Greek Orzo Salad Recipe
Greek Orzo Salad is the kind of dish that instantly whisks you away to the sun-drenched shores of the Mediterranean, all from the comfort of your own kitchen. Bursting with crisp vegetables, briny olives, tangy feta, and that irresistible herby dressing, it’s a true celebration of fresh flavors and vibrant colors. Whether you need a lively side for a backyard cookout, a filling no-fuss lunch, or a shareable dish to bring to a gathering, this Greek Orzo Salad shines in every scenario. You’ll find it’s refreshingly easy to make, absolutely delicious, and endlessly customizable.
Ingredients You’ll Need
This Greek Orzo Salad comes together with simple, staple ingredients that each add something special—whether it’s crunch, creaminess, or a burst of sweet acidity. Every bite is layered with textures and flavors, so don’t skip a thing!
- Orzo Pasta: Looks like rice but cooks up with the tender bite of pasta; your base for all the vegetable goodness.
- Cherry Tomatoes (1 cup, halved): Bring a juicy, sweet pop and gorgeous color to every forkful.
- Cucumber (1 cup, diced): Adds crispness and a cool, refreshing crunch that keeps the salad lively.
- Red Bell Pepper (1/2 cup, diced): Gives the salad brightness and a subtle sweetness.
- Red Onion (1/4 cup, finely chopped): Lends gentle sharpness and a beautiful peppery bite.
- Kalamata Olives (1/2 cup, sliced): Salty and deeply savory, these are the unmistakable twist that makes it Greek!
- Feta Cheese (1/2 cup, crumbled): Creamy, salty, and tangy—truly the star topping for this Mediterranean classic.
- Fresh Parsley (2 tbsp, chopped): Brings a fresh, herbal finish and lovely flecks of green.
- Extra-Virgin Olive Oil (1/4 cup): The dressing’s silky, fruity backbone—choose the best you can find.
- Red Wine Vinegar (2 tbsp): Delivers bright acidity that balances out all the richness and salt.
- Fresh Lemon Juice (1 tbsp): Adds a lively citrus note that makes the whole salad sing.
- Dried Oregano (1 tsp): The flavor secret: It lends that unmistakable Greek aroma to the dressing.
- Garlic (1 clove, minced): A little zing goes a long way—don’t skip this sharp, garlicky hit.
- Salt (1/2 tsp): Essential to bring every flavor to life.
- Black Pepper (1/4 tsp): Rounds everything out with a gentle warmth.
How to Make Greek Orzo Salad
Step 1: Cook the Orzo
Bring a large pot of salted water to a boil and add your orzo. Cook according to the package directions until it’s al dente—perfectly tender but not mushy. Once it’s done, drain and rinse it under cold water. This not only stops the cooking process but also cools the orzo quickly, making it ready for salad assembly.
Step 2: Chop and Prep the Veggies
While the orzo cooks, chop your cherry tomatoes in half, dice up the cucumber and red bell pepper, finely mince the red onion, and slice those glorious Kalamata olives. This little bit of prep transforms a handful of ingredients into a rainbow of textures and flavors, so take a moment to appreciate the vibrant palette!
Step 3: Make the Dressing
In a small bowl or a mason jar, whisk together your extra-virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper. This dressing is bright, zesty, and just a little herbaceous—the flavors that make Greek Orzo Salad so addictive.
Step 4: Combine and Toss
In a large mixing bowl, add your cooled orzo, prepped vegetables, crumbled feta, and chopped parsley. Pour the tangy, aromatic dressing over everything. Gently toss until each and every bit is delightfully coated with the marinade and looks bright and glossy.
Step 5: Chill and Serve
Transfer the Greek Orzo Salad to the fridge and let it chill for at least 30 minutes. This patience pays off big time—giving all the beautiful flavors a chance to meld. When you’re ready, give it one last toss, taste for seasoning, and you’re good to go!
