Greek Orzo Salad is a breezy mix of tender orzo, crisp veggies, briny olives, and creamy feta. It’s light, tangy, and has a nice chew from the pasta bright lemony notes meet savory feta and oregano for a classic Mediterranean bite.
Top reasons to make this: it’s quick, great for meal prep, and uses simple pantry ingredients. It pairs well with warm soups or as a main for a light dinner check out some cozy soup ideas like 11 easy orzo soup recipes if you want a warm side.
Why You’ll Love This Recipe
- Ready in about 20–25 minutes
- Uses pantry and fridge staples
- Holds up well for lunches and potlucks
- Vegetarian and easy to customize
Ingredients of Greek Orzo Salad
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Step-by-Step Instructions of Greek Orzo Salad
- Boil the orzo: Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente (usually 8–10 minutes).
- Drain and cool: Drain the orzo and rinse briefly under cold water to stop cooking. Let it drain well.
- Chop the veggies: While the orzo cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion and parsley.
- Make the dressing: Whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl. Taste and adjust seasoning.
- Toss everything: In a large bowl, combine the cooled orzo, tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Pour the dressing over the salad and toss gently.
- Add feta and chill: Fold in most of the crumbled feta, reserving a little for garnish. Cover and chill at least 15–20 minutes so flavors meld.
- Serve: Give it one last toss, top with remaining feta, and serve chilled or at room temperature.
Tips for Success
- Don’t overcook the orzo aim for al dente so it keeps its texture after chilling.
- Use a good extra-virgin olive oil for a brighter dressing.
- Let the salad rest in the fridge for at least 15 minutes so the flavors blend.
- Add feta at the end to keep it from getting too soft.
Substitutions & Variations of Greek Orzo Salad
To Make It Vegan/Gluten-Free:
- For vegan: use a vegan feta or omit the cheese and add chickpeas for protein.
- For gluten-free: use a gluten-free orzo (rice orzo or a small gluten-free pasta).
Variations:
- Add cooked chickpeas, grilled chicken, or tuna for extra protein.
- Stir in fresh mint or dill for a different herb note.
- Swap red wine vinegar for lemon juice and lemon zest for brighter flavor.
- Toss in baby spinach or arugula just before serving for extra greens.
Storage Instructions of Greek Orzo Salad
- Refrigerator: Store in an airtight container for up to 4 days. Stir before serving and add a splash of olive oil or vinegar if it feels dry.
- Freezer: Not recommended textures (especially tomatoes and cucumbers) get watery after freezing.
- Make-Ahead: Cook the orzo and chop vegetables a day ahead. Keep dressing separate and toss everything together a few hours before serving for the best texture.
Frequently Asked Questions (FAQ) of Greek Orzo Salad
Can I make this salad ahead for a party?
Yes make it a few hours or up to a day ahead. Keep the dressing separate if you want the veggies very crisp, then toss before serving.
Will the cucumbers get soggy?
If left long in dressing, cucumbers can get softer. To avoid this, salt and drain diced cucumbers for 10 minutes, or add them just before serving.
Can I use regular olives instead of Kalamata?
Absolutely. Green olives or black olives work fine just pick pitted ones and chop them to size.
Final Thoughts on Greek Orzo Salad
Greek Orzo Salad is a simple crowd-pleaser that fits busy lives quick to make, easy to pack for lunches, and flexible to suit tastes and diets. Try it this week and see how it brightens up your meals. If you make it, drop a comment and leave a star rating so others know what worked for you I’d love to hear your tweaks and favorite add-ins!
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Greek Orzo Salad
A bright and tangy salad made with orzo, fresh veggies, olives, and feta, perfect for busy weeknights and meal prep.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil the orzo: Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente (usually 8–10 minutes).
- Drain and cool: Drain the orzo and rinse briefly under cold water to stop cooking. Let it drain well.
- Chop the veggies: While the orzo cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion and parsley.
- Make the dressing: Whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl. Taste and adjust seasoning.
- Toss everything: In a large bowl, combine the cooled orzo, tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Pour the dressing over the salad and toss gently.
- Add feta and chill: Fold in most of the crumbled feta, reserving a little for garnish. Cover and chill at least 15–20 minutes so flavors meld.
- Serve: Give it one last toss, top with remaining feta, and serve chilled or at room temperature.
Notes
Let the salad rest in the fridge for at least 15 minutes so the flavors blend. Use a good extra-virgin olive oil for a brighter dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian