Easy Greek Orzo Salad

This Easy Greek Orzo Salad is fresh, colorful, and packed with Mediterranean flavors. Tender orzo pasta is tossed with crisp vegetables, feta cheese, olives, and a zesty homemade dressing for the perfect side dish, light lunch, or potluck favorite.

Easy Greek Orzo Salad

This easy Greek Orzo Salad is packed with cucumber, tomatoes, feta, olives, and a homemade lemon dressing. Perfect for meal prep and summer gatherings.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6

Calories: 320

Ingredients Method Notes

Ingredients

  

• For the Salad
• 1½ cups dry orzo pasta
• 1 cup cucumber diced
• 1 cup cherry tomatoes halved
• ½ cup crumbled feta cheese
• ⅓ cup Kalamata olives sliced
• ¼ cup red onion finely diced
• 2 tablespoons chopped fresh parsley
• For the Dressing
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 garlic clove minced
• Salt and black pepper to taste

Method

 

1. Bring a large pot of salted water to a boil.
2. Cook the orzo according to the package directions until al dente.
3. Drain and rinse under cold water to cool completely.
4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, garlic, salt, and pepper.
5. In a large mixing bowl, combine the cooled orzo, cucumber, cherry tomatoes, feta cheese, olives, red onion, and parsley.
6. Pour the dressing over the salad and toss gently until everything is evenly coated.
7. Refrigerate for at least 30 minutes before serving for the best flavor.
8. Serve chilled.

Notes

• Rinse the cooked orzo with cold water to stop the cooking.
• Use block feta and crumble it yourself for the best flavor.
• Taste before serving and adjust the seasoning if needed.
• The salad tastes even better after chilling.
• Stir before serving if it has been refrigerated.

Variations

• Add grilled chicken for extra protein.
• Mix in chickpeas for a vegetarian protein boost.
• Add diced bell peppers for more crunch.
• Toss in fresh spinach or arugula.
• Replace feta with fresh mozzarella pearls.
• Add diced avocado just before serving.

Serving Suggestions

• Pair with grilled chicken or steak.
• Serve alongside grilled shrimp.
• Enjoy with burgers or sandwiches.
• Bring it to picnics and potlucks.
• Serve as a light summer lunch.
• Add warm pita bread on the side.

Tips

• Cook the orzo just until al dente.
• Chill for at least 30 minutes before serving.
• Use fresh lemon juice for the brightest flavor.
• Store leftovers in an airtight container.
• Refresh leftovers with a splash of olive oil and lemon juice.
• Garnish with extra feta and parsley before serving.

Prep Time, Cook Time, and Total Time

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings

Serves: 6

Nutrition Information (Approximate Per Serving)

• Calories: 320
• Protein: 8g
• Carbohydrates: 32g
• Fat: 18g
• Sodium: 430mg

FAQs

Can I make Greek orzo salad ahead of time?

Yes. It can be made up to one day in advance. In fact, the flavors develop even more after chilling in the refrigerator.

How long does Greek orzo salad last?

Store it in an airtight container in the refrigerator for up to 4 days. Stir before serving and refresh with a little olive oil if needed.

Can I use another pasta instead of orzo?

Absolutely. Small pasta shapes like ditalini, pearl couscous, or small shells work well if you don’t have orzo.

Can I make this salad gluten-free?

Yes. Simply substitute the regular orzo with gluten-free orzo or your favorite gluten-free small pasta.

What protein goes best with Greek orzo salad?

Grilled chicken, shrimp, salmon, steak, or chickpeas all pair wonderfully with this salad.

Can I freeze Greek orzo salad?

Freezing is not recommended because the vegetables lose their crisp texture and the feta changes consistency after thawing.

Conclusion

Easy Greek Orzo Salad is a fresh, vibrant recipe that’s perfect for meal prep, summer gatherings, or an easy weeknight side dish. With crisp vegetables, tangy feta, and a bright homemade dressing, it’s a recipe you’ll make all season long.