This pasta salad is filled with summery freshness in every bite!

This vibrant orzo pasta salad combines garbanzo beans, feta cheese, and veggies, all tossed in a super simple olive oil lemon dressing.

Ideal for picnics, potlucks, or a quick weeknight dinner, serve it as a vegetarian main dish or alongside grilled chicken or shrimp.

serving orzo pasta salad with a wooden spoon

Ingredients for Orzo Pasta Salad

Orzo: The base of this recipe is orzo, a pasta that resembles oversized rice grains. Found in the pasta section of most grocery stores, it’s perfect for salads and can also be served hot. If orzo is unavailable, any mini pasta will work.

Vegetables: Grape or cherry tomatoes add tangy freshness. I add fresh spinach (massaged kale works too!) into orzo salad. Feel free to add any of your favorite crisp veggies.

Chickpeas: Also known as garbanzo beans, chickpeas add texture and protein making this hearty meal.

Bold Flavor: This dish gets a flavor boost from red onion and feta cheese with an easy homemade dressing.


  • Add any veggies from chopped cauliflower to cucumbers or red bell peppers.
  • Stir in kalamata olives, chopped artichokes, or sundried tomatoes.
  • Before serving, sprinkle with fresh herbs like fresh mint, dill, parsley, or fresh basil.
  • Swap the feta for goat cheese.
ingredients to make orzo pasta salad

Dressing for Orzo Pasta Salad

This dressing takes just a couple of minutes but you can use any vinaigrette for an Orzo Pasta Salad.

  • Use a light flavored olive oil, extra virgin olive oil can be a bit bitter for dressings.
  • Stir in 1 teaspoon honey in place of sugar if desired.
  • Lemon zest or fresh dill can be added.
  • To make it quickly, shake the dressing in a mason jar with a lid.

How to Make Orzo Pasta Salad

  1. Whisk the dressing ingredients (per the recipe below).
  2. Cook the orzo until tender, then drain and cool.
  3. Combine all ingredients in a large bowl and toss with dressing. Chill for 1 hour before serving.
Pouring dressing over Orzo pasta salad with tomatoes, spinach and chickpeas in a bowl

Tips For a Perfect Pasta Salad

  • Cook and rinse the orzo to keep it from overcooking.
  • Whisk dressing ingredients up to 2 days ahead of time.
  • Chill the salad for at least an hour before serving to let the flavors blend.
  • Reserve some tomatoes and feta for garnish or sprinkle some herbs on top.
orzo pasta salad in a bowl with feta

More Perfect Pasta Salads

Discover a world of delicious with these hearty pasta salad recipes! They’re the perfect, crowd-pleasing dishes to whip up, whether you’re feeding a family, planning a picnic, or just craving a flavorful, satisfying meal.rnrnrnrnrn

Did you make this Orzo Pasta Salad? Be sure to leave a rating and a comment below!

serving orzo pasta salad with a wooden spoon
4.96 from 21 votes↑ Click stars to rate now!
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Easy Orzo Pasta Salad

This easy orzo pasta salad is a fun Mediterranean twist on a classic pasta salad. With tomatoes, spinach, and garbanzo beans, it's packed with flavor!
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
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  • 1 ½ cups orzo
  • 15 ounces garbanzo beans (chickpeas) drained and rinsed
  • cup red onion finely chopped
  • 2 cups fresh spinach chopped
  • 1 ½ cups tomatoes diced
  • ½ cup feta cheese crumbled


  • cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • ½ teaspoon dijon mustard
  • teaspoon garlic powder


  • Cook orzo until tender. Cool.
  • Combine all dressing ingredients in a small bowl and whisk.
  • Combine orzo with remaining salad ingredients.
  • Toss with dressing and season with salt and pepper.
  • Refrigerate at least 1 hour before serving.


Orzo Pasta Salad will keep in a covered container in the fridge for up to 2 days. Stir before serving again. 
4.96 from 21 votes

Nutrition Information

Calories: 309 | Carbohydrates: 39g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 124mg | Potassium: 346mg | Fiber: 6g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta, Salad, Side Dish
Cuisine American, Mediterranean
close up of Easy Orzo Pasta Salad ingredients with writing
Easy Orzo Pasta Salad with tomatoes and a title
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Can u make the orzo salad ahead of time, I saw the dressing could be made ahead. Really enjoy your recipes.

    1. Yes, this can be made ahead of time. If making ahead of time you may want to keep the dressing on the side and toss right before serving.

  2. Easy side and great for those fresh out of the garden veggies! I used spinach and kale, tomatoes and garbanzo beans. Paired with oven roasted chicken was a delightful and refreshing summer dinner.4 stars

  3. I do something very similar. This one looks very good, too.
    The only real difference is I add some marinated artichoke hearts, diced cucumber, and either capers or kalamata olives. I just like more veggies in mine.5 stars

  4. I have made this for many guests and parties. Always a favorite. I double the lemon as well. Thank you!5 stars

  5. Orzo salad was a great recipe. A lot of flavor and very refreshing for summertime. A definite keeper! Thanks5 stars

  6. I just made this for lunch today and it was so delicious! A great spring/summer meal- very fresh, cool, and healthy. I soaked the onions for about half an hour before adding them to the salad and I added in some cucumber, the rest of the recipe I followed exactly, including the dressing. The orzo and chickpeas were a great balance with the vegetables and the feta gave it a little saltiness. The dressing was great on top, with the fresh lemon and the slight bite from the mustard. I will definitely make this again- thank you for the great recipe!5 stars