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–+ servings
Orzo salad ingredients piled into a large ceramic bowl surrounded by a halved lemon, dried oregano, olive oil, a pepper mill and a dish of olives.
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5 from 3 votes

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!
Prep Time15 minutes
Cook Time10 minutes
Course: Salad
Cuisine: Greek, Mediterranean
Servings: 8
Calories: 496kcal
Author: Leigh Anderson

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

Ingredient Notes & Substitutions:
  • 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.  
 
FAQs:
  • 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. 
 
Storing Leftovers: 
  • Orzo pasta salad will stay fresh for up to four days in the refrigerator.  

Nutrition

Calories: 496kcal | Carbohydrates: 49g | Protein: 13g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 416mg | Potassium: 335mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1403IU | Vitamin C: 49mg | Calcium: 175mg | Iron: 2mg