Light, vibrant, and bursting with zesty Mediterranean flair, Greek Orzo Salad is the perfect dish for everything from summer barbecues to weekday meal prep. This colorful salad combines tender orzo pasta with crisp vegetables, briny olives, salty feta, and a bright lemon-herb vinaigrette. It’s refreshing, satisfying, and incredibly easy to make.
Whether you’re looking for a flavorful side dish or a vegetarian main course, this salad brings sunshine to any plate!
🇬🇷 What is Greek Orzo Salad?
Greek Orzo Salad is a Mediterranean-inspired pasta salad made with orzo—a rice-shaped pasta—tossed with classic Greek ingredients like cucumber, tomatoes, olives, red onion, and feta cheese. It’s dressed in a homemade lemon-oregano vinaigrette that ties all the ingredients together into one irresistibly tangy and fresh dish.
🌿 Why You’ll Love This Salad
- Fresh and vibrant – full of colorful veggies and herbs
- Quick to prepare – ready in under 30 minutes
- Meal prep friendly – perfect for lunches or picnics
- Customizable – add protein like grilled chicken or chickpeas
- Light yet satisfying – thanks to the combo of pasta and veggies
🧺 Ingredients You’ll Need
For the Salad:
- 1 1/2 cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Optional: 1/4 cup chopped fresh mint or dill
For the Lemon Oregano Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- Salt and pepper to taste
🍽️ How to Make Greek Orzo Salad
✅ 1. Cook the Orzo
- Bring a pot of salted water to a boil.
- Cook orzo according to package directions until al dente.
- Drain and rinse under cold water to cool and prevent sticking.
✅ 2. Make the Dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper.
- Taste and adjust seasoning if needed.
✅ 3. Assemble the Salad
- In a large bowl, combine the cooked orzo, tomatoes, cucumber, red onion, olives, feta, and parsley.
- Pour the vinaigrette over the salad and toss well to coat.
- Chill for at least 15–30 minutes to let the flavors meld.
✅ 4. Serve
- Serve cold or at room temperature.
- Garnish with extra feta, herbs, or a squeeze of lemon if desired.
🧑🍳 Tips for the Best Orzo Salad
- Rinse the pasta – It stops the cooking and prevents clumping.
- Use quality feta – Authentic Greek feta adds real flavor.
- Let it chill – Giving the salad time to marinate enhances the taste.
- Customize it – Add arugula, chickpeas, artichokes, or grilled veggies.
🥗 Variations to Try
- Add grilled chicken or shrimp for a protein-packed meal.
- Make it vegan by omitting feta or using a plant-based alternative.
- Add sun-dried tomatoes or roasted red peppers for extra umami.
- Use quinoa or couscous instead of orzo for a gluten-free option.
🧊 Storage and Make-Ahead
- Make ahead: Best when made a few hours in advance.
- Store: Keeps well in an airtight container in the fridge for up to 4 days.
- Meal prep: Divide into containers for easy grab-and-go lunches.
🌞 A Taste of the Mediterranean in Every Bite
Greek Orzo Salad is more than just a side dish—it’s a celebration of sunshine, simplicity, and fresh, wholesome ingredients. With its zesty lemon vinaigrette and medley of flavors and textures, this dish brings a touch of Greece to your table, no passport required.
Whether served alongside grilled meats, tucked into a picnic basket, or enjoyed as a light lunch, this salad is sure to become a go-to in your kitchen.