Vibrant, fresh, and endlessly satisfying, Greek Orzo Salad is the kind of dish you’ll find yourself craving all year round. Bursting with juicy tomatoes, crisp cucumber, briny olives, and a bold, zesty dressing, this Mediterranean pasta salad makes a perfect lunch or picnic side, and it’s a total showstopper at potlucks. The creamy feta and aromatic herbs tie everything together, making every bite irresistibly moreish. Whether you’re looking for a quick weekday meal, something to prep ahead, or a colorful addition to your summer table, Greek Orzo Salad is that go-to recipe you’ll fall in love with, one forkful at a time.
Ingredients You’ll Need
This Greek Orzo Salad relies on simple, wholesome ingredients that each play a starring role in the final dish. From salty feta to crunchy vegetables and a lively homemade dressing, every element adds something special to the flavor, texture, or color of this Mediterranean classic.
- Orzo pasta: The tiny, rice-shaped pasta acts as a tender, chewy base that soaks up all the lovely flavors.
- Cherry tomatoes (halved): These add bursty sweetness and a juicy pop of color.
- Cucumber (diced): For cool crunch and freshness in every bite.
- Red onion (finely chopped): Lends a crisp kick and a beautiful purple hue.
- Kalamata olives (sliced): Their briny flavor brings out the best of the Mediterranean spirit.
- Feta cheese (crumbled): Provides creamy, tangy contrast and savory depth.
- Fresh parsley (chopped): Adds a burst of green color and garden-fresh flavor.
- Fresh dill (chopped): Delivers that instantly recognizable Greek fragrance and brightness.
- Extra virgin olive oil: The base of the dressing, giving everything a rich, silky finish.
- Red wine vinegar: Provides tang and just the right amount of acidity to balance the richness.
- Dijon mustard: Helps emulsify the dressing and sneaks in a hint of sharpness.
- Garlic (minced): For a subtle aromatic layer that ties the salad together.
- Dried oregano: Brings classic Mediterranean depth and earthy flavor.
- Salt and black pepper: To perfectly season every forkful according to your taste.
How to Make Greek Orzo Salad
Step 1: Cook the Orzo
Start by bringing a pot of well-salted water to a boil, just as you would for any good pasta dish. Add your orzo and cook it until al dente, following the package directions carefully. The key here is not to overcook—the orzo should be tender but hold its shape, creating the perfect texture base for your Greek Orzo Salad. Once it’s ready, drain the orzo and immediately rinse it under cold water. This halts the cooking process and cools the pasta down, ensuring your salad is served refreshingly chilled.
Step 2: Prep the Veggies and Herbs
While the orzo is cooking, use this time to prep the veggies: halve the cherry tomatoes, dice the cucumber, chop the red onion finely, and slice up those irresistible Kalamata olives. Chop the fresh parsley and dill, letting their aromas fill your kitchen. Gathering and prepping everything now means your Greek Orzo Salad will come together with ease, and each ingredient will shine in every bite.
Step 3: Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a good pinch each of salt and black pepper. Whisk until the mixture emulsifies into a silky, aromatic dressing. This simple dressing packs a punch and really highlights all the Mediterranean elements in this Greek Orzo Salad.
Step 4: Combine and Toss
Transfer your cooled orzo to a large mixing bowl. Add the cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and dill. Pour that golden dressing right over the top. Using a big spoon or salad tongs, gently toss everything together until every morsel is coated with dressing and herbs are evenly distributed. This step is where the Greek Orzo Salad magic happens, as flavors start to meld.
Step 5: Chill and Serve
Don’t skip this final step! Cover the finished salad and let it chill in the fridge for at least 30 minutes before serving. This short rest lets all those fresh, zesty flavors become even more pronounced. Give it a quick toss before serving, and taste for salt and pepper, adjusting as needed. Your Greek Orzo Salad is now ready to impress!
