5 from 63 votes
Greek Orzo Salad
Greek Orzo Salad combines tender cooked orzo pasta with tangy feta, crisp cucumber, juicy grape tomatoes, briny kalamata olives, and fresh herbs like basil and parsley for a refreshing side or light meal. The lemon-garlic dressing adds bright acidity and aroma, tying together the vegetable medley and salty cheeses. This salad can be prepared ahead and chilled to meld flavors, making it suitable for picnics or potlucks. The mixture of textures, from creamy feta to crunchy cucumber and firm orzo, creates a balanced dish with Mediterranean character.
Prep Time
20 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
6
Course:
Salad
Cuisine:
Greek
Ingredients
Dressing
- 1/3 cup olive oil
- 3 Tbsp lemon juice fresh
- 1 clove garlic , minced
- black pepper freshly ground
- salt freshly ground
Salad
- 1 1/4 cups (8 oz) orzo dry
- 1 cup (5 oz) feta cheese crumbled
- 1 medium cucumber diced, English variety
- 1 (10.5 oz) pkg. grape tomato halved
- 1/2 cup kalamata olives or 3/4 cup sliced black olives, sliced
- 1/2 cup chopped red onion
- 3 Tbsp basil chopped, fresh
- 3 Tbsp parsley chopped, fresh
Instructions
- In a medium mixing bowl whisk together olive oil, lemon juice, garlic and season with salt and pepper to taste, set aside.
- Cook orzo according to directions listed on package to al dente or just 1 minute shy. Drain and rinse under cold water for about 10 seconds. Drain well.
- Add all of the salad ingredients, including cooked orzo, to a large bowl and toss. Pour dressing over top and toss to evenly coat.
- Store in refrigerator up to 2 days.
Cup of Yum
Notes
- Limit added salt because feta and olives already contribute significant saltiness.
- Alternative pasta shapes like spiral, penne, bowtie, or macaroni can be substituted using the same weight.
- For variation, cheese-filled tortellini may be used with double the weight noted for orzo.
- The prepared salad stores well refrigerated for up to two days, making it good for advance preparation.