Greek Orzo Salad

Greek Orzo Salad is a fresh and colorful pasta salad filled with juicy cherry tomatoes, crisp cucumber, olives, and crumbled feta, all tossed in a bright lemon and olive oil dressing. It’s simple to make and perfect for summer lunches, picnics, potlucks, or serving alongside your favorite grilled dishes.

This recipe made such a hit at our last year Christmas Eve dinner they asked me to bring it again. Once you assemble the ingredients it really is a snap to make

Phyllis S.

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What is Orzo?

Orzo is a small, rice-shaped pasta that works especially well in soups, pasta salads, and side dishes. You can usually find it in the pasta aisle at most grocery stores, and both regular and whole-wheat orzo work in this recipe.

How to Make Greek Orzo Salad

The Ingredients

Complete list of ingredients and amounts can be found in the recipe card below.

For the best texture and flavor, I like to use English or Persian cucumber because they’re crisp and less watery, Kalamata olives for their briny flavor, and feta from a block rather than pre-crumbled feta. You can use regular or whole-wheat orzo, and cherry or grape tomatoes both work well.

How to Make Greek Orzo Salad

Cook the orzo until al dente, then drain it well. While it cooks, prep the vegetables and shake together the dressing. Combine everything in a large bowl, toss with the dressing, then add the feta last so it doesn’t break down too much.

Recipe Tips

• Cook the orzo just until al dente. Overcooked orzo becomes soft and can turn mushy once it’s tossed with the dressing.
• Drain it really well. Excess water will dilute the dressing and make the salad watery.
• Season carefully. Feta and olives are both salty, so taste the finished salad before adding any extra salt.
• Give it a toss before serving. The dressing can settle at the bottom of the bowl as the salad sits, so toss it again just before serving.

Recipe Variations

• Add protein: Turn it into a more filling meal with grilled chicken, shrimp, salmon, or chickpeas.
• Add more vegetables: Bell peppers, artichoke hearts, or chopped spinach would all fit the Mediterranean flavors well.
• Change the dressing: Add a small spoonful of Dijon mustard for a sharper, slightly creamier dressing.
• Use another pasta: If you don’t have orzo, use another small pasta such as ditalini or small shells. Cook it until al dente and use a similar cooked volume.

Make Ahead and Storage

• Make Ahead: You can prepare the orzo and dressing ahead of time and refrigerate them separately. For the best texture, add the cucumber, tomatoes, and feta closer to serving so they stay fresh and crisp.
• Storage: Store leftover Greek orzo salad in an airtight container in the refrigerator for up to 3 to 4 days. Give it a good toss before serving, as the dressing may settle at the bottom. USDA guidance recommends keeping cooked leftovers refrigerated for no more than 3 to 4 days.
• Freezing: I would not recommend freezing this salad. The cucumber and tomatoes will lose their texture after thawing, and the feta can become crumbly and watery.

What to Serve With Greek Orzo Salad

Greek orzo salad is a great side for grilled chicken, seafood, or kebabs. Serve it with Greek Grilled Chicken, Chicken Souvlaki, grilled salmon, or your favorite grilled meat for an easy summer meal.

More Salad Recipes

If you’re looking for more easy salads, try my Kid-Friendly Pasta Salad, Mediterranean Chickpea Salad, or Grilled Chicken Caesar Salad. For a similar recipe without the pasta, try my refreshing traditional Greek Salad.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.96 from 21 votes

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Greek Orzo Salad

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Author: Diana

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Greek Orzo Salad is what you make on a hot summer day! This pasta salad is colorful, bright, flavorful, fresh, healthy, and filling. All you have to do is make the dressing, dice up the veg, and assemble!

8 servings

Greek Orzo Salad is what you make on a hot summer day! This pasta salad is colorful, bright, flavorful, fresh, healthy, and filling. All you have to do is make the dressing, dice up the veg, and assemble!

Ingredients 

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For The Salad:

• ▢ 1 ½ cups (250 g) orzo uncooked, regular or whole wheat
• ▢ 2 cups (300 g) cherry tomatoes halved
• ▢ 1 cucumber sliced into half-moons
• ▢ ½ red onion thinly sliced
• ▢ ½ cup (70 g) olives
• ▢ ¾ cup (120 g) feta cheese crumbled

Dressing:

• ▢ ¼ cup (60 ml) extra virgin olive oil
• ▢ 2 tablespoons red wine vinegar
• ▢ ½ medium lemon juiced
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper

Instructions 

• Bring a large pot of generously salted water to a boil. Add the orzo and cook according to the package directions until al dente. Drain well.
• While the orzo is cooking, halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, slice the olives if needed, and crumble the feta.
• To make the dressing, add the olive oil, red wine vinegar, lemon juice, oregano, salt, and black pepper to a jar with a tight-fitting lid. Shake well until the dressing is combined.
• Transfer the drained orzo to a large mixing bowl. Add the cherry tomatoes, cucumber, red onion, and olives.
• Pour the dressing over the salad and toss until the orzo and vegetables are evenly coated.
• Add the crumbled feta and gently toss again until evenly distributed. Taste and adjust the salt and black pepper if needed, then serve.

Notes:

• It’s important to always cook pasta to al dente when using it in salads, otherwise, it will be too soft and have a mushy texture.
• Traditionally Kalamata olives are used in a Greek salad, but feel free to use black olives if that’s what you have available.
• If making this salad ahead of time, then I recommend adding the cucumber and tomatoes just before serving so that the salad does not get soggy.
• I recommend using English or Persian cucumbers (if possible) rather than standard American cucumbers for a great crunch.
• Buy a block of feta and crumble it on your own, as I found pre-crumbled feta to be dry and flavorless.
• Don’t add too much salt to this salad as the feta and the olives are already quite salty.
• For Picnics and Potlucks: Keep the salad chilled until you’re ready to serve it. Don’t leave it at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C).

Nutrition Information

Serving: 1cup, Calories: 127kcal, Carbohydrates: 5g, Protein: 3g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 439mg, Potassium: 160mg, Fiber: 1g, Sugar: 3g, Vitamin A: 302IU, Vitamin C: 14mg, Calcium: 90mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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