Go Back

Greek Orzo Salad

A refreshing and flavorful Greek Orzo Salad, perfect as a side dish or light meal. This salad combines orzo pasta with fresh vegetables, feta cheese, and a zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups Orzo pasta Cooked al dente then cooled
  • 1 pint Cherry tomatoes Halved
  • 1 English cucumber Seeded & diced
  • ½ small Red onion Thinly sliced
  • ½ cup Kalamata olives Pitted halved
  • 1 cup Feta cheese Crumbled
  • ¼ cup Fresh parsley Roughly chopped
Dressing
  • ¼ cup Extra‑virgin olive oil
  • 3 tbsp Fresh lemon juice From about 1 large lemon
  • 1 tsp Dried oregano
  • 2 cloves Garlic Minced
  • Salt & pepper to taste
  • Sun‑dried tomatoes optional Chopped
  • Bell peppers optional Diced
  • Fresh dill optional Chopped
  • Pine nuts optional Toasted

Method
 

  1. Boil orzo until al dente, then rinse.
  2. Chop tomatoes, cucumber, onion, and parsley.
  3. Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
  4. Toss orzo with veggies, olives, feta, and dressing.
  5. Let the salad sit to meld flavors before serving.

Notes

For best flavor, allow the salad to sit for at least 30 minutes before serving.