How to Serve Greek Orzo Salad
Garnishes
The beauty of Greek Orzo Salad is how easily it can be dressed up. Top with a sprinkle of more crumbled feta, extra chopped fresh dill or parsley, or a few extra slices of Kalamata olives. Even a scatter of toasted pine nuts or a twist of lemon zest can take the presentation over the top, making each serving look like it came straight from your favorite café.
Side Dishes
Greek Orzo Salad pairs beautifully with just about anything off the grill, from chicken souvlaki to veggie kebabs. You can serve it alongside roasted meats, flaky fish, or even pack it into a lunchbox with hummus and pita on the side. Its flavors naturally complement everything from simple roasted potatoes to a light green salad, making it one of the most versatile sides you can have on rotation.
Creative Ways to Present
For a fun twist, try serving Greek Orzo Salad in lettuce cups or hollowed-out bell peppers for a portable, party-friendly appetizer. Spoon it into individual jars for a pretty picnic presentation, or layer it in a clear trifle bowl to show off all those vibrant colors at a potluck. If you have extra fresh herbs or edible flowers, now’s the time to sprinkle liberally and wow your guests!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), simply store the Greek Orzo Salad in an airtight container in the refrigerator. It keeps remarkably well for up to 3 days. The flavors actually deepen and meld overnight, making leftovers even more irresistible for packed lunches or quick snacks.
Freezing
Freezing isn’t recommended for Greek Orzo Salad, as fresh vegetables and herbs tend to lose their texture after thawing and the feta can become grainy. For best results, enjoy this salad fresh or chilled from the fridge within a few days.
Reheating
This dish is definitely best served cold or at room temperature, not warm. If you want to remove the chill straight from the fridge, let the salad sit on the counter for about 20–30 minutes before serving. Give it a gentle toss to redistribute the dressing and bring back the freshness.
FAQs
Can I make Greek Orzo Salad ahead of time?
Absolutely! In fact, making this salad a few hours ahead or even the night before actually improves the flavor as everything has more time to marinate. Just keep it chilled until ready to serve.
What protein can I add to make it a full meal?
You can toss in grilled chicken, shrimp, or chickpeas to bulk up your Greek Orzo Salad and transform it into a protein-packed main dish. All are delicious options that complement the flavors beautifully.
Are there substitutions for feta if I’m dairy-free?
If you want to keep your Greek Orzo Salad dairy-free, swap the feta for a plant-based feta alternative or simply omit it altogether. The salad is still vibrant and full of flavor without the cheese!
Do I have to use fresh herbs?
Fresh herbs really make a difference, but if you only have dried on hand, substitute with about a third of the amount called for and add them to the dressing so they can hydrate and release flavor.
How can I make this gluten-free?
Just use a gluten-free orzo or your favorite gluten-free short pasta. The texture might change a touch, but you’ll still have a delicious, Mediterranean-inspired salad that everyone can enjoy.
Final Thoughts
If you’re searching for a dish that adds color, flavor, and pure joy to your table, Greek Orzo Salad really delivers. With so many ways to customize and serve it, you’ll come back to this recipe time and time again. Try it soon and share the love with your family and friends—who knows, it might just become your new signature salad!
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Greek Orzo Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: Greek
- Diet: Vegetarian
Description
This delightful Greek Orzo Salad is a refreshing and flavorful dish that’s perfect for a light lunch or as a side for a summer barbecue. The combination of orzo pasta, fresh vegetables, tangy olives, and creamy feta cheese tossed in a zesty dressing creates a Mediterranean-inspired salad that is sure to please your taste buds.
Ingredients
Pasta:
- 1 cup uncooked orzo pasta
Salad:
- 1 ½ cups cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ½ cup red onion (finely chopped)
- ½ cup Kalamata olives (sliced)
- ¾ cup crumbled feta cheese
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook Orzo: Cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare Salad: In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and dill.
- Make Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
- Toss and Chill: Pour the dressing over the salad and toss to coat evenly. Chill for at least 30 minutes before serving to let the flavors meld.
Notes
- You can add grilled chicken or chickpeas for extra protein.
- Fresh mint is also a great addition for added brightness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
