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Home » Appetizers & Sides » Greek Orzo Salad

Published: Aug 13, 2021 · Modified: Sep 6, 2022 by Kelsey· This post may contain affiliate links ·

Greek Orzo Salad

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This delicious orzo salad recipe makes a delicious vegan appetizer, vegan side, and is perfect for a mid-day snack.

Picture of orzo salad in a white bowl garnished with a handful of fresh green basil leaves.

If you're looking for delicious and easy orzo recipes, look no further. You have come to the right place!

This dish is filled with fresh vegetables and herbs and reminds me of all the flavors of summer.

Everyone loves a Greek salad with orzo, and this brings things to the next level. Impress everyone at your next cookout or family gathering with this yummy recipe.

Ingredients

A white platter holding small white bowls of ingredients including: basil, orzo, dressing, tomatoes, olives, red onion, chickpeas, cucumber, sun dried tomato

Orzo: Feel free to use your favorite brand or type of orzo. I've used classic and also chickpea orzo and they have both been delicious. This article from Good Housekeeping tells you all about Orzo and how to best prepare it.

Kalamata Olives: Do everything in your power not to omit these olives. They bring such a good flavor to the recipe. I also like to finely chop about half of the olives and leave the other half of them whole, this way you get yummy olives in every bite!

Basil: Another flavor staple in this recipe. Try not to omit the basil, but if you must then swap it for another fresh herb like parsley.

Tomatoes: I used sweet cherry tomatoes. You can use any type you prefer best, I only caution you to remove the seeds and mushy part of the tomato if you use a larger tomato.

Cucumbers: They add great texture and fresh flavor to this dish. Again, you will want to remove the seeds because that part of the cucumber holds so much moisture.

Chickpeas: The chickpeas (also known as Garbanzo beans) will add protein and more good texture.

Red Onion: Another good flavor boost in this recipe.

Sun Dried Tomato: This gives really delicious and unique flavor to the dish.

Directions

Ingredients for orzo salad displayed in a white bowl in sections by ingredient.

Start by rinsing and cooking your orzo according to package instructions.

While the orzo cooks, make your dressing and set it aside. Do this before prepping the veggies so the flavors in the dressing have time to meld.

Once the dressing is made, wash and prep your other ingredients according to the ingredient list.

Drain and rinse the orzo with cool water once it has finished cooking. Combine the orzo with all of the other ingredients in a large bowl. Add the dressing and gently mix everything until the dressing has coated everything.

Add any extra basil or fresh herbs to garnish, serve, and enjoy!

A hand holding a white bowl filled with orzo salad, and another hand reaching into the bowl with a fork.

Tips, Tricks, and Storage

This recipe is really good for prepping and making ahead of time because the flavors only get better over time. This makes it perfect for a meal prep recipe, and great for a make-ahead meal.

Store it in a covered, air tight container for up to 5 days.

If you make substitutions to any of the heavy hitters when it comes to flavor, be sure to sub in another delicious, flavorful ingredient in its place. You can never go wrong with fresh herbs!

a vertical shot of a white bowl containing vegan orzo salad

If you're looking for other delicious plant based recipes try these next:

  • Buffalo Cauliflower Salad
  • Sesame Tofu
  • Vegan Charcuterie Board
A white bowl sitting on top of a blue and white dish cloth. Inside the bowl is a Mediterranean Orzo Salad with orzo, chickpeas, tomato, olives, sun-dried tomatoes, red onion, and fresh herbs.

Greek Orzo Salad

Kelsey Riley
This easy vegan appetizer or side dish is filled with delicious fresh foods and flavors.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine Greek, Mediterranean
Servings 8 people
Calories 124 kcal

Ingredients
  

  • ½ cup orzo uncooked
  • ½ cup chickpeas drained and rinsed
  • ¼ cup kalamata olives
  • ¼ cup cherry tomatoes halved
  • ¼ cup cucumbers sliced
  • ¼ cup red onion diced
  • ¼ cup sun dried tomatoes
  • ½ cup basil chopped

Dressing

  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon agave nectar
  • 1 clove garlic minced
  • ¼ teaspoon salt
  • ¼ tsp pepper

Instructions
 

  • Start by rinsing and cooking the orzo according to package instructions.
  • While the orzo cooks, make your dressing and set it aside.
  • Once the dressing is made, wash and prep your other ingredients according to the ingredient list.
  • Drain and rinse the orzo with cool water once it has finished cooking. Combine the orzo with all of the other ingredients in a large bowl. Add the dressing and gently mix everything until the dressing has coated everything.
  • Add any extra basil or fresh herbs to garnish, serve, and enjoy!

Notes

If you don't have agave nectar on hand, you can substitute maple syrup in its place. 

Nutrition

Calories: 124kcal
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

Food Safety Tips

  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

If you try this recipe please leave a star rating below, this helps others find my recipes.

If you snap a picture and share it on Instagram be sure to tag me @plantedinthekitchen or use #plantedinthekitchen in the caption for the chance to be shared on my story!

More Vegan & Plant-Based Appetizers & Sides

  • Ancient Grains Salad
  • Air Fryer Fingerling Potatoes
  • Air Fryer Squash
  • Vegan Chickpea Salad

About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Hi, I'm Kelsey!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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