18 Trending Greek Orzo Salads to Try This Month

Explore our top Greek orzo salad recipes, each bursting with Mediterranean flavors like fresh herbs, feta cheese, and tangy olives. From classic to creative variations, these salads are perfect for any occasion, offering both nourishing ingredients and delightful tastes. Ideal for a light lunch or as a side, these dishes are quick to prepare and sure to impress.

Greek Orzo Salad with Feta

This delicious pasta salad is made with tender orzo, bright tomatoes, crisp cucumbers, plenty of fresh herbs, tangy feta and olives, and it’s all tossed in a zesty lemony vinaigrette. It’s a breeze to prepare and can be ready in 25 minutes or less!

• Servings: 6
• Prep: 20 minutes
• Cook: 10 minutes

Ingredients

Dressing

• 1/3 cup olive oil
• 3 Tbsp fresh lemon juice
• 1 clove garlic , minced
• Salt and freshly ground black pepper

Salad

• 1 1/4 cups (8 oz) dry orzo
• 1 cup (5 oz) crumbled feta
• 1 medium English cucumber, diced
• 1 (10.5 oz) pkg. grape tomatoes, halved
• 1/2 cup sliced kalamata olives (or 3/4 cup sliced black olives)
• 1/2 cup chopped red onion,
• 3 Tbsp chopped fresh basil
• 3 Tbsp chopped fresh parsley

Instructions

1. In a medium mixing bowl whisk together olive oil, lemon juice, garlic and season with salt and pepper to taste, set aside.
2. 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.
3. Add all of the salad ingredients, including cooked orzo, to a large bowl and toss. Pour dressing over top and toss to evenly coat.
4. Store in refrigerator up to 2 days.

Notes

• Don’t add too much additional salt to this salad, as both the feta and olives are quite salty. 
• Other pastas you can use in this recipe are spiral, penne, bowtie or macaroni pasta (using the same weight). Even a cheese-filled tortellini would be delicious (use double the weight listed).
• Recipe makes about 10 cups.

Orzo Salad

This Greek orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.

• Prep Time: 30 minutes
• Cook Time: 8 minutes
• Serves 6

Ingredients

• 1½ cups dry orzo pasta
• 1 recipe Greek Salad Dressing
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ teaspoon oregano
• ¼ teaspoon sea salt
• 2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
• 2 cups halved cherry tomatoes
• 1 cup cooked chickpeas, drained, and rinsed
• 4 ounces feta cheese, cut into ¼-inch cubes
• ⅓ cup thinly sliced red onion
• ½ cup pitted Kalamata olives
• 1 cup fresh basil and/or mint leaves
• Freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.
2. Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
3. In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

Greek Orzo Salad

This Greek orzo salad is a delicious, colorful dish with artichoke hearts and feta. I receive a lot of requests for this recipe.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Additional Time: 1 hr
• Total Time: 1 hr 25 mins
• Servings: 6

Ingredients

• 1 ½ cups uncooked orzo pasta
• 2 (6 ounce) cans marinated artichoke hearts
• 1 cucumber, seeded and chopped
• 1 tomato, seeded and chopped
• 1 red onion, chopped
• 1 cup crumbled feta cheese
• 1 (2 ounce) can black olives, drained
• ¼ cup chopped fresh parsley
• 1 tablespoon lemon juice
• ½ teaspoon dried oregano
• ½ teaspoon lemon pepper

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

Drain artichoke hearts, reserving liquid.

Gather prepared ingredients together.

Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.

Just before serving, drizzle reserved artichoke marinade over salad.

Enjoy!

Mediterranean Greek Orzo Salad With Feta

This Greek orzo pasta salad combines fresh tomatoes, crunchy cucumbers, tangy kalamata olives, red onions, and creamy feta cheese with a homemade lemon vinaigrette. If you’re a fan of Mediterranean-style orzo salads, you’re going to love this recipe!

