Greek Orzo Salad
Orzo pasta tossed with tangy Greek vinaigrette, fresh veggies and creamy feta cheese is the picnic-perfect salad you need in your recipe repertoire! The best part, this colorful and flavorful pasta salad recipe comes together in under 30 minutes.
I love a traditional Greek salad (aka, horiatiki salad) made with crisp bell pepper, tomato, cucumber, red onion and feta cheese tossed in a zesty red wine vinaigrette. This orzo salad recipe combines all of those great flavors into a cool and refreshing pasta salad thats perfect for picnics, BBQs or easy no-cook lunches through out the week.
Greek orzo salad is truly as easy as boiling water, chopping veggies and whisking together a vinaigrette. This recipe gets even better with a of day of marinating in the fridge so feel free to make it a day (or two) in advance.
Finally, if you’re looking for some dishes to serve alongside this orzo salad, might I suggest:
- Balsamic Grilled Chicken with Marinated Tomatoes and Fresh Mozzarella
- Jalapeño-Cheddar Chicken Smash Burgers
- BBQ Spare Ribs
Ingredients You’ll Need:
Here’s everything you’ll need to make Greek Orzo Salad: orzo, bell peppers (any color) cucumber, red onion, tomato, kalamata olives, parsley, feta cheese, olive oil, garlic, lemon juice, red wine vinegar, and dried oregano.
*See recipe card for additional notes and ingredient substitutions.*
Recipe Step by Step
Step 1. Cook the Orzo
Cook the orzo according to the instructions on the package (cook times vary from brand to brand). Drain and rinse under cold water to cool the pasta down quickly. While the orzo is cooking make the vinaigrette.
Step 2. Make the Vinaigrette
This zesty Greek vinaigrette is very easy to make simply whisk together the mustard, garlic, oregano, lemon juice and vinegar in a small bowl. Then, while continuously whisking, begin to slowly stream in the olive oil until thoroughly combined. Season with salt and pepper – set aside.
Step 3. Toss and Serve
In a large mixing bowl toss together the cooked (and cooled) orzo, chopped veggies, parsley, olives, feta cheese and half the dressing. Taste and season with salt and pepper. Let chill in the refrigerator for at least 30 minutes to allow the flavors meld together.
How-To: Prevent Dry Pasta Salad
Starchy pasta and grain-based salads have a tendency to absorb moisture over time, which can impact their overall flavor and texture. To keep your salad moist and flavorful, reserve some extra dressing to rehydrate the salad as needed. A quick drizzle of vinaigrette just before serving will perk your pasta right back up.
Our Favorite
Deli Salad Recipes:
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Greek Orzo Salad
Ingredients
Salad
- 16 ounces orzo pasta
- 2 medium cucumbers - diced
- 2 bell peppers - diced
- 1 red onion - halved and thinly sliced
- 1 cup cherry tomatoes - cut in half
- 1 heaping cup pitted kalamata olives - cut in half
- 8 oz feta cheese, crumbled or diced - about a heaping cup
- 1/2 cup chopped parsley leaves
- salt
Greek Dressing
- 1 cup olive oil
- 2 tablespoons dijon mustard
- 2 cloves garlic - grated
- 2 tablespoons dried oregano
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
Instructions
Salad
- Bring a large pot of salted water to a boil. Cook the orzo according to instructions on the package. Drain through a colander and briefly rinse under cold tap water to cool down to orzo. Transfer the orzo to a large bowl and toss with a few tablespoons of olive oil so it doesn't stick together while you arrange the rest of the salad.
- Add the remaining salad ingredients to the bowl with the orzo; cucumber, peppers, red onion, tomatoes, olives, feta and parsley. Pour in half the dressing (recipe below) and toss to combine – add more dressing as needed. Taste and season with salt and pepper. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together before serving. Note: as the salad sits the orzo it will absorb the dressing. Save the extra dressing to refresh and rehydrate the salad as needed.
Dressing
- To make the dressing; whisk together the mustard, garlic, oregano, lemon juice and vinegar in a small bowl. While whisking, begin to slowly stream in the olive oil until completely combined. Season with salt and pepper.
Notes
- Orzo: You can use any small short-cut pasta for this recipe.
- Veggies: The classic Greek salad consists of red onion, tomato, bell pepper and cucumber. Feel free to mix it up, you can use any combination of veggie you like.
- Feta Cheese: Fresh mozzarella can be substituted for feta cheese if needed.
- Is orzo rice or pasta? Orzo is commonly mistaken for rice because of its shape but it is in fact pasta made from white flour.
- Can I make this recipe in advance? Absolutely! Orzo salad gets better as it sits and marinated for a day. I recommend making it a day in advance if possible.
- Orzo pasta salad will stay fresh for up to four days in the refrigerator.
Nutrition
I was wondering if I can use all lemon juice in the dressing as I don’t like red wine vinegar 🤢?
Yes, totally fine!