Greek Orzo Salad

If you’re looking for a light, refreshing, and flavorful pasta salad, this Greek Orzo Salad is the perfect choice. Made with tender orzo pasta, crisp cucumbers, juicy tomatoes, Kalamata olives, feta cheese, and a zesty lemon-olive oil dressing, this dish is packed with Mediterranean flavors. Whether served as a side dish, meal prep lunch, or a light vegetarian main course, this salad is both delicious and incredibly easy to make.

Orzo, a small rice-shaped pasta, absorbs the vibrant Greek-inspired dressing, making every bite burst with tangy, herby goodness. It’s the perfect make-ahead dish that tastes even better the next day, making it great for meal prep, picnics, and potlucks.

Kitchen Equipment Needed

• Large pot for boiling pasta
• Mixing bowls
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Whisk or small jar for dressing

Ingredients Overview

• Orzo Pasta: The perfect base for this salad—light and slightly chewy.
• Fresh Vegetables: Cucumbers, tomatoes, and red onions add crunch and flavor.
• Feta Cheese: Adds a salty, creamy texture that complements the tangy dressing.
• Kalamata Olives: Brings authentic Mediterranean depth.
• Lemon-Olive Oil Dressing: A simple yet flavorful vinaigrette that ties everything together.

Ingredients

For the Salad

• 1 1/2 cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup Kalamata olives, sliced
• 1/4 cup red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped

For the Lemon-Olive Oil Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Step 1: Cook the Orzo

1. Bring a large pot of salted water to a boil.
2. Add orzo pasta and cook according to package instructions (about 8-10 minutes), until al dente.
3. Drain and rinse under cold water to stop cooking and prevent sticking.

Step 2: Prepare the Vegetables

1. Dice the cucumber, tomatoes, and red onion into small bite-sized pieces.
2. Slice the Kalamata olives and chop the fresh parsley.

Step 3: Make the Dressing

1. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper.

Step 4: Assemble the Salad

1. In a large mixing bowl, combine cooked orzo, tomatoes, cucumber, olives, red onion, and parsley.
2. Pour the dressing over the salad and toss well to combine.
3. Gently fold in the feta cheese to avoid breaking it too much.

Step 5: Serve & Enjoy

1. Let the salad sit for 15-20 minutes before serving to allow the flavors to meld.
2. Serve chilled or at room temperature as a side dish or light main course.

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~230
• Fat: ~12g
• Carbohydrates: ~25g
• Protein: ~6g

Expert Tips

• For Extra Flavor: Let the salad chill for at least 1 hour before serving.
• Make It a Meal: Add grilled chicken, shrimp, or chickpeas for extra protein.
• Keep the Orzo from Sticking: Toss with a teaspoon of olive oil after rinsing.

FAQs

Can I make Greek Orzo Salad ahead of time?
Yes! This salad tastes even better after sitting for a few hours. Store in the fridge for up to 3 days.

What other cheeses can I use?
Goat cheese or grated Parmesan are great substitutes for feta.

Can I use a different pasta?
Yes! Small pasta shapes like ditalini or couscous work well.

Storing & Freezing

• Storing: Keep in an airtight container in the fridge for up to 3 days.
• Freezing: Not recommended, as the vegetables will lose their texture.

Substitutions & Variations

• Gluten-Free: Use gluten-free orzo or quinoa.
• Spicy Kick: Add red pepper flakes to the dressing.
• Creamy Version: Mix in a spoonful of Greek yogurt for a creamy dressing.

Greek Orzo Salad

If you're looking for a **light, refreshing, and flavorful pasta salad**, this **Greek Orzo Salad** is the perfect choice. Made with **tender orzo pasta, crisp cucumbers, juicy tomatoes, Kalamata olives, feta cheese, and a zesty lemon-olive oil dressing**, this dish is packed with Mediterranean flavors.

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Equipment

• - Large pot for boiling pasta
• Mixing bowls
• Measuring cups and spoons
• - Sharp knife
• - Cutting board
• - Whisk or small jar (for dressing)

Ingredients

  

• #### **For the Salad**
• - 1 1/2 cups orzo pasta
• - 1 cup cherry tomatoes halved
• - 1 cup cucumber diced
• - 1/2 cup Kalamata olives sliced
• - 1/4 cup red onion finely chopped
• - 1/2 cup crumbled feta cheese
• - 1/4 cup fresh parsley chopped
• #### **For the Lemon-Olive Oil Dressing**
• - 1/4 cup extra virgin olive oil
• - 2 tablespoons fresh lemon juice
• - 1 teaspoon red wine vinegar
• - 1 clove garlic minced
• - 1 teaspoon dried oregano
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper

Instructions

 

• #### **Step 1: Cook the Orzo**
• Bring a large pot of salted water to a boil.
• Add **orzo pasta** and cook according to package instructions (**about 8-10 minutes**), until al dente.
• Drain and rinse under cold water to stop cooking and prevent sticking.
• #### **Step 2: Prepare the Vegetables**
• Dice the **cucumber, tomatoes, and red onion** into small bite-sized pieces.
• Slice the **Kalamata olives** and chop the fresh parsley.
• #### **Step 3: Make the Dressing**
• In a small bowl or jar, whisk together **olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper**.
• #### **Step 4: Assemble the Salad**
• In a **large mixing bowl**, combine cooked **orzo, tomatoes, cucumber, olives, red onion, and parsley**.
• Pour the **dressing** over the salad and toss well to combine.
• Gently fold in the **feta cheese** to avoid breaking it too much.
• #### **Step 5: Serve & Enjoy**
• Let the salad sit for **15-20 minutes** before serving to allow the flavors to meld.
• Serve chilled or at room temperature as a side dish or light main course.