INGREDIENTS

• 8 ounces dry orzo
• 1 cup grape tomatoes quartered
• 2 persian cucumbers quartered
• ½ cup crumbled feta cheese
• ½ cup kalamata olives sliced
• ¼ cup diced red onions
• ¼ cup chopped fresh dill

Dressing

• 1 small shallot minced
• 3 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon oregano
• 4 tablespoons olive oil
• Kosher salt to taste
• freshly cracked black pepper to taste

INSTRUCTIONS

1. Bring a large pot of heavily salted water to a boil. Cook orzo until al dente. Drain and run cool water over it until it’s cooled.
2. Make the dressing. In the bottom of a large bowl, mix shallot, lemon juice, Dijon mustard and oregano. Slowly stream in olive oil, whisking constantly. Season to taste with salt and pepper and set aside.
3. Add the cooled orzo, tomatoes, cucumbers, feta, olives, red onions, and dill to the large bowl with the shallot dressing. Season to taste with salt and pepper. Toss to coat and serve immediately.

Tip: Keep your orzo salad in the fridge until ready to eat! This will help keep the veggies from weeping water and keep them crisp. 

This Greek orzo salad is perfect for summer! The ingredients are fresh and flavorful, and the lemon vinaigrette dressing is light and refreshing. This salad is perfect for potlucks, barbecues, or any other summer gathering. Give it a try today!

Greek Orzo Salad

This simple Greek Orzo Salad is packed with all of your favorite Greek flavors! Tender orzo, crunchy cucumbers and red onion, cherry tomatoes, kalamata olives and salty feta cheese all tossed together in a red wine vinaigrette. It’s perfect for lunch, dinner and will be a hit at summer barbecues!

• PREP TIME: 20 minutes
• COOK TIME: 8 minutes
• TOTAL TIME: 28 minutes

Ingredients

Salad

• 1 cup uncooked orzo pasta
• 1 English cucumber, diced (Persian cucumbers work too)
• 1/3 cup diced red onion
• 1 cup cherry tomatoes, halved
• 3 tablespoons chopped flat leaf parsley
• 1/3 cup chopped kalamata olives
• 1/2 cup crumbled feta cheese

Vinaigrette

• 1 1/2 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• Kosher salt and fresh ground pepper to taste

Instructions

1. Cook the orzo until al dente. Rinse and drain the orzo under cold water then pour it into a large serving bowl. Add the remaining salad ingredients in with the orzo.
2. Whisk together all of the ingredients for the vinaigrette and pour over the salad. Stir together until everything is coated in the vinaigrette. Taste for seasoning and serve immediately or cover and refrigerate until ready to serve.

Mediterranean Orzo Salad

You’ll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing.

For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn’t cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.

• PREP – 10MINUTES MINS
• COOK – 10MINUTES MINS
• SERVES – 6 PEOPLE

Ingredients

• 1 ½ cup dry orzo pasta
• 1 pint grape or cherry tomatoes, halved
• 2 green onions, trimmed and chopped (both white and green parts)
• ½ green bell pepper, seeds removed, chopped
• 1 cup packed chopped fresh parsley, about 1 ½ ounces
• ½ cup packed chopped fresh dill, about 0.5 ounces
• ¼ cup sliced pitted kalamata olives, about 1 ounce
• 2 teaspoons capers
• Feta cheese, to your liking

For The Dressing

• 1 lemon, zested and juiced
• ¼ cup extra virgin olive oil
• 1 garlic clove, minced
• 1 teaspoon oregano

Instructions 

1. Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
2. In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
3. Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
4. Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
5. Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

Notes

• For best flavor, mix the orzo salad while the pasta is still somewhat warm so it will absorb as much of the dressing flavors as possible. Cover and refrigerate for a bit (up to an hour) before serving to allow flavors to meld. 
• Serving suggestions: This Mediterranean orzo salad pairs well with a variety of dishes, from lamb and chicken to scallops and salmon. 
• How to store leftovers: Leftover orzo salad will keep in an airtight container in the fridge for 2 to 3 days. If sprinkled with feta, be sure to refrigerate leftovers within an hour of serving. 

GREEK ORZO SALAD (ORZO FETA SALAD)

Greek Orzo Salad (Orzo feta salad) is one of those super simple dishes that take just so little effort to prepare! Short cooking time, little preparation and you will have a delicious light meal or side dish in 30′!

