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Greek Orzo Salad
5 from 42 votes

Greek Orzo Salad

Greek Orzo Salad features tender orzo pasta combined with fresh cherry tomatoes, black olives, peeled cucumber, and red onion, tossed with a lemony garlic dressing and topped with salty feta and fresh parsley. The result is a zesty and refreshing salad that balances crisp vegetables with the chewiness of orzo and the briny notes of olives and feta.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6 people
Calories: 347 kcal
Course: Side Dish, Lunch
Cuisine: American

Ingredients

  • 1/2 lb orzo or 4 cups cooked
  • 10 oz cherry tomato halved, approximately 1 1/2 cups
  • 3.8 oz black olive approximately 1/2 cup, sliced
  • 1 large English cucumber peeled and chopped, 1 1/2 cups
  • 1/2 red onion diced, approximately 1/2 - 3/4 cup
  • 6 oz feta cheese
  • 1/4 cup parsley chopped, fresh
Dressing
  • 1/4 cup extra virgin olive oil the good stuff
  • 1/4 cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic minced, fresh
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper ground
  • 1 teaspoon oregano dried

Instructions

    Cup of Yum
  1. Bring a medium sized pot of salted water to a boil. Add orzo and let boil for 9 minutes.
  2. Meanwhile, prep tomatoes, olives, cucumbers, and onion and add it all to a large bowl.
  3. Create dressing by adding oil, lemon juice, garlic, oregano, salt, and pepper to a dish (like a spouted pyrek) and whisk vigerously with a fork.
  4. Once the orzo is done, drain and add to large bowl with veggies.
  5. Mix well and then add dressing. Mix well again. Top with fresh parsley and feta and give a final mix.
  6. Serve immediately, or store in fridge until ready to serve.

Notes

  • The dressing can be made up to 4 days ahead and refrigerated.
  • The full salad can be assembled 4-5 hours before serving and kept in the fridge.
  • For overnight storage, prepare the salad without parsley and feta, adding them before serving.
  • Vegetables and orzo can be prepped 2-3 days in advance.
  • Substitute any preferred pasta, olives, or vinegars, adjusting cooking and seasoning as needed.
  • For a fresh herb substitution, use minced oregano or dried parsley, but fresh parsley is recommended.

Nutrition Information

Calories 347kcal (17%) Carbohydrates 36g (12%) Protein 10g (20%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Cholesterol 25mg (8%) Sodium 808mg (34%) Potassium 337mg (7%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 691IU (14%) Vitamin C 20mg (22%) Calcium 184mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 347

% Daily Value*

Calories 347kcal 17%
Carbohydrates 36g 12%
Protein 10g 20%
Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Cholesterol 25mg 8%
Sodium 808mg 34%
Potassium 337mg 7%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 691IU 14%
Vitamin C 20mg 22%
Calcium 184mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.