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4.96 from 21 votes

Greek Orzo Salad

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!
Author Diana
Servings 8 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

Dressing:

  • ¼ cup (60 ml) extra virgin olive oil
  • 2 tablespoons (2 tablespoons) red wine vinegar
  • ½ (½) lemon juiced
  • 1 teaspoon (1 teaspoon) oregano
  • ½ teaspoon (1 teaspoon) salt
  • ¼ teaspoon (0.25 teaspoon) ground black pepper

For The Salad:

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

Instructions

  • To make the salad, start by cooking the Orzo as per package instructions until just al dente. I always cook pasta in salted water, and I never add any oil. I find oil really unnecessary.
  • As the pasta cooks, dice up all the veg that you're using and slice the olives.
  • Place everything in a bowl that's large enough to toss the salad.
  • Make the dressing, combine all of the ingredients in a jar, and shake it. Then dress your salad, crumble the feta over the salad, and give it a big toss.

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.

Nutrition

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