Name: Greek Orzo Salad
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 cup orzo pasta; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 red onion, thinly sliced; 1/3 cup kalamata olives; 1/2 cup feta cheese, crumbled; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper

I like making this Greek orzo salad when I want something fresh, vibrant, and satisfying. The tender orzo pasta combined with crisp vegetables and a zesty dressing creates a dish that feels light yet full of flavor.

Why You’ll Love This Recipe

I enjoy how this recipe brings together classic Mediterranean ingredients in a simple and delicious way. The mix of textures—from soft pasta to crunchy vegetables—makes every bite interesting. I also appreciate how easy it is to prepare ahead and how well it works as both a side dish or a light meal. Greek Orzo Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

orzo pasta
cherry tomatoes
cucumber
red onion
kalamata olives
feta cheese
olive oil
lemon juice
dried oregano
salt
black pepper

Directions

I start by cooking the orzo according to the package instructions until al dente. Then I drain it and let it cool completely.

In a large bowl, I combine the cooled orzo with halved cherry tomatoes, diced cucumber, finely sliced red onion, and kalamata olives.

I crumble feta cheese over the top and gently mix everything together.

In a small bowl, I whisk together olive oil, lemon juice, oregano, salt, and pepper to create a simple dressing. I pour it over the salad and toss until well combined.

I like letting the salad sit for about 15–20 minutes before serving so the flavors can blend.

Servings and timing

I usually get about 4–6 servings from this recipe.
Preparation and cooking take around 25–30 minutes total.

Variations

I sometimes add grilled chicken or shrimp for extra protein. When I want more flavor, I include roasted red peppers or artichokes. I also like adding fresh herbs like parsley or basil for extra freshness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, I like to add a small drizzle of olive oil or lemon juice to refresh the flavors. I don’t reheat this salad, as I prefer it chilled or at room temperature. Greek Orzo Salad

FAQs

Can I make this salad ahead of time?

I often prepare it in advance since the flavors improve as it sits.

What can I use instead of orzo?

I sometimes substitute small pasta shapes or even quinoa.

Can I make this dairy-free?

I skip the feta cheese or use a dairy-free alternative.

How do I keep the salad from drying out?

I add a bit more dressing before serving if needed.

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works if necessary.

Conclusion

I find this Greek orzo salad to be a refreshing and versatile dish that’s easy to prepare and always full of flavor. It’s perfect for gatherings, meal prep, or anytime I want a light and satisfying meal.