Easy Greek Orzo Salad
Greek Orzo Salad is an easy and delicious, colorful salad filled with Mediterranean ingredients like feta, olives, cucumber, and herbs, tossed in a delicious and simple vinaigrette.
Perfect for summer picnics, backyard BBQs, and cookouts of all kinds. Boldly flavored, it’s a delicious salad we’ve been loving all season.
Much like one of my favorite Mediterranean Greek Chicken and Orzo Skillet recipe, this is a summer dish filled with Greek flavors that is utterly delicious.
If you’re looking for an easy-to-make, last-minute side dish for a cookout or picnic, or a simple and delicious pasta salad, you’ll love this recipe. Serve it as a side dish or even with a Mediterranean Charcuterie Board.
Easy to pull together at the last minute with fresh and pantry ingredients you may already have on hand.
Can we talk about lunches? While it’s perfect for cookouts and grilling parties… it’s incredible for lunches too. In fact, it’s been mine this week. And it is SUCH a treat!
Orzo Salad Recipe Ingredients
Here’s what you’ll need to make this orzo pasta salad recipe, the exact measurements are in the recipe card at the bottom of this post:
- Orzo – a tiny shaped pasta perfect in pasta salads.
- Cherry tomatoes – gives this pasta salad sweet bursts of flavor.
- Cucumbers – adds refreshing flavor and crunch. I’ve used an English cucumber but Persian cucumbers are delicious as well.
- Red onion – I love the subtle flavor of red onion. Dice them small.
- Greek olives – This brings a salty, briny Greek flavor that is beautiful with the cucumbers and tomatoes. I’ve used Kalamata olives that are halved.
- Feta cheese – Look for a block of feta as opposed to crumbled feta. It absolutely has the most flavor. If you can find one in the brine, all the better! Cube it and toss it in the salad.
- Fresh parsley – a simple to find (or grow) herb that makes all the difference in this salad.
- Sea salt and fresh black pepper
How to Make Greek Orzo Salad
I promised you this was a simple to make salad. Here’s how easy it is:
Step 1: Cook the Orzo
Cook the orzo until it’s al dente; about 7 minutes. Drain and rinse in cold water to stop the cooking.
Step 2: Chop the Veggies
While the orzo is cooking, dice the vegetables, chop the herbs and feta. Once the orzo is cooked, toss together.
Step 3: Make the Simple Vinaigrette
This is a simple recipe I love to keep in the refrigerator. It’s absolutely perfect when made in a blender, but you can also simply whisk it together or shake it vigorously in jar. Drizzle over the salad and toss together. And done!
Greek Orzo Salad Tips
- Cook the pasta al dente. I like to cook the orzo for about 7 to 8 minutes, just until it’s cooked but still retains a bite.
- Cool the pasta before adding vegetables: This step is important because if you toss hot orzo with tomatoes, cucumbers, and onions, they will wilt and become less than crisp. Once you drain the orzo, run it through a couple of cycles of cold water (even iced water) to speed the process. Then let it cool to room temperature before assembling the salad.
- When making ahead: This is a simple salad to make at the last minute, but you can also make it ahead. And as I mentioned, it’s delicious for lunches. I do like to toss the salad in a bit of olive oil after it’s been sitting in the refrigerator.
Greek Orzo Salad
Greek Orzo Salad is a delicious, colorful salad filled with Mediterranean ingredients like feta, olives, cucumber, and herbs, tossed in a delicious and easy vinaigrette.
- 1 1/2 cups uncooked orzo
- 3/4 cup crumbled feta
- 1/4 cup red onion chopped
- 1 (10 ounce) package cherry tomatoes, halved
- 1 English cucumber, chopped
- 1/4 cup Greek olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1 garlic clove, minced or pressed
- 1/4 cup red wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon dried oregano
- Pinch red pepper flakes (optional for heat)
- Salt & pepper to taste
- Cook orzo al dente according to package directions; for about 7 minutes. Drain and rinse with cold water.
Make the Vinaigrette
- Combine the garlic, red wine vinegar, honey, oregano, and red pepper flakes if using in a blender. With the blender running, gradually blend in the olive oil. Season with salt and pepper to taste. This vinaigrette keeps well in the refrigerator for 3 to 4 days.
Assemble the Greek Orzo Salad
- In a large bowl, add feta, red onion, tomatoes, cucumber, and olives. Add the cooled orzo and drizzle in the vinaigrette. Toss to coat and season with additional salt and pepper to taste. Fold in the fresh parsley and chill until ready to serve.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 10mgSodium: 158mgCarbohydrates: 29gFiber: 1gSugar: 3gProtein: 6g
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