Greek orzo pasta salad is perfect for those summer picnics and parties or as something to eat on the go. And with the mixture of Kalamata olives, tangy feta cheese and a classic earthy Greek dressing, there’s so much flavour involved!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Yield: 4

Ingredients

For Greek orzo salad

• 3 tbsp olive oil
• a kettle of boiling water
• 300g orzo (1 3/4 cups)
• 400g cherry tomatoes (14 oz)
• 1 small red onion
• 1 English cucumber
• 2 handfuls Kalamata olives
• 30g fresh basil leaves (1 oz)
• 15g fresh dill (1/2 oz)

For the orzo salad dressing

• 3 tbsp extra virgin olive oil
• 4 tsp red wine vinegar
• 1 1/2 tsp dried oregano
• zest of 1 lemon

To season and decorate

• salt to taste
• black pepper to taste
• 180g cubed feta (6 oz)

Instructions

1. To prepare this delicious Greek orzo salad recipe, start with cooking the orzo pasta. Boil the water in the kettle. At the same time heat the olive oil over a medium high heat in a large saucepan. Once the oil is shimmering, add the orzo and cook, stirring often until the orzo starts to color. Fill the pan with boiling water, stir in a of teaspoon of salt and cook the orzo for 10-12 minutes, until just tender and al-dente.
2. Drain the orzo and rinse under a cold tap until the water running out the pasta runs clear. Set aside to drain away any excess water, stirring occasionally to prevent the pasta sticking to each other.
3. Meanwhile, quarter the cherry tomatoes, peel and finely chop the onion and the cucumber, and quarter the olives.
4. Transfer the cooked orzo to a large bowl and stir in the salad vegetables. Roughly chop the fresh herbs and add those too.
5. To make the dressing, in a small bowl combine the extra virgin olive oil, red wine vinegar, dried oregano, lemon zest, and a generous amount of salt and pepper. Stir this into the orzo mixture.
6. Add the cubed feta and stir carefully, making sure the cheese pieces don’t break up too much. Season to taste with more salt and pepper, if needed, and leave to stand in the fridge for roughly an hour before serving to allow the orzo to soak up the dressing. Enjoy!

Mediterranean Orzo Salad

It’s light, tangy, and fresh!

• YIELDS: 12 serving(s)
• PREP TIME: 2 hrs

Ingredients

• 1/4 c. extra virgin olive oil
• 1 whole lemon, juiced
• 1 clove garlic, minced
• Salt and pepper, to taste
• 12 oz. orzo pasta, cooked, drained, and cooled
• 1 c. red grape or cherry tomatoes
• 1 c. yellow grape or cherry tomatoes
• 1 c. kalamata olives, halved
• 1 c. crumbled feta cheese (optional), plus more to serve
• 1 c. chickpeas, drained.
• 1/2 red onion, diced
• 3 tbsp. minced fresh parsley, plus more to serve

Directions

1. In a jar or bowl, mix together the oil, lemon juice, garlic, salt, and pepper until totally combined.
2. To a large mixing bowl, add the orzo and all other ingredients. Pour the dressing over the top and stir to combine. Taste and adjust the seasonings. Refrigerate for at least an hour before serving. Top with more feta, if using, and parsley just before serving

GREEK ORZO PASTA SALAD

This Greek Orzo Salad is packed to the brim with flavour and so simple to make!

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Resting time: 1 hour

Ingredients (check list):

• 80ml / 1/3 cup Extra Virgin Olive Oil
• 3 tbsp Red Wine Vinegar
• 1 small bunch Fresh Parsley, finely diced (1oz/30g)
• 1 heaped tsp Dried Oregano
• 1/4 tsp EACH: Salt, Black Pepper, plus more to taste if desired
• 150g / 5.3oz Baby Plum Tomatoes, halved
• 100g / 3.5oz Feta, sliced into tiny cubes
• 100g / 3.5oz Kalamata Olives, halved
• 3 tbsp very finely diced Red Onion (1/2 small/medium onion)
• 1 small clove of Garlic, very finely diced
• 300g / 1 1/2 cups uncooked Orzo
• 75g / 2.6oz Green Pepper, finely diced
• 75g / 2.6oz Cucumber, sliced into thin quarter pieces
• 1/2 Lemon, juice only

Instructions:

