Save to Pinterest Last summer my neighbor brought this to our block party and I literally hovered over the bowl the entire afternoon. There is something about the way cold orzo absorbs that bright lemon dressing while the chickpeas make every bite feel substantial enough to stand on its own for lunch. I have made it twelve times since.
My sister in law initially turned her nose up at pasta salad until she tasted this version at my birthday dinner. She asked for the recipe before she even finished her first serving and now makes it for her book club meetings monthly.
Ingredients
- Orzo pasta: This tiny rice shaped pasta catches the vinaigrette in its crevices better than any other pasta shape
- Chickpeas: Rinse them really well and pat them dry so the dressing clings instead of sliding off
- English cucumber: The thinner skin and fewer seeds mean no bitter surprises and a consistently crisp texture
- Cherry tomatoes: They stay firm longer than sliced tomatoes and burst with sweetness when you bite into them
- Red onion: Soaking the diced onion in cold water for ten minutes tames the sharp bite
- Fresh parsley and mint: The mint is the secret ingredient that makes this taste like something special
- Feta cheese: Adds a creamy salty contrast but leave it out if you want to keep it vegan
- Lemon juice and zest: Both are essential for that punchy citrus brightness that cuts through the olive oil
- Dijon mustard: Helps the vinaigrette stay emulsified and adds a subtle depth
- Garlic: Mince it right before making the dressing so it does not turn bitter
Instructions
- Cook and cool the orzo:
- Boil the orzo in salted water until al dente then drain immediately and rinse under cold water until completely cool to stop the cooking process and prevent sticking.
- Prep all your vegetables:
- Dice the cucumber into small even pieces halve the tomatoes finely chop the red onion and rinse your chickpeas thoroughly while the pasta cooks.
- Whisk the vinaigrette:
- Combine the olive oil lemon juice lemon zest minced garlic Dijon mustard salt and pepper in a small jar and shake vigorously until thickened and creamy.
- Combine everything:
- Toss the cooled orzo chickpeas cucumber tomatoes onion parsley mint and feta in a large bowl then pour the dressing over and mix gently.
- Let it rest and serve:
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld then taste and add more salt or lemon juice if needed.
Save to Pinterest This has become my go to contribution for every summer gathering because it travels beautifully and actually tastes better after sitting in the cooler for an hour. Last week I made three batches for a beach day and came home with an empty container.
Make Ahead Magic
I often cook the orzo and chop all the vegetables the night before then keep them in separate containers. The vinaigrette can be made up to three days ahead and just needs a quick shake before using.
Serving Suggestions
This works as a side dish alongside grilled fish or chicken but I have also topped it with shredded rotisserie chicken for a complete meal. A piece of crusty bread to mop up any extra dressing in the bowl is never a bad idea.
Ways to Customize
Try swapping chickpeas for white beans or adding diced avocado for extra creaminess. Kalamata olives artichoke hearts or roasted red peppers all work beautifully here too.
- Arugula adds a peppery bite when mixed in right before serving
- Roasted pine nuts or toasted pumpkin seeds bring a lovely crunch
- A splash of red wine vinegar deepens the dressing when lemons feel too bright
Save to Pinterest Every time I bring this somewhere someone asks for the recipe which might be the highest compliment a dish can receive. It just hits that perfect spot between refreshing and satisfying.
Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. Store it in an airtight container in the refrigerator for up to 2 days. The orzo absorbs the dressing beautifully over time, developing even more flavor. Toss gently before serving and adjust seasoning if needed.
- → How do I make this gluten-free?
Simply substitute the wheat orzo with gluten-free pasta or rice of similar size. Cook according to package instructions until tender, then proceed with the recipe as written. Ensure all other ingredients, particularly the Dijon mustard, are certified gluten-free.
- → What are good variations to try?
Add diced avocado for creaminess, incorporate Kalamata olives for briny flavor, or toss in roasted red peppers for depth. You can also add crumbled feta, goat cheese, or use a plant-based alternative for vegans. Fresh dill or basil work wonderfully as herb substitutes.
- → Should this salad be served warm or cold?
This salad is versatile and can be enjoyed either way. Serve it chilled for a refreshing summer meal, or at room temperature for a more casual gathering. Chilling it for at least 30 minutes allows the flavors to meld beautifully.
- → Can I make the vinaigrette in advance?
Absolutely. Prepare the lemon vinaigrette up to 24 hours ahead and store it in a sealed jar in the refrigerator. Simply shake well before dressing the salad. This makes last-minute assembly quick and convenient for entertaining.
- → What makes this salad protein-rich?
Chickpeas are the star protein source, providing approximately 10g of plant-based protein per serving. Combined with the orzo and optional feta cheese, this creates a well-balanced, satisfying dish suitable for vegetarians and those seeking meatless proteins.