How to Serve Greek Orzo Salad
Garnishes
Finish your Greek Orzo Salad with a shower of extra crumbled feta, a sprinkle of fresh parsley, or a drizzle of premium olive oil for a glossy finish. If you’re feeling bold, add a handful of toasted pine nuts or a dusting of freshly cracked black pepper. A little lemon zest on top never hurts for extra zing and visual flair.
Side Dishes
This salad is a superstar on its own, but it truly shines when paired with simple grilled chicken, lamb skewers, or crispy falafel. For an ultra-Mediterranean spread, serve it alongside warm pita bread, hummus, and dolmades. Trust me, Greek Orzo Salad has enough personality to keep up with any main course!
Creative Ways to Present
Try scooping portions into lettuce cups for fresh hand-held bites at parties, or serve mounded in a big, shallow platter surrounded by extra veggies for scooping. For picnic lunches, pack single servings in mason jars. Mini phyllo cups filled with Greek Orzo Salad are adorable and totally irresistible for finger food at any gathering.
Make Ahead and Storage
Storing Leftovers
Greek Orzo Salad is actually even better the next day as the flavors deepen and mingle. Store any leftovers in an airtight container in the refrigerator for up to three days. Give it a toss before serving to refresh the textures, and maybe add a pinch more salt or a splash of lemon juice if needed.
Freezing
While this salad keeps beautifully in the fridge for a few days, freezing is not recommended. The fresh vegetables and creamy feta don’t thaw well and can turn mushy. It’s best to enjoy Greek Orzo Salad fresh or within a couple of days for peak flavor and texture.
Reheating
Greek Orzo Salad is meant to be served cold or at room temperature—no reheating necessary! That means you can grab it straight from the fridge for a quick lunch or picnic, and it will taste just as amazing as when you first made it.
FAQs
Can I make Greek Orzo Salad vegan?
Absolutely! Simply leave out the feta cheese or use your favorite plant-based feta alternative. The salad will still be full of flavor and color, thanks to the zesty dressing and mix of fresh vegetables.
Can I use a different kind of pasta?
You sure can! While orzo is traditional and provides that perfect tender bite, feel free to swap in small pasta shapes like ditalini, small shells, or even couscous—just remember to cook your pasta al dente and cool it quickly.
What’s the best way to add protein?
Greek Orzo Salad is super versatile. Toss in some grilled chicken, shrimp, or even a handful of chickpeas for a protein boost. This makes it more substantial for a main course while keeping all the classic flavors front and center.
Can I prepare Greek Orzo Salad in advance?
Definitely! This salad actually improves after a few hours in the fridge—the flavors marry and mellow. Just keep it chilled in a closed container, and add any extra garnishes right before serving for maximum freshness.
How do I make this gluten-free?
Simply choose a gluten-free orzo or a similar small pasta shape made from gluten-free grains. Cook according to the package, and you’ll have a gluten-free Greek Orzo Salad that’s just as delicious and crowd-pleasing.
Final Thoughts
There’s something magical about the bright, harmonious flavors in a Greek Orzo Salad—it’s a dish you’ll want to share at every picnic, potluck, or busy weeknight dinner. Give this recipe a try and watch how quickly it disappears; it might just become a new staple in your kitchen, too!
Print
Greek Orzo Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Orzo Salad is a refreshing and flavorful dish perfect for a light lunch or as a side dish at a summer gathering. The combination of orzo pasta, fresh vegetables, tangy feta cheese, and a zesty dressing creates a Mediterranean-inspired salad that is sure to impress.
Ingredients
Salad:
- 8 oz orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Orzo: Cook orzo according to package directions until al dente. Drain and rinse under cold water to stop cooking; transfer to a large bowl.
- Prepare Salad: Add tomatoes, cucumber, bell pepper, red onion, olives, feta, and parsley to the orzo in the bowl.
- Make Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper.
- Toss Salad: Pour dressing over the salad and toss until everything is evenly coated.
- Chill: Chill the salad for at least 30 minutes before serving to let flavors meld.
Notes
- For added protein, stir in grilled chicken or chickpeas.
- This salad can be made ahead and stored covered in the refrigerator for up to 3 days. Toss again before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
