To cook orzo pasta for Greek Orzo Salad, bring a medium pot of water to a boil and add a little vegetable oil. Add 1 cup of orzo pasta and cook until al dente, which usually takes about 8-10 minutes. Once cooked, strain the orzo but do not rinse it. Allow it to cool before mixing it into the salad.

Yes, Greek Orzo Salad can easily be made vegan by omitting the feta cheese or substituting it with a vegan cheese alternative. The salad is already vegetarian-friendly due to its base of vegetables, orzo, and chickpeas, making it a nutritious option for those following a vegetarian diet.

If you don't have chickpeas on hand, you can substitute them with other legumes such as black beans or cannellini beans. Alternatively, you could use diced grilled chicken or tofu for added protein, depending on your dietary preferences.

To store leftover Greek Orzo Salad, place it in an airtight container and refrigerate. It should stay fresh for up to 3 days. If the salad seems dry after refrigeration, you can add a splash of olive oil or lemon juice before serving to refresh the flavors.

Greek Orzo Salad pairs wonderfully with grilled meats like chicken or lamb, as well as seafood dishes such as grilled shrimp. It also complements Mediterranean appetizers like hummus, tzatziki, or stuffed grape leaves for a complete meal.