Greek Orzo Salad

Greek Orzo Salad is my ultimate summer escape in a bowl, transporting me back to sun-drenched afternoons in Santorini, where I first fell in love with this refreshing classic. Chilled orzo pasta mingles with crisp cucumbers, juicy tomatoes, briny Kalamata olives, tangy feta, and fresh herbs, all tied together by a zesty lemon-garlic vinaigrette that screams Mediterranean sunshine.​

I make this family favorite for everything from weeknight dinners to potlucks, it comes together in just 20 minutes and tastes even better after chilling. No oven required, just pure, bright flavors that make any meal feel like a vacation. Whether paired with grilled seafood or enjoyed solo, this Greek Orzo Salad never fails to bring joy and refreshment to the table.

Why You’ll Love This Greek Orzo Salad

Trust me, this isn’t just another pasta salad recipe. Here’s why it’s become my go-to dish for everything from weeknight dinners to backyard barbecues:

• It’s lightning fast, ready before you can say “Opa!” (20 minutes tops)
• Bursting with fresh Mediterranean flavors that’ll make your taste buds dance
• Completely vegetarian but satisfying enough for meat lovers too
• Gets better as it sits, making it perfect for meal prep
• Uses simple ingredients you probably already have
• Looks gorgeous in any serving bowl, instant party food!

I’ve lost count of how many times friends have begged me for this recipe after one bite. That tangy feta and briny olive combo? Absolute magic.

Ingredients for Greek Orzo Salad

Here’s everything you’ll need to make this vibrant salad sing with flavor. I’m particular about these measurements because the perfect balance makes all the difference:

• 1 cup orzo pasta (don’t skip rinsing it cold!)
• 1/2 cup cherry tomatoes, halved (I prefer the sweet ones)
• 1/2 cup cucumber, diced small (English cucumbers work great)
• 1/4 cup red onion, finely chopped (soak in cold water if you want less bite)
• 1/4 cup Kalamata olives, pitted and halved (the briney stars of the show)
• 1/4 cup feta cheese, crumbled (splurge on the good stuff)
• 2 tablespoons fresh parsley, chopped (flat-leaf for me)
• 2 tablespoons fresh dill, chopped (makes it taste like summer)
• 2 tablespoons olive oil (extra virgin, please)
• 1 tablespoon red wine vinegar (or lemon juice in a pinch)
• 1 clove garlic, minced (fresh is best)
• Salt and pepper to taste (I’m generous with both)

See? Nothing fussy, just fresh, simple ingredients that work magic together.

Ingredient Substitutions and Variations

The beauty of this Greek Orzo Salad is how easily you can make it your own! Don’t have cucumbers? No problem, crisp bell peppers work wonderfully instead. Fresh out of red wine vinegar? A squeeze of lemon juice gives that same bright acidity. For extra protein, I sometimes toss in chickpeas or grilled chicken. Vegetarian friends love it when I swap the feta for creamy avocado. The possibilities are endless, play around and find your perfect combo!

How to Make Greek Orzo Salad

Now comes the fun part: Bringing all those gorgeous ingredients together into one glorious bowl of goodness. I’ve made this salad dozens of times, and I’ve learned a few tricks to make it perfect every single time. Follow these simple steps, and you’ll have yourself a Mediterranean masterpiece in no time!

Step 1: Cook and Cool the Orzo

First things first, cook that orzo just like the package says, but here’s my golden rule: undercook it by about 1 minute. You want it al dente, not mushy. Drain it immediately and give it a good rinse under cold water to stop the cooking. I sometimes spread it on a baking sheet to cool faster; nobody wants warm pasta in their cold salad!

Step 2: Prepare the Vegetables and Cheese

While the orzo cools, let’s chop! Keep your cucumber, tomatoes, and red onion about the same size (my perfect bite is 1/4 inch pieces). Crumbling the feta with your fingers gives those perfect salty nuggets. And don’t be shy with the herbs, more fresh parsley and dill means a bright flavor!

Step 3: Whisk the Dressing

Here’s where the magic happens. In a small bowl, whisk together that glorious olive oil and red wine vinegar. Add the minced garlic (fresh is best!) and season well with salt and pepper. Taste it, you should get a nice balance of tangy and rich. Too sharp? Add a touch more oil.

Step 4: Combine and Toss

Time for the grand finale! In your biggest mixing bowl, add the cooled orzo, all your beautiful chopped veggies, olives, and feta. Drizzle that amazing dressing over top and gently toss with love, no vigorous stirring! You want to coat everything without smashing those perfect ingredients. Give it a taste and adjust the seasoning if needed. Now step back and admire your masterpiece!

Tips for the Best Greek Orzo Salad

After making countless batches of this salad, I’ve picked up some pro tips that take it from good to “oh my goodness, give me the recipe!” good:

• Always chill it for at least 30 minutes before serving, the flavors get happier as they mingle
• Use the best feta you can find (I’m partial to the creamy Greek variety in brine)
• Fresh herbs make all the difference, dried just won’t give you that bright pop
• Want more tang? Add a squeeze of fresh lemon right before serving
• If it looks dry the next day, drizzle with a bit more olive oil and toss

Trust me, these little touches make your Greek Orzo Salad truly unforgettable!

Serving and Storing Greek Orzo Salad

This salad shines brightest when served chilled, so I always make sure to pop it in the fridge for at least 30 minutes before dishing it up.

My favorite way to serve it? Alongside grilled chicken skewers or stuffed into warm pita bread for the ultimate Mediterranean meal.

Leftovers (if you’re lucky enough to have any) keep beautifully in the fridge for up to 2 days, just give them a quick stir before serving again.

Word of caution: The orzo will gradually absorb the dressing, so you might want to freshen it up with a drizzle of olive oil on day two.

Nutritional Information

Here’s the nutritional breakdown per serving, but remember these are estimates:

Your actual values may vary depending on ingredient brands and exact measurements. Each generous portion of this Greek Orzo Salad packs about 250 calories, with 12g of good fats from olive oil and feta, plus 7g of protein to keep you satisfied.

It’s a balanced dish that tastes indulgent but is actually pretty wholesome!

Greek Orzo Salad FAQs

Fresh & Flavorful Mediterranean Salads to Try Next

If you loved this Greek Orzo Salad, here are more bright, refreshing, and Mediterranean-inspired salads your readers will enjoy all year long.

• Add more fresh flavors to your table with this zesty Mediterranean Pasta Salad loaded with veggies and herbs.
• Keep things crisp and light with a refreshing Cucumber Feta Salad, simple, cool, and delicious.
• Try something elegant and fruity with this Peach and Burrata Salad featuring sweet peaches and creamy burrata.
• For a protein-packed option, enjoy this vibrant Blueberry Chicken Chopped Salad bursting with sweet and savory flavors.

These fresh, colorful salads are perfect for lunches, gatherings, or easy weeknight sides. Save one to make next!

Share Your Greek Orzo Salad Experience

I’d love to hear how your Greek Orzo Salad turns out! Snap a pic and tag me on Instagram or leave a comment below telling me your favorite twist on the recipe. Did you add extra olives? Try it with grilled shrimp? Your ideas might just inspire my next batch!

Print