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Greek Orzo Salad

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Greek Orzo Salad is a fresh, vibrant dish combining tender orzo pasta, crisp vegetables, creamy feta, and a tangy vinaigrette. It’s a perfect side dish, light meal, or easy-to-make lunch, packed with Mediterranean flavors.

Ingredients

1 1/2 cups orzo pasta

1 cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/2 cup Kalamata olives, pitted and sliced

1/4 cup feta cheese, crumbled

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon dried oregano

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to the package instructions, usually 7-9 minutes. Drain the orzo and rinse it under cold water to stop the cooking process. Set aside to cool.
  2. Prepare the veggies: While the orzo cooks, dice the cucumber, halve the cherry tomatoes, and slice the red onion and olives.
  3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, Dijon mustard, garlic powder, salt, and pepper until well combined.
  4. Assemble the salad: In a large mixing bowl, combine the cooked orzo, cucumber, tomatoes, red onion, Kalamata olives, and feta cheese.
  5. Toss with dressing: Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
  6. Garnish and serve: Garnish with chopped fresh parsley and serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

Notes

For a more filling meal, add grilled chicken, shrimp, or chickpeas for extra protein.

Use gluten-free orzo for a gluten-free option, or substitute with another gluten-free pasta.

To make it vegan, omit the feta cheese or use a plant-based feta alternative.

For a spicy twist, add red pepper flakes or finely chopped jalapeƱo.

Store leftovers in the fridge for up to 3 days, but add the feta and dressing just before serving to keep it fresh.

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