When you need a light, refreshing, and satisfying dish, Greek Orzo Salad is a winner every time. With its tender orzo pasta, crisp vegetables, tangy feta, and a bright, herby dressing, this salad perfectly balances textures and flavors. Inspired by classic Mediterranean ingredients but with a hint of Italian influence, this dish is perfect for summer picnics, winter potlucks, or simply as a colorful weeknight side.
Growing up, orzo was a staple in my nonna’s kitchen — she loved turning this tiny, rice-shaped pasta into fresh salads whenever the weather turned warm. Today, I’ve blended those Italian roots with bold Greek flavors to create a dish that feels like a sunny escape on your plate. It’s quick, simple, and guaranteed to impress whether you’re serving it at a party or enjoying a light lunch for two.
Why You’ll Love This Greek Orzo Salad
- Bright, zesty Mediterranean flavors
- Comes together in under 30 minutes
- Perfect for meal prep or potlucks
- Easily customizable with your favorite veggies
- Works as a main or a side dish
Ingredients
- 1 ½ cups orzo pasta
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper, diced
- ½ cup red onion, diced
- ½ cup Kalamata olives, halved
- ½ cup crumbled feta cheese
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
How to Make Greek Orzo Salad
Step 1: Cook the Orzo
Bring a pot of salted water to a boil. Cook the orzo pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and keep it from sticking. Set aside to cool.
Step 2: Prep the Veggies
While the orzo is cooking, dice the cucumber, red bell pepper, and red onion. Slice the cherry tomatoes in half and cut the Kalamata olives as well. Set everything aside in a bowl.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and black pepper. Taste and adjust seasoning if needed — you want a bright, tangy, and balanced flavor.
Step 4: Combine Everything
In a large mixing bowl, combine the cooled orzo, prepared vegetables, olives, and crumbled feta cheese. Pour the dressing over the salad and toss gently until everything is well coated and evenly mixed.
Step 5: Chill and Serve
Cover the salad and chill in the refrigerator for at least 30 minutes to let the flavors meld together. When ready to serve, give it a gentle toss and garnish with extra feta or a sprinkle of fresh herbs if you’d like.
Tips for Success
- Rinse the orzo after cooking to remove excess starch and prevent clumping
- Use fresh lemon juice for the best bright flavor
- Customize the veggies — add artichokes, roasted red peppers, or even baby spinach
- For more protein, add grilled chicken, chickpeas, or shrimp
- Chill before serving to let the flavors fully develop
Serving Suggestions
Greek Orzo Salad is versatile enough to pair with just about anything:
- Serve alongside grilled chicken or fish
- Pack it up for a picnic or potluck
- Enjoy it on its own as a light vegetarian lunch
- Pair with warm pita bread and hummus for a Mediterranean-inspired platter
Storage & Make-Ahead Tips
This salad keeps well in an airtight container in the fridge for up to 3 days. The flavors actually improve as it sits, making it a great make-ahead dish for busy weeks or meal prep. If you like, freshen it up with a squeeze of lemon juice before serving again.
FAQs
Can I make this gluten-free?
Yes! Simply swap traditional orzo for a gluten-free version.
What other cheeses can I use instead of feta?
Crumbled goat cheese or cubed mozzarella work nicely.
Do I have to chill it before serving?
Chilling is best so the flavors blend, but you can serve it right away if you’re short on time.
Let’s Stay Connected
If you make this Greek Orzo Salad, I’d love to hear what you think! Leave a comment or tag me on social media — your delicious creations make my day.
Greek Orzo Salad
Ingredients
- 1 ½ cups orzo pasta
- 1 cup diced cucumber
- 1 cup cherry tomatoes halved
- ½ cup red bell pepper diced
- ½ cup red onion diced
- ½ cup Kalamata olives halved
- ½ cup crumbled feta cheese
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Step 1: Cook the Orzo
- Bring a pot of salted water to a boil. Cook the orzo pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and keep it from sticking. Set aside to cool.
Step 2: Prep the Veggies
- While the orzo is cooking, dice the cucumber, red bell pepper, and red onion. Slice the cherry tomatoes in half and cut the Kalamata olives as well. Set everything aside in a bowl.
Step 3: Make the Dressing
- In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and black pepper. Taste and adjust seasoning if needed — you want a bright, tangy, and balanced flavor.
Step 4: Combine Everything
- In a large mixing bowl, combine the cooled orzo, prepared vegetables, olives, and crumbled feta cheese. Pour the dressing over the salad and toss gently until everything is well coated and evenly mixed.
Step 5: Chill and Serve
- Cover the salad and chill in the refrigerator for at least 30 minutes to let the flavors meld together. When ready to serve, give it a gentle toss and garnish with extra feta or a sprinkle of fresh herbs if you’d like.
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