Meet your new favorite crowd-pleaser: Greek Orzo Salad. This simple yet vibrant dish brings together tender orzo pasta, juicy tomatoes, crisp cucumber, briny olives, tangy feta, and fresh herbs, all enveloped in a bright Mediterranean dressing. Whether you’re prepping for a picnic, potluck, or just a carefree weeknight dinner, this salad never fails to deliver a burst of zesty flavor, color, and refreshing crunch. Plus, it’s as delicious served chilled as it is at room temp—making Greek Orzo Salad a go-to for those who love meals that feel sunny and effortless.
Ingredients You’ll Need
The magic of Greek Orzo Salad comes from a handful of wholesome ingredients, each adding their special flair—fragrant herbs, creamy feta, and a dressing with plenty of zip. Here’s what you’ll need and why each one matters.
- Orzo pasta: The perfect tiny pasta that soaks up all the flavors and has a delightfully tender bite.
- Cherry tomatoes: Juicy bursts of sweetness that add beautiful color and freshness to every forkful.
- Cucumber: This brings crunch and a refreshing, cooling vibe to balance the brininess of the olives and feta.
- Kalamata olives: Sliced for salty, briny intensity—don’t skimp if you love that classic Greek flavor.
- Red onion: A bit of sharpness, finely chopped so it mingles in without being overpowering.
- Feta cheese: Crumbled on top, it gives creamy, tangy notes that make every bite irresistible.
- Fresh parsley: Chopped for a pop of vibrant green and a clean herbal lift.
- Fresh dill (optional): If you’re a dill fan, this optional fresh herb brings authentic Mediterranean flair.
- Extra virgin olive oil: The heart of the dressing, rich and fruity, making everything luscious.
- Red wine vinegar: Provides brightness and a gentle tang that makes flavors come alive.
- Lemon juice: Freshly squeezed for an extra zing and sunny, citrusy aroma.
- Dijon mustard: Just a touch for creaminess and depth in the dressing.
- Garlic: Minced finely so its punchy savoriness infuses the whole salad.
- Dried oregano: The classic Greek spice that’s earthy, with just the right hint of peppery warmth.
- Salt: To season the ingredients and pull all those Mediterranean flavors together.
- Black pepper: Adds a gentle kick and brings balance to the tangy dressing.
How to Make Greek Orzo Salad
Step 1: Cook the Orzo
Start by bringing a big pot of water to a boil, sprinkle in some salt, and add your orzo. Stir occasionally as it cooks—you’re looking for perfectly al dente grains, not mushy. Once the orzo is cooked, drain it in a colander and give it a quick rinse with cold water to stop the cooking and cool it down fast. This will keep the pasta fluffy and perfect for absorbing all those delicious flavors to come.
Step 2: Prep the Veggies and Cheese
While your orzo cools, halve the cherry tomatoes, dice the cucumber, slice those gorgeous Kalamata olives, finely chop red onion, and crumble the feta. Take a moment to chop some parsley and, if you’re using it, fresh dill. Laying everything out makes mixing a breeze and helps showcase the salad’s rainbow of colors.
Step 3: Mix Up the Dressing
In a small bowl or lidded jar, combine the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk until the dressing is emulsified and vibrant, or simply shake the jar like you mean it. The aroma alone will tell you the dressing is ready to work its magic.
Step 4: Combine and Toss
Add the cooled orzo, veggies, olives, feta, parsley, and dill to a big mixing bowl. Pour the homemade dressing over the top and gently toss everything together. Be gentle—this helps keep the feta from breaking up too much and ensures every bite is coated in flavor.
Step 5: Chill and Serve
Cover the bowl and let your Greek Orzo Salad chill in the fridge for at least 30 minutes. This brief rest allows the tastes to meld beautifully, so be patient! If you’re in a rush, it’s tasty right away, but that little wait rewards you with garlicky, herby perfection.
How to Serve Greek Orzo Salad
Garnishes
Before serving, sprinkle a little extra feta and fresh herbs—think parsley or dill—across the top for eye-popping color and creamy, fresh flavor. A light drizzle of olive oil or a squeeze of lemon over the bowl adds a final, irresistible gloss.
Side Dishes
Pair Greek Orzo Salad with grilled chicken or shrimp for a light meal, or set it alongside roasted vegetables, pita bread, or a spread of classic Mediterranean dips like hummus and tzatziki. Its versatility means it’s at home on any summer table, from picnics to dinner parties.
Creative Ways to Present
Show off your salad by serving it in a large, shallow platter so all those vibrant colors shine. Spoon individual portions into mason jars for picnic-ready eats, or create layered salad parfaits in clear glasses for a fun appetizer twist. This Greek Orzo Salad is just waiting to steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Pack any leftover Greek Orzo Salad into an airtight container and pop it in the fridge. It keeps beautifully for up to 3 days, so you can enjoy fresh, flavor-packed lunches or snacks with zero extra effort.
Freezing
Freezing is not recommended—while orzo itself freezes well, fresh vegetables and feta can get soggy or compromise the crunchy, refreshing charm that makes Greek Orzo Salad so appealing.
Reheating
This salad is best served cold or at room temperature, so no reheating required! If you’d like to bring it closer to room temp after chilling, just let it sit out for 15 minutes before serving, and give it a gentle toss.
FAQs
Can I make Greek Orzo Salad a day in advance?
Absolutely! In fact, making it a day ahead gives the flavors more time to develop and meld. Just reserve a bit of fresh herbs and extra feta to sprinkle on top right before serving for the best texture and color.
What protein can I add to make this a main dish?
Add grilled chicken, shrimp, or chickpeas to bump up the protein and turn your Greek Orzo Salad into a satisfying main course. Each option pairs marvelously with the Mediterranean flavors already in the salad.
Is this recipe gluten-free?
As written, it’s not gluten-free since orzo is traditionally wheat-based. However, you can easily substitute gluten-free orzo or another small gluten-free pasta without sacrificing the salad’s spirit.
How can I make this dairy-free?
Simply skip the feta or use a plant-based feta substitute. The salad will still burst with flavor from the veggies, olives, herbs, and that bold, zesty dressing.
Can I use different vegetables?
Definitely! While these veggies are classic, you can add diced bell peppers, artichoke hearts, sun-dried tomatoes, or even baby spinach. Greek Orzo Salad is wonderfully adaptable to your fridge and your tastes.
Final Thoughts
There’s something truly magical about Greek Orzo Salad: it’s easy, beautiful, and insists on bringing maximum flavor with minimal fuss. Next time you’re looking for a dish that feels like summer on a plate, give this salad a whirl—you’ll find it’s one of those perfect recipes you’ll want to make again and again.
Print
Greek Orzo Salad Recipe
- Total Time: 25 minutes (plus chilling time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Orzo Salad is a refreshing and flavorful dish perfect for summer days or as a side at any gathering. With a mix of orzo pasta, fresh vegetables, salty olives, and tangy feta cheese all tossed in a zesty dressing, it’s a true Mediterranean delight.
Ingredients
Main Salad:
- 1 1/2 cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, sliced
- 1/3 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill (optional)
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Orzo: Cook the orzo according to package directions until al dente. Drain and rinse with cold water.
- Prepare the Salad: In a large bowl, combine the orzo, cherry tomatoes, cucumber, olives, red onion, feta, parsley, and dill.
- Make the Dressing: In a small bowl, whisk together olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper.
- Toss and Chill: Pour the dressing over the salad, toss gently to coat, and chill for at least 30 minutes.
Notes
- You can add grilled chicken or chickpeas for extra protein.
- This salad can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
