Summer Orzo Salad with Feta and Chickpeas | CookOS

Summer Orzo Salad

Name: Summer Orzo Salad with Feta and Chickpeas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 lb orzo pasta; 4 Persian cucumbers; 1 pint cherry tomatoes; 1 can (15 oz) chickpeas; 1 can (14 oz) quartered artichoke hearts; 1/2 red onion; 1 bunch fresh parsley; 7 oz feta cheese; 3 cloves garlic; 1 lemon; 1/2 cup olive oil; 1/4 cup red wine vinegar; 1 tbsp dried oregano; salt, to taste; black pepper, to taste

Summer Orzo Salad is a light Mediterranean pasta dish loaded with fresh vegetables, chickpeas, and creamy feta, bound together by a bright lemon-herb vinaigrette. It's equally at home as a side dish or vegetarian main course.

🌍Mediterranean 🏷️Orzo salad 🏷️Pasta salad 🏷️Summer salad 🏷️Greek-inspired Feta cheese

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by dianakonfederat

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Ingredients

1 lb orzo pasta
4 Persian cucumbers
1 pint cherry tomatoes
1 can (15 oz) chickpeas
1 can (14 oz) quartered artichoke hearts
1/2 red onion
1 bunch fresh parsley
7 oz feta cheese
3 cloves garlic
1 lemon
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp dried oregano
salt, to taste
black pepper, to taste

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Instructions

1
Cook orzo pasta according to package directions. Drain and set aside to cool.
2
Prepare the vegetables: thinly slice the cucumbers, halve the cherry tomatoes, roughly chop the drained artichoke hearts, thinly slice the red onion, and chop the fresh parsley.
3
In a large salad bowl, combine the sliced cucumbers, halved tomatoes, rinsed chickpeas, chopped artichoke hearts, sliced red onion, and chopped parsley.
4
Add the cooled orzo pasta to the bowl with the vegetables.
5
Prepare the dressing. In a separate bowl or liquid measuring cup, combine the minced garlic, juice of one lemon, olive oil, red wine vinegar, and dried oregano.
6
Season the dressing with salt and freshly ground black pepper to taste, then whisk until well combined.
7
Pour the dressing over the orzo and vegetables in the large bowl.
8
Toss everything together until the salad is evenly coated with the dressing.
9
Crumble the block of feta cheese over the top of the salad and gently toss to incorporate.
10
Serve immediately or refrigerate until ready to serve.

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Tips & Notes

Pro tips

Rinse cooked orzo under cool water immediately to stop carryover cooking and prevent clumping; toss with 1 tablespoon olive oil while still warm.
Dice cucumbers and tomatoes just before assembling to minimize water release; pat artichoke hearts dry with paper towels to prevent diluting the vinaigrette.
Make the vinaigrette with freshly minced garlic and lemon juice at least 15 minutes before serving to allow flavors to meld; whisk well before each use.
For best texture, fold in feta cheese gently 10 minutes before serving to avoid breaking it into fine crumbles; reserve some larger pieces for garnish.

Substitutions

Persian cucumbers → English cucumber or zucchini (use raw or lightly grilled)
Cherry tomatoes → diced heirloom tomatoes or sun-dried tomatoes (rehydrate sun-dried first)
Chickpeas → white beans or cannellini beans (similar texture and neutral flavor)
Feta cheese → goat cheese crumbles or ricotta salata (tanginess and crumbliness vary)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; dress just before serving. Prepare components separately up to 1 day ahead and assemble fresh.

Common Questions

Can I make this salad ahead of time?

Yes. Prepare all components separately and store in the refrigerator for up to 1 day. Toss with the vinaigrette 30 minutes before serving to prevent the pasta from becoming soggy.

How do I keep the orzo from getting mushy?

Cook the orzo 1-2 minutes under the package time (aim for al dente), rinse with cool water, and dress lightly just before serving. Store the dressing separately if making ahead.

Is this salad vegetarian?

Yes. All ingredients—orzo, chickpeas, vegetables, feta, and lemon-herb vinaigrette—are vegetarian.

Can I use frozen artichoke hearts instead of canned?

Yes. Thaw frozen artichoke hearts, pat dry, and chop to match the size of canned quarters. This reduces excess moisture and prevents watering down the salad.

What is the best way to scale this recipe?

Scale all ingredients proportionally. For larger batches, keep the vinaigrette ratio the same (3 parts oil to 1 part lemon juice). Taste and adjust seasoning before serving.