A vibrant Greek Orzo Salad with vegetables, feta cheese, and a zesty dressing

Greek Orzo Salad

BySavannah Brooks
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Why Make This Recipe

Greek Orzo Salad is a refreshing dish that combines the flavors of Mediterranean ingredients. It’s easy to make and perfect for any occasion, whether you’re having a picnic, a family dinner, or a potluck. The bright colors and fresh ingredients make it a delightful choice for all.

How to Make Greek Orzo Salad

Ingredients:

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Directions:

  1. Cook orzo pasta according to package instructions, then drain and let cool.
  2. In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
  3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Serve immediately or refrigerate for up to 2 hours before serving.

How to Serve Greek Orzo Salad

Greek Orzo Salad is best served cold or at room temperature. It makes a great side dish or can be a light main course. You can enjoy it on its own or pair it with grilled chicken or fish for a heartier meal.

How to Store Greek Orzo Salad

You can store Greek Orzo Salad in an airtight container in the fridge. It will stay fresh for up to two days. If you plan to keep it longer, consider storing the dressing separately to prevent the salad from getting soggy.

Tips to Make Greek Orzo Salad

  • Make sure to let the orzo cool completely before mixing it with the other ingredients.
  • You can add more vegetables like bell peppers or radishes for extra crunch.
  • Switch up the herbs and use fresh dill or mint for a unique flavor.

Variation

You can easily customize this salad by adding grilled chicken or shrimp for protein. You can also replace feta cheese with goat cheese if you prefer a different taste.

FAQs

Can I use regular pasta instead of orzo?
Yes, you can use any small pasta like quinoa or couscous if you don’t have orzo on hand.

Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just add the dressing right before serving to keep it fresh.

Is Greek Orzo Salad gluten-free?
Orzo is typically made from wheat, so it is not gluten-free. You can use gluten-free pasta as an alternative.

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Greek Orzo Salad

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A refreshing Mediterranean dish combining orzo pasta and vibrant vegetables, perfect for any occasion.

Ingredients

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook orzo pasta according to package instructions, then drain and let cool.
  2. In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
  3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

For a variation, add grilled chicken or shrimp for extra protein. Store in an airtight container for up to two days.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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