1. In a large mixing/salad bowl, whisk together extra virgin olive oil, red wine vinegar, parsley, oregano and salt & pepper. Add in the tomatoes, feta, olives, onion & garlic and stir to combine. Leave it all to marinate for as long as you have time for. I recommend at least an hour, which you can do at room temp. Any longer cover in the fridge (up to overnight). Stir everything every now and then if you can.
2. Cook the orzo in salted boiling water until al dente, then drain and rinse with cold water until completely cool. Give it a good shake to discard the excess water, then add into the bowl. Stir in the pepper and cucumber.
3. Stir in the juice of half a lemon (or to taste) then check for seasoning and adjust if needed.

Notes:

a) Marinating – Leaving the olives etc to marinate before you combine everything injects heaps of flavour into the dressing. All of the ingredients also take on a really lovely flavour too. I leave the cucumber and pepper out of this process, just because I don’t think they themselves or the dressing benefit from their presence at this stage.

b) Lemon – I love adding a final squeeze of lemon juice at the end to really lift the dish. I usually end up using around half a lemon, but you can just work to preference.

c) Serving – The salad is gorgeously tangy in the first instance, but it mellows out as the salad rests. I typically let it sit for 10 or so minutes before serving, just to allow the flavour to all marry together, but you can tightly store it in the fridge for up to a few days. The orzo dries out slightly the longer it rests, but it’s still delicious!

Greek Orzo Salad

This tart, refreshing salad is a big hit in my home. All the tasty toppings—including red onions, tomatoes, olives, feta cheese and a zesty dressing—give it extra interest.

Total Time Prep: 15 min. + chilling

Makes 8 servings

Ingredients

• 1 cup uncooked orzo pasta
• 6 teaspoons olive oil, divided
• 1 medium red onion, finely chopped
• 1/2 cup minced fresh parsley
• 1/3 cup red wine vinegar
• 1-1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/8 teaspoon pepper
• 2 large tomatoes, seeded and chopped
• 1 medium cucumber, peeled, seeded and chopped
• 12 pitted ripe or Greek olives, halved
• 1/2 cup crumbled feta cheese

Directions

1. Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.
2. In another bowl, combine onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining 4 tsp. oil; pour over orzo and toss to coat. Cover and refrigerate until chilled. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

Orzo Salad with Vegetables and Feta

This Greek orzo salad is made with cucumbers, chickpeas, tomatoes, red onion, feta and herbs, all tossed in a herb dressing. A simple yet hearty pasta salad that can be served as a main course or side dish.

Orzo pasta salad is an unexpected and delicious addition to any meal. The combination of crunchy vegetables, protein packed chickpeas and creamy feta cheese just can’t be beat!

• Prep Time 20 minutes
• Cook Time 10 minutes
• Serves 6

INGREDIENTS

• 8 ounces dried orzo pasta cooked in salted water according to package directions, then cooled
• 1 1/2 cups cucumber diced
• 1 cup cherry tomatoes halved
• 1 cup chickpeas
• 1/4 cup minced red onion
• 1/2 cup feta cheese crumbled
• 1/4 cup chopped fresh parsley
• 6 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• salt and pepper to taste

INSTRUCTIONS 

• Place the orzo pasta, cucumber, cherry tomatoes, chickpeas, red onion, parsley and feta cheese in a large bowl.
• In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano and salt and pepper.
• Pour the dressing over the pasta mixture. Toss to coat, then serve.

NOTES

1. To cool your orzo quickly for this salad, run it under cold water in a colander. The cold water will cool the pasta as well as prevent it from clumping together.
2. This salad can be prepared up to 8 hours before you plan to serve it.

Light and Flavorful Greek Orzo Salad

This Greek Orzo Salad recipe is a light and flavorful pasta salad that’s delicious as a side dish or main dish. It’d be perfect with anything you’re grilling this summer!

