Orzo makes a great pasta salad base because it has a firm and toothsome texture (as long as you don’t overcook it), but you can substitute fusilli, orecchiette, or any other short pasta that’s in your pantry. Adding warm grilled vegetables is also an option if you’re making the salad the day of your picnic; I love the addition of grilled eggplant and peppers, but this recipe serves as a base for creativity. Not a dill fan? Try tarragon or basil.

Print Recipe

Mediterranean Orzo Salad

Ingredients

Salad

  • 8 ounces orzo
  • 2 teaspoons kosher salt
  • 3 zucchini, sliced into thin half-moons
  • 1 pint cherry tomatoes, halved
  • 1 cup (1 15-ounce can) chickpeas, drained, rinsed
  • 1/2 cup kalamata olives, pitted and halved
  • 1 cup crumbled feta, crumbled
  • Fresh dill, chopped, for serving, chopped

Dressing

  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 teaspoon dijon mustard
  • 1/4 cup olive oil (or avocado oil)
  • 1/4 cup shallot, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  • Bring a large pot of water to a boil. Season boiling water with salt, add orzo, stirring occasionally, and cook until al dente (be sure not to overcook).
  • Meanwhile, in a large bowl, whisk together lemon juice and mustard. While whisking, slowly add oil; continue whisking until emulsified. Stir in shallot and dill; season with salt and pepper.
  • Strain orzo and transfer to the bowl with dressing. Toss the salad while it’s hot; this allows the orzo to absorb more of the dressing. Add zucchini, tomatoes, chickpeas, and olives, and toss to coat. Fold in feta. When ready to serve, top with fresh dill.
  • The salad can be stored in an airtight container in the refrigerator for up to 3 days. If using grilled vegetables, salad should be consumed the same day, as they can get mushy.

Notes

Packing for picnic: Store salad in a cooler.