other flavors shine.
- Dried oregano (½ tsp): It rounds out the Mediterranean flavor without being obvious about it.
- Sea salt and black pepper (½ tsp and ¼ tsp): Season as you taste; you might want more.
- Feta cheese (½ cup crumbled, optional): If you use it, this salad becomes something special.
- Kalamata olives (¼ cup sliced, optional): They add a briny, sophisticated depth that's worth the effort to pit.
Instructions
- Boil and cool the orzo:
- Get your water salted generously and bring it to a rolling boil, then cook the orzo until it's just tender but still has a slight bite when you taste it. Drain it in a colander and run it under cold water while stirring gently, which stops the cooking and keeps it from clumping.
- Build the salad bowl:
- In a large bowl, toss together the cooled orzo with the chickpeas, tomatoes, cucumber, scallions, dill, and parsley. Don't be shy with the herbs; they're what make this taste like the Mediterranean and not just like a random pasta salad.
- Make the vinaigrette:
- In a small bowl or a jar with a tight lid, combine the lemon zest, juice, olive oil, vinegar, garlic, oregano, salt, and pepper. If using a jar, shake it hard for about a minute until it looks creamy and emulsified rather than separated.
- Bring it all together:
- Pour the vinaigrette over the salad and toss gently so everything gets coated without breaking up the delicate vegetables or the orzo. Taste a bite and adjust the salt, pepper, or lemon juice to your preference.
- Add the optional finishes:
- If you're using feta and olives, fold them in gently at the last moment so they don't get mashed into the other ingredients.
- Chill or serve:
- You can serve this right away at room temperature, or cover it and let it sit in the fridge for a few hours so the flavors have time to get to know each other.
Save The first time I brought this to a barbecue, I worried nobody would touch it because it looked so light and healthy, like something you're supposed to eat instead of something you actually want to eat. But watching people come back for seconds, hearing them ask for the recipe, and seeing my uncle—who's skeptical about anything without meat—eat half the bowl himself: that's when I understood that the best food is the kind that surprises people into loving it.
Make It Ahead
This salad is genuinely better when it has time to sit. The orzo softens just enough, the herbs flavor the whole thing, and somehow everything tastes more integrated and intentional. Make it in the morning or even the night before, cover it with plastic wrap, and let it hang out in the fridge. The only thing I'd do differently is add the feta and olives right before serving so they don't get soggy or overshadowed.
Ways to Make It Your Own
The beauty of this salad is how forgiving it is when you want to make it your own. If you don't love dill, swap in fresh mint or basil and suddenly you have something entirely different but just as good. If you want protein, add grilled chicken, shrimp, or white beans alongside the chickpeas. You could throw in roasted red peppers, crumbled goat cheese instead of feta, or even some toasted pine nuts for a little crunch.
Storage and Serving Ideas
This keeps in the fridge for up to a day, though I've found it tastes best within a few hours of making it. The orzo will continue to absorb the dressing and get softer, which some people prefer and others find mushy, so you know your own taste best. I like to serve it straight from the fridge on hot days, but it's equally good at room temperature if you've pulled it out a few minutes before eating.
- Pack it in a container for lunch and it'll still taste fresh and bright by midday.
- Bring it to picnics because it doesn't need to stay hot and it travels beautifully in a covered bowl.
- If it seems a little dry when you're about to eat it, splash in a little more lemon juice or olive oil and toss it again.
Save This is the kind of salad that tastes like summer tastes, if that makes sense—bright and a little bit tangy and completely unpretentious. Make it often, change it around, and don't be afraid to eat it straight from the bowl while you're standing in your kitchen.
Cooking Guide
- → How do I cook the orzo for best texture?
Boil orzo in salted water until just al dente, then drain and rinse under cold water to stop cooking and keep it firm.
- → Can I substitute the fresh herbs?
Yes, mint or basil work well as alternatives to dill, providing different but complementary herbaceous notes.
- → Is it possible to prepare this dish in advance?
This salad can be made up to one day ahead; refrigerate to allow flavors to meld and serve chilled or at room temperature.
- → What are good protein additions for this dish?
Grilled chicken or shrimp can be added to increase protein and enhance the dish’s heartiness.
- → How should I adjust seasoning before serving?
Taste before serving and add salt, pepper, or extra lemon juice as needed to brighten and balance flavors.
- → Are there common allergens present in this dish?
It contains wheat from orzo and dairy if feta is used; also, red wine vinegar and olives contain sulfites.