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Greek Orzo Salad
5 from 6 votes

Greek Orzo Salad

Greek Orzo Salad is fresh and bright, perfect for summer! Made with feta cheese, tomatoes, cucumber, olive, and plenty of herbs and lemon, this pasta salad is delicious on its own or alongside grilled chicken.

Prep Time
20 mins
Total Time
20 mins
Servings: 6 -8 servings
Course: Salad

Ingredients

  • 1 pound orzo
  • 32 ounces vegetable stock
  • 1 cup water
  • 2 tablespoons olive oil
  • 6 ounces feta cheese crumbled
  • 3 cloves garlic roasted
  • 1 shallot finely diced, medium-large
  • 10 ounces cherry tomato halved or quartered
  • 1 medium cucumber peeled, seeded, and cut into half moon shapes
  • ⅓ to ½ cup olive use a mix of your favorite green or black olives: Kalamata, manzanella, castelvetrano, etc, roughly chopped
  • lemon zest and juice of 1 large
  • 1 tablespoon basil finely chopped, fresh
  • 1 tablespoon mint finely chopped, fresh
  • 1 tablespoon parsley finely chopped, fresh
  • red wine vinegar splash
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Bring vegetable stock and water to a boil in a medium pot. Cook orzo to package instructions. Drain and rinse under cold water then place in a large bowl and toss with olive oil to prevent sticking.
  2. To the orzo, add the feta cheese and all of the herbs and vegetables, then mix in the lemon zest and juice, red wine vinegar and salt and pepper to taste. 
  3. For the best flavor, cover and chill in the refrigerator for a few hours before serving, though it can be served immediately.

Notes

  • Finely diced pickled red onion and sun-dried tomato are good subs and/or additions.
  • Couscous is also a good substitute for orzo.