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Close-up of a vibrant Greek orzo salad with red and yellow cherry tomatoes, cucumbers, Kalamata olives, fresh parsley, and crumbled feta cheese in a serving bowl.

Greek Orzo Salad

Greek Orzo Salad A fresh and tangy Mediterranean pasta salad with orzo, feta, cucumber, olives, and a zesty lemon dressing. Perfect for summer parties, meal prep, or as a light lunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish, Lunch
Cuisine: Mediterranean, Greek
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Orzo pasta _ Cooked and cooled
  • 1 cup Cherry tomatoes _ Halved
  • 1 cup English cucumber _ Diced
  • ½ small Red onion _ Thinly sliced
  • ½ cup Kalamata olives _ Pitted and halved
  • ½ cup Feta cheese _ Crumbled
  • 2 tablespoon Fresh dill _ Chopped
  • 2 tablespoon Fresh parsley _ Chopped
  • 1 teaspoon Dried oregano _ Optional
  • 3 tablespoon Extra virgin olive oil _ For dressing
  • 2 tablespoon Fresh lemon juice _ For dressing
  • 1 teaspoon Red wine vinegar _ Optional
  • 1 clove Garlic _ Minced
  • To taste - Salt and pepper _ For seasoning
  • 1 tablespoon Capers _ Optional secret ingredient

Equipment

  • 1 Large pot (For boiling pasta)
  • 1 Colander (To drain orzo)
  • 1 Large bowl (For mixing salad)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Cutting board (Vegetable prep)
  • 1 Whisk (For mixing dressing)

Method
 

  1. Boil salted water and cook the orzo until tender but still firm to the bite
    A saucepan of orzo pasta boiling in salted water with a wooden spoon stirring the pasta.
  2. Wash, chop, and slice all fresh vegetables for the salad evenly
    Close-up of chopped cucumbers, cherry tomatoes, sliced red onion, and crumbled feta cheese neatly arranged on a cutting board, seasoned with olive oil and herbs.
  3. Whisk together olive oil, lemon juice, vinegar, garlic, and seasonings
    Overhead view of diced cucumber, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese on a wooden cutting board with a small bowl of olive oil dressing.
  4. Mix the cooled orzo pasta with chopped vegetables, herbs, and crumbled feta
    A large black bowl filled with colorful Greek orzo salad made with orzo pasta, Kalamata olives, cucumbers, cherry tomatoes, red onion, feta cheese, and fresh herbs.
  5. Refrigerate the salad to enhance flavor and texture before serving cold
    Close-up of a vibrant Greek orzo salad with red and yellow cherry tomatoes, cucumbers, Kalamata olives, fresh parsley, and crumbled feta cheese in a serving bowl.

Nutrition

Serving: 150gCalories: 210kcalCarbohydrates: 28gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 420mgPotassium: 320mgFiber: 2gSugar: 3gVitamin A: 450IUVitamin C: 12mgCalcium: 120mgIron: 1.2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
 
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