• Prep Time: 30 minutes
• Cook Time: 8 minutes
• Serves 6

Ingredients

• 3 tbsp red wine vinegar
• 2 tbsp fresh lemon juice
• 1/3 cup olive oil
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 16 oz orzo pasta, wheat or gluten-free
• 1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine
• 1/3 cup red onion, diced small
• 3 cups from 1 large English cucumber, diced small
• 1 pint grape tomatoes, halved
• 1 orange bell pepper, diced
• 1/2 cup feta cheese, cubed
• fresh oregano, optional garnish

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.
2. Drain and rinse under cold water, drain.
3. Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.
4. Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.
5. Add the cheese just before ready to serve.

Greek Orzo Pasta Salad with Lemon Garlic Vinaigrette

This Orzo Greek Pasta Salad comes together in 30 minutes and has just a couple easy steps. Simply toss together cooked orzo pasta with a tangy lemon garlic vinaigrette and a generous handful of chopped fresh dill and mint. 

• Servings: 8 cups
• Total: 20 minutes

Ingredients

• 1 1/2 cups dry orzo pasta (about 11 ounces)
• 1/3 cup lemon juice
• 1 clove garlic, finely minced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint
• 2 1/2 teaspoons dried oregano
• 1 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pint cherry tomatoes, cut in half
• 1 European cucumber, peeled, seeded and diced
• 1 cup crumbled feta cheese, preferably reduced fat
• 1/2 cup pitted black Greek olives, roughly chopped
• 1/2 cup minced red onion

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook orzo according to package instructions. Drain through a fine mesh sieve and rinse with cold water. Drain thoroughly.
2. Whisk lemon, garlic, olive oil, dill, mint, oregano, salt and pepper in a large bowl. 
3. Add the pasta and toss to coat. 
4. Add tomatoes, cucumber, feta, olives and red onion and toss to combine. Serve immediately or chill.

Notes

Cooking The Pasta

Orzo in pasta salad is best when it is fully cooked and not cooked al dente. So taste it before you drain the pasta.

Make Ahead

You can make this a day ahead but cut and add the cucumber and tomatoes just before serving for the best texture. You may need to add additional olive oil on the second day so taste it to see if it seems a little dry.

Greek Orzo Salad with Zesty Dressing

This Greek Orzo Salad Recipe bursts with flavor thanks to feta cheese, red onion, tomatoes, cucumber, and kalamata olives. We use chickpeas for our protein, feel free to use grilled chicken or shrimp instead! Topped with a zesty Greek salad dressing, this is the perfect summer pasta salad recipe. Just combine the ingredients in a large bowl, add the dressing, and toss!

• PREP: 12 mins
• COOK: 8 mins
• YIELD: 8 servings

Ingredients 

• 1 pound orzo
• 1 large english cucumber, sliced in half lengthwise then cut into half moons
• 2 cups cherry tomatoes, cut in half
• 1/2 cup kalamata olives, pitted and sliced in half
• 1 small red bell pepper, seeds removed and diced
• 1 small green pepper, seeds removed and diced
• 1 15.5 ounce can chickpeas, drained, rinsed, and patted dry
• 1 small red onion, diced
• 1 8 ounce container feta cheese, crumbled

For the Red Wine Vinaigrette:

• 1/2 cup olive oil
• 2 cloves garlic, minced
• 3 tablespoons red wine vinegar
• 1 and 1/2 Tablespoons Lemon Juice, freshly squeezed
• 1 teaspoon lemon zest, finely grated
• 1 and 1/2 teaspoons dijon mustard
• 1 teaspoon fresh Oregano, finely chopped (or 1/2 teaspoon dried)
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon ground black pepper, more to taste
• 2 Tablespoons Kalamata olives, finely chopped

Instructions 

1. Place a large pot of salted water over high heat and bring to a rolling boil. Add orzo and cook until al dente, 7 to 8 minutes. 
2. Drain pasta and rinse under cold water until cool. 
3. Place pasta in a large serving bowl and set aside.
4. In the meantime, prepare the vegetables and dressing.

For the Red Wine Vinaigrette:

1. In a small bowl combine the olive oil, garlic, vinegar, lemon juice, zest, mustard, oregano, sugar, salt, pepper, and olives. Whisk well until completely combined. Add dressing to orzo.
2. Add vegetables, olives, chickpeas, and feta to the orzo bowl and mix well to combine. Season with salt and pepper, if desired.
3. Serve at once, or chill until needed. Salad will keep, covered and stored in the fridge, for up to 5 days. Mix well before serving.

