Name: Greek Shrimp Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups dry orzo pasta; 12 oz cooked shrimp, peeled and deveined (about 1 lb raw before cooking); 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and sliced; 3/4 cup crumbled feta cheese; 3 tablespoons fresh parsley or dill, chopped; 1/4 cup olive oil; 3 tablespoons fresh lemon juice; 2 cloves garlic, minced (for dressing); 1 teaspoon dried oregano; Salt and freshly ground black pepper, to taste

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Greek Shrimp Orzo Salad is one of my favorite ways to enjoy a light, refreshing meal that still feels hearty and satisfying. It brings together tender orzo pasta, juicy shrimp, crisp vegetables, tangy feta, and a lemony olive oil dressing — all the vibrant Mediterranean flavors I love in one colorful bowl. It’s perfect for lunch, a picnic, or a quick weeknight dinner.

Why You’ll Love This Recipe

I love this recipe because it’s fresh, flavorful, and comes together in under 30 minutes. The shrimp adds lean protein, the orzo gives it some body, and the bright dressing ties everything together with a zesty punch. It’s just as good served warm or cold, and it makes great leftovers — which means I can enjoy it for days. Greek Shrimp Orzo Salad

Ingredients

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

Orzo pasta
Cooked shrimp (peeled and deveined)
Cherry tomatoes, halved
Cucumber, diced
Red onion, thinly sliced
Kalamata olives, pitted and sliced
Crumbled feta cheese
Fresh parsley or dill, chopped
Olive oil
Lemon juice
Garlic, minced
Dried oregano
Salt and black pepper

Directions

I cook the orzo according to package directions, then rinse it under cold water to cool and prevent sticking.
While the pasta cools, I toss the cooked shrimp with a bit of olive oil, lemon juice, garlic, and oregano.
In a large bowl, I combine the orzo, shrimp, tomatoes, cucumber, onion, olives, feta, and herbs.
I whisk together olive oil, more lemon juice, garlic, oregano, salt, and pepper to make the dressing.
I pour the dressing over the salad and toss everything together until well coated.
I let it chill for about 10–15 minutes in the fridge before serving, or serve it right away at room temperature.

Servings and timing

This recipe serves 4–6 and takes about 25–30 minutes from start to finish.

Variations

Sometimes I swap the shrimp for grilled chicken, chickpeas, or even salmon. I’ve also added spinach or arugula for extra greens, or used whole wheat or gluten-free orzo depending on what I have. For a creamier twist, I’ve stirred in a spoonful of Greek yogurt to the dressing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed cold or at room temperature, so I don’t reheat it — I just give it a good stir and maybe a squeeze of lemon before serving again. Greek Shrimp Orzo Salad

FAQs

Can I use frozen shrimp?

Yes — I thaw it completely, pat it dry, and cook or season it as needed before adding it to the salad.

What kind of orzo should I use?

Regular orzo works perfectly, but I’ve also used whole wheat orzo for a more nutritious option. Just be sure to cook it al dente.

Can I make this ahead?

Absolutely. I often make it the night before, but I hold off on adding the feta and herbs until just before serving for the freshest flavor.

Is this salad good for meal prep?

Yes — it holds up really well in the fridge and makes a great grab-and-go lunch.

What can I serve with this?

I serve it on its own or alongside pita bread, hummus, or a light soup for a fuller meal.

Conclusion

Greek Shrimp Orzo Salad is the kind of dish I can rely on when I want something fresh, filling, and full of flavor. It’s easy to make, endlessly versatile, and tastes like summer in every bite. Whether I’m making it for a weekday meal or sharing it with friends, this salad always brings vibrant Mediterranean energy to the table.