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Greek Orzo Salad


8 ounces Orzo pasta, cook in salted water according to package directions and then cooled

2 cups Cucumber, diced

2 cups Cherry Tomatoes, halved

1 cup Chickpeas, drained and rinsed

1/4 cup Red Onion, minced

3/4 cup Feta cheese, crumbled

1/4 cup Fresh Parsley, chopped


2 TBSP Meyer Lemon Balsamic Vinegar or Prosecco Wine Vinegar

1 tsp + Rosemary Sea Salt

1 TBSP Feta & Herb Dipper

5 TBSP Dill Infused EVOO or Lemon Infused EVOO


  1. Place cooked and cooled Orzo pasta, tomatoes, chickpeas, onion, parsley, and feta in a large bowl. Toss ingredients together.

  2. In a small bowl, whisk together the oil, vinegar, salt, and rub. Taste for salt and adjust to your liking.

  3. Pour dressing over salad, toss to coat and serve!

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