This Greek Orzo Salad combines crisp fresh vegetables, kalamata olives, tender orzo pasta and creamy feta, all tossed in a bright homemade Greek vinaigrette. It’s an ideal choice for lunch, dinner, meal prep or as a colorful side dish for any gathering. Our family loves this recipe for its fresh textures and balanced flavors.
This easy Greek Orzo Salad is nutritious, satisfying and delicious. It’s inspired by classic Mediterranean salads and features vibrant vegetables, hearty orzo and tangy feta, all coated in a zesty lemon-mustard vinaigrette.
Why you’ll love this Greek Orzo Salad
- Hearty and filling: The orzo and feta make it a satisfying meal or side.
- Bright homemade dressing: Lemon, mustard and red wine vinegar combine for a balanced, flavorful vinaigrette.
- Quick and simple: Ready in minutes once the orzo is cooked.
Ingredients you’ll need
- Orzo pasta
- Vegetables: cherry or vine tomatoes, cucumber, red/purple onion
- Kalamata olives
- Fresh parsley
- Feta cheese (cubed or crumbled)
- Greek dressing: lemon juice, olive oil, salt, black pepper, dried oregano, Dijon mustard, red wine vinegar, honey, fresh garlic
How to make this Greek Orzo Salad
- Cook the orzo: Prepare the orzo according to package directions until al dente, then drain and cool slightly.
- Prep the vegetables: Dice the cucumbers and tomatoes, finely chop the onion and parsley, and halve the olives.
- Assemble: Combine the cooked orzo with the prepared vegetables, olives and parsley in a large bowl.
- Make the vinaigrette: Whisk together lemon juice, olive oil, Dijon mustard, red wine vinegar, honey, minced garlic, oregano, salt and cracked black pepper until emulsified.
- Toss and serve: Pour the dressing over the salad, toss gently to coat, then add the feta and fold lightly. Serve immediately or chill briefly to meld flavors.
Recipe notes and tips
- Cook the orzo al dente so it keeps a pleasant bite in the salad.
- Use cubed feta for a nice texture; crumbled feta works well if cubed is unavailable.
- Dice and slice the vegetables fairly small so each forkful includes a bit of everything.
- For best texture, toss the salad with the dressing first, then add the feta and gently fold it in to avoid breaking the cheese.
- Serve as a main course or a side; it stores well for meal prep when kept chilled.
FAQ’s
What is Greek Orzo Salad?
Greek Orzo Salad is a Mediterranean-style salad that adds orzo pasta to the components of a traditional Greek salad. Orzo is a rice-shaped pasta, and the classic Greek salad elements include tomatoes, cucumbers, onions, kalamata olives and feta. Variations often include bell pepper, capers or fresh herbs.
How long does the Greek Orzo Salad last in the fridge?
It can keep 3–4 days refrigerated, but for the best texture and flavor I recommend eating it within 48 hours so the vegetables remain crisp and the orzo doesn’t get soggy.
What should I do with leftover Orzo?
Store leftover orzo in an airtight container in the refrigerator once it has cooled, ideally within two hours after cooking. Use it in salads, soups or as a base for bowls.
Is Orzo rice?
No. Orzo is a small, rice-shaped pasta usually made from durum wheat semolina, not rice.
Is it healthy?
It can be part of a healthy meal depending on portions and ingredient choices. Swap in whole-wheat orzo or reduce the pasta for a lower-carb version. The salad provides vegetables, healthy fats from olive oil and protein from feta.
Can I make this ahead of time?
Yes. Prepare the salad ahead and refrigerate, but store the dressing separately until serving to preserve crispness. Toss with dressing just before serving for the best texture.
Other salad recipes you may like
- Greek Chickpea Salad
- Brussels Sprouts Salad
- Shrimp Salad
- Shrimp Orzo Salad
I hope you enjoy this Greek Orzo Salad. If you try it, share it with friends and family and adapt it to your taste—add fresh herbs, swap cheeses, or use whole-wheat orzo for a heartier version.
Greek Orzo Salad
Ingredients
- 1 1/4 cup Orzo pasta, cooked al dente
- 2 cups cucumber, diced or sliced
- 2 cups vine or cherry tomatoes, diced
- 1/3 cup purple (red) onion, finely diced
- 1/4 cup fresh parsley, chopped
- 3/4 cup kalamata olives, pitted and halved
- 1 cup feta cheese, mini cubed or crumbled
Greek Dressing Vinaigrette
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tsp freshly cracked black pepper
- 3/4 tsp salt (adjust to taste)
- 1 tsp dried oregano
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1 tsp fresh garlic, minced
Instructions
- Cook the orzo pasta al dente, then drain and let it cool slightly.
- Slice, dice and chop the vegetables and halve the olives.
- Combine the orzo, vegetables, olives and parsley in a large bowl.
- Whisk the dressing ingredients together in a small bowl until combined.
- Pour the dressing over the salad and toss lightly to coat. Add the feta and fold gently.
- Transfer to a serving dish or serve from the bowl. Enjoy.
Notes
- Cook orzo al dente for the best texture.
- Use cubed or crumbled feta depending on preference.
- If preparing ahead, keep the dressing separate until ready to serve to maintain crispness.
Nutrition
Carbohydrates: 31 g |
Protein: 9 g |
Fat: 18 g