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Orzo pasta salad with mint and feta in white bowl
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5 from 5 votes

Orzo Pasta Salad with Mint + Feta

A fresh and delicious orzo pasta salad with orzo, cherry tomatoes, mint and feta cheese tossed in a tangy red wine vinaigrette. Similar to a greek salad, this orzo salad is refreshing and perfect for a picnic or potluck.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch, Salad
Cuisine: American, Italian
Servings: 6
Calories: 182kcal



  • 1 cup orzo pasta (uncooked)
  • 1 can cooked chickpeas (drained + rinsed)
  • 1 cup cucumbers chopped
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion chopped
  • cup fresh mint chopped
  • 1 cup radishes chopped
  • ½ cup crumbled feta cheese

Red Wine Vinaigrette:

  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 3 teaspoons honey
  • 1 clove garlic minced
  • ½ teaspoon Dijon
  • salt and pepper


  • Cook orzo according to package instructions, and allow to cool.
  • Combine all salad ingredients in a large bowl.
  • Shake together all vinaigrette ingredients, then stir into the salad until completely combined.


  • This salad does not keep well and I recommend that you eat it within 1 hour of dressing. See storage tips in the notes.



I do not recommend this salad for meal prep, but you can prep components ahead and assemble just before serving: 
  • cook orzo up to 2 days ahead
  • shake up vinaigrette up to 7 days ahead
  • chop cucumber, tomatoes, onion, radish up to 4 hours ahead
  • chop mint just before serving for the best flavor/texture


Serving: 1/6 batch | Calories: 182kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 158mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 12.8mg | Calcium: 81mg | Iron: 1.1mg