5 from 2 votes
Overhead shot of Greek Orzo Pasta Salad drizzled with hummus dressing in a neutral colored bowl with ramekins of dressing and fresh basil arranged around the bowl.
Greek Orzo Pasta Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
This healthy Greek Orzo Pasta Salad is incredibly easy make (ready in 25 minutes or less!)! It’s filled with fresh flavors and finished with a creamy hummus dressing (NO MAYO)! It is perfect as side dish or a vegetarian main, and easily customizable with your favorite ingredients! (Healthy, vegetarian, vegan-option)
Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Keyword: Easy, Healthy, Orzo, pasta, salad
Servings: 12
Calories: 161 kcal
  • Kosher Salt & Ground Black Pepper
  • 1 ¼ Cup uncooked Orzo Pasta - (about 10 ounces)
  • 4 ounces Feta Cheese – cubed or crumbled
  • 1 (14.5 ounce) Can Chickpeas – drained, rinsed and dried (You can substitute cooked chicken)
  • 8 ounces Grape Tomatoes - halved
  • ½ Seedless Cucumber – diced
  • 1 Small Red Onion – small diced
  • ½ heaping Cup Pitted Kalamata Olives – pitted & halved or sliced
  • ¼ Cup Basil Leaves – torn (or Parsley)
  • ½ Cup Hummus
  • 4 TBS freshly squeezed Lemon Juice - DIVIDED (about 2 lemons)
  • 1 clove Garlic – minced
  • 5 TBS Extra Virgin Olive Oil - DIVIDED
  • 1 TBS Red Wine Vinegar
  • ½ tsp Dried Oregano
  • Water – as needed to thin dressing (OPTIONAL)
Optional Add-ins: Pine nuts, Sundried Tomatoes, Roasted Red Peppers, Artichoke Hearts, Arugula, Spinach, Lemon Zest, Fresh Oregano or Parsley
  1. Cook the orzo: Add 4 quarts of water to a large pot. Bring water to a boil. Season water generously with salt. Cook the orzo according to package directions until al dente. Drain and rinse the orzo with cold water. Drain again and gently shake the colander to remove as much water as possible. Transfer the cooked orzo to a large bowl.

  2. Season the orzo: Drizzle the orzo with 4 tablespoons of oil and 3 tablespoons of lemon juice. Season with 1 teaspoon of kosher salt and pepper to taste. Toss until thoroughly coated. Set aside to cool.*

  3. Make the dressing: In a small bowl or food processor, combine all the ingredients for the dressing. Season with salt and pepper to taste. Whisk until smooth. OPTIONAL – for a thinner dressing, whisk in water (1 teaspoon at a time until desired consistency is achieved).

  4. Assemble the salad: Add the feta, chickpeas, tomatoes, cucumber, red onion, olives and basil to the bowl with the orzo. Toss to combine. Drizzle with desired amount of dressing and gently toss to combine. Taste and adjust for seasoning with salt and pepper. Serve at room temperature or cold. Enjoy!

Recipe Notes
  1. Make sure you drizzle the orzo with oil and lemon juice while the pasta is still warm so it soaks up the flavor!
  2. While the seasoned orzo is cooling on the counter, prep all the vegetables. Since the hummus dressing is creamy, you do not want the orzo to be hot when you toss it with the dressing.
  3. Do not season the assembled pasta salad with too much salt until you are ready to serve. Since salt will draw moisture out of the cucumbers and tomatoes, adding too much will cause the pasta salad to become watery.
  4. If you don’t like the harsh bite of red onion, run the diced onions under cool water before adding them to the salad. The water will remove the harsh flavor. Just make sure you thoroughly drain the onions before adding them to the salad!
  5. For the best flavor, make sure you use fresh squeezed lemon juice in this recipe! The bottle variety of lemon juice is lackluster in flavor.
  6. To make in advance: This pasta salad actually tastes best if made a few hours in advance! You can make this salad up to a day in advance, however I wait to add the tomatoes and cucumbers until just before serving as they will cause the pasta salad to become watery.
  7. Leftover Pasta Salad can be stored in an airtight container in the refrigerator for up to 4 days.

Recipe Serves: 10-12

Nutritional information based on 12 servings. 

Nutrition Facts
Greek Orzo Pasta Salad
Amount Per Serving
Calories 161 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 148mg6%
Potassium 141mg4%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 237IU5%
Vitamin C 4mg5%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.