bowls of orzo salad

This recipe requires a heat source

Recommended materials: Saucepan, large bowl, small bowl, knife, cutting board, measuring spoons (or one big spoon and one small spoon), measuring cups.



  • ⅓ cup olive oil
  • 3 TBSP lemon juice, or juice of 2 lemons
  • 1 clove garlic (minced)
  • Salt and pepper, to taste
  • 12 oz orzo pasta (cooked)
  • 1 15 oz can chickpeas or another bean (drained)
  • 3 cups grape or cherry tomatoes (cut in half)
  • 1 ½ cups pitted kalamata olives (cut in half)
  • 1 ½ cups crumbled feta cheese, plus more for topping (optional)
  • 3 TBSP fresh herbs – parsley, mint, basil, and chives all work! (finely chopped)


  1. Wash hands.
  2. For the dressing: in a jar or bowl, mix together the olive oil, lemon juice, garlic, and a pinch of salt and pepper until totally combined.
  3. For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
  4. Place the orzo, chickpeas or beans, tomatoes, olives, feta, and fresh herbs in a large mixing bowl and pour the dressing over the top. 
  5. Stir to combine and taste, add salt and pepper as needed. 
  6. Refrigerate 1 hour before serving. 
  7. Garnish with more feta and fresh herbs. 
  8. Enjoy!