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If you’re looking for an easy Mediterranean pasta salad that’s fresh, colorful, and packed with flavor, this lightened-up version of Trisha Yearwood’s Orzo Salad is a winner.
I first discovered this recipe while watching Trisha on Food Network and immediately knew I wanted to try it. A quick trip to the grocery store for orzo and feta cheese, and lunch was underway.
With tender orzo, chickpeas, crisp cucumber, juicy tomatoes, salty feta, briny olives, and a simple red wine vinaigrette, this salad has all the flavors of a classic Greek salad in pasta salad form. It’s perfect for lunch, potlucks, picnics, meal prep, or as a side dish alongside grilled chicken, shrimp, fish, or burgers.
Best of all, it tastes even better after a little time in the refrigerator, making it a great make-ahead recipe.
Table of Contents
- Why You’ll Love This Orzo Salad
- Ingredients & Substitutions
- How Many Calories and WW Points?
- Recipe Notes
- Variations & Easy Additions
- What to Serve with Orzo Salad
- Make-Ahead & Storage Tips
- Mediterranean Orzo Salad with Chickpeas & Feta Recipe
- Frequently Asked Questions
- More Mediterranean-Inspired Salads You’ll Love
Why You’ll Love This Orzo Salad
- Easy to make
- Perfect for meal prep
- Packed with Mediterranean flavors
- Great for lunches, picnics, and potlucks
- WW-friendly and lighter than many pasta salads
- Easily adapted with whatever vegetables you have on hand
- Delicious as a side dish or light main course
Ingredients & Substitutions
Orzo pasta – This rice-shaped pasta cooks quickly and provides the perfect base for the salad. Whole wheat orzo works well too.
Chickpeas (garbanzo beans) – Add protein, fiber, and staying power. White beans can be substituted.
Grape or cherry tomatoes – Bring freshness, color, and sweetness. Any ripe tomato works.
Cucumber – Adds crunch and freshness. English or Persian cucumbers are especially nice.
Red onion – Provides a little bite and color. Green onions can be substituted for a milder flavor.
Red bell pepper – My addition for extra crunch, color, and volume.
Feta cheese – Adds classic Mediterranean flavor. Reduced-fat feta works well.
Kalamata olives – Salty, briny, and delicious. Black olives can be substituted if preferred.
Pepperoncini (optional) – Adds a little tang and zing.
Red wine vinegar – Forms the base of the simple dressing.
Olive oil – Just enough to bring everything together.
Salt and freshly ground black pepper – To taste.
Fresh mint – Brightens the entire salad. Fresh parsley or basil also work well.
How Many Calories and WW Points?
According to my calculations, each 3/4 cup serving has 180 calories and 5 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
Recipe Notes
The original recipe was already pretty healthy, but I made a few small changes to lighten it up and stretch the servings:
- Reduced the orzo from 1½ cups to 1 cup
- Increased the tomatoes from 1½ cups to 2 cups
- Reduced the olive oil from 3 tablespoons to 2 tablespoons
- Added cucumber and red bell pepper for extra crunch and volume
- Added pepperoncini for a little extra zing
- Cooked the orzo in salted water rather than chicken broth
Served with a few sautéed shrimp on the side, Mom and I both agreed this made a wonderfully satisfying lunch.
Fresh, tangy, colorful, and packed with texture, it’s exactly the kind of simple food I find myself craving more and more these days.
Variations & Easy Additions
This recipe is very flexible. Try adding:
- Cooked shrimp
- Rotisserie chicken
- Grilled salmon
- Canned tuna
- Artichoke hearts
- Zucchini
- Peas
- Roasted red peppers
- Fresh spinach
- Greek seasoning blend
- Shaved Parmesan cheese
For a vegetarian main dish, simply increase the chickpeas.
What to Serve with Orzo Salad
This Mediterranean orzo salad pairs beautifully with:
- Burgers
- Grilled Chicken
- Grilled Pork Chops or Pork Tenderloin
- Grilled Fish or Shrimp
- Grilled Vegetables
- Roasted Chicken
It’s also hearty enough to enjoy all by itself for lunch.
Make-Ahead & Storage Tips
This salad can be made several hours ahead or even the day before serving.
Store leftovers covered in the refrigerator for up to 4 days.
If the salad seems dry after chilling, simply toss with a splash of red wine vinegar or a drizzle of olive oil before serving.
If you’ve made this easy Mediterranean Orzo Pasta Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Mediterranean Orzo Salad with Chickpeas & Feta
Equipment
Ingredients
- 1 cup orzo
- 15 ounces canned chickpeas, drained
- 2 cups grape tomatoes, cut in half
- 1 cup chopped cucumber
- 1/2 cup finely chopped red onion
- 1/2 cup feta cheese, crumbled
- 20 kalamata olives, pitted and chopped
- 2 tablespoons pepperoncini, chopped (optional)
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 handful fresh mint, torn
Instructions
- Cook the orzo in salted water according to the package directions until done (about 7 to 9 minutes.)
- Drain the orzo in a colander (affiliate link) and allow to cool.
- In a large bowl, toss together the orzo, chickpeas, tomatoes, cucumber, onion, feta, olives, pepperoncini (if using), vinegar, oil, and salt and pepper to taste.
- Toss in the mint.
- Serve at room temperature.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Variations:
- Add chopped cooked chicken or shrimp to turn it into a meal in a bowl
- Add more veg to pump up the volume: Chopped red bell pepper, zucchini, mushrooms, canned drained artichoke hearts, peas, etc.
- Add Greek Seasoning blend
- Top with shaved Parmesan cheese
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Trisha’s Table: My Feel-Good Favorites for a Balanced Life (affiliate link) by Trisha Yearwood
Frequently Asked Questions
Can I make this ahead?
Absolutely. In fact, the flavors improve after a few hours in the refrigerator.
Can I use another pasta?
Yes. Small pasta shapes such as ditalini, small shells, or rotini work well if you don’t have orzo.
Is orzo rice?
No. Although it looks like rice, orzo is actually a small pasta.
Can I make it gluten-free?
Yes. Substitute your favorite gluten-free orzo or small gluten-free pasta.
Made this today and it was wonderful. Turned out I didn’t have any red wine vinegar so I used a Balsamic Vinaigrette, also added fresh zucchini. Thanks for all you do!
Great taste without added dalt
I’ve adapted this recipe to my family’s tastes & have made it several times. We are not fans of chickpeas so I left them out and also skipped the vinegar & oil— in my opinion it doesn’t need it! We love this dish and usually serve it with grilled chicken. YUMMY!
Martha, Thanks for taking the time to let us know!
Would love it if you included sodium count in nutritional facts. Some WW need to track that also
Just printed recipe for Trisha Yearwood orzo ww salad.. looks and sounds yummy.
This looks great! I would love to try it!
I have made this twice and it is fabulous.
I love the way you lightened this salad up and the idea of adding shrimp. I might also add red bell pepper and spinach or anything else in my fridge that would be compatible. You made it so easy, too, by putting the veggies and dressing in a bowl and then adding warm orzo. The video made it clear and easy. Thank you!
THE SKINNY ON TRISHA YEARWOOD ORZO SALAD MADE LIGHTER
I want to make this as it looks wonderful ND HEALTHY
I always look forward to receiving your emails and enjoy so many. One of my favorites is the chickpea feta salad!