Mediterranean-Inspired Orzo Pasta Salad

Fresh, colorful Mediterranean-inspired Orzo Pasta Salad! Plant-based, gluten-free optional, and perfect for BBQs, picnics, and beyond. Just 30 minutes required!

• PREP: 20 minutes
• COOK: 10 minutes
• Servings: 6

Ingredients

PASTA SALAD

• 8 oz. dry orzo
• 1/2 cup finely chopped red onion
• 1 cup cherry tomatoes, quartered
• 3/4 cup finely chopped yellow bell pepper
• 3/4 cup pitted kalamata olives, roughly chopped
• 1/2 cup marinated artichoke hearts, roughly chopped
• 1/4 cup finely chopped fresh parsley, large stems removed
• 1/2 cup chopped fresh basil, large stems removed

DRESSING

• 2 Tbsp olive oil
• 2 Tbsp lemon juice 
• 2 tsp lemon zest
• 1/2 tsp garlic powder
• 1 Tbsp maple syrup
• 1 tsp dried Italian herb seasoning
• 1/2 tsp each sea salt and black pepper
• 1 tbsp nutritional yeast
• 2 tbsp pasta water

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions. Reserve 1/4 cup (60 ml) of pasta water, drain the pasta, rinse with cold water, and toss with a little olive oil. Set aside to cool.
2. While the water boils/pasta cooks, prep the pasta salad ingredients and make the dressing.
3. Add the olive oil, lemon juice, lemon zest, garlic powder, maple syrup, Italian herbs, salt, pepper, nutritional yeast, and pasta water (once it’s ready) to a large mixing bowl and whisk to combine. Add the finely chopped red onion and mix again.
4. Add the tomatoes, bell pepper, olives, artichoke hearts, parsley, and cooked orzo to the mixing bowl. Toss well to combine.
5. Mix in the basil just before serving. Taste and adjust as needed, adding more salt for overall flavor, lemon juice for brightness, or herbs for freshness. Store in an airtight container in the refrigerator for 3-4 days. Not freezer friendly.

Vegetarian Mediterranean Orzo Salad

This vegetarian Mediterranean orzo pasta salad with crunchy vegetables and spinach, briny olives, and feta cheese makes a healthy, easy-to-make, meal-prepped meal or flavorful pasta salad side.

• Prep Time: 30 minutes
• Total Time: 30 minutes
• Servings: 12

Ingredients

• 16 ounces orzo
• 3 cups baby spinach leaves , gently torn into large pieces
• 1 ½ chopped red bell pepper , about one red bell pepper
• 1 cup cucumber , diced and seeded, about one medium
• ¾ cup red onion , diced
• 5 ounces Castelvetrano green olives , drained and halved
• 5 ounces Kalamata pitted olives , drained and halved
• 7 ounces feta cheese
• ½ cup canola oil
• ¼ cup olive oil
• 1 lemon , juiced
• 1 ½ teaspoons oregano
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Instructions

1. Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
2. Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.
3. In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.
4. Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.

Greek Orzo Pasta Salad with Homemade Dressing

A summer pasta salad recipe with orzo, crisp vegetables, feta cheese and a light Greek dressing. You can make this salad in advance and it can be used for up to 4 days after you make it making it a great choice for weekly lunches, parties and warm weather bbqs.

• Prep Time: 15minutes
• Cook Time: 10 minutes
• Servings: 6

Ingredients

• 8 ounces of dry orzo pasta {try whole wheat if you can find it}
• 1 cup cherry tomatoes, halved
• 1/2 of an English cucumber, sliced
• 1 cup cucumber, diced or sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh dill, chopped

FOR THE DRESSING

• 1/2 cup extra virgin olive oil
• 2 tablespoon lemon juice
• 3 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 garlic clove, minced
• 1 teaspoon dried oregano

Instructions

1. Cook the orzo pasta according to package instructions. Drain and rinse with cold water to cool it down. Set aside.
2. In a large mixing bowl combine the cooked orzo, cherry tomatoes, cucumber, Kalamata olives, feta cheese, red onion, and parsley.
3. In a small bowl or mason jar mix the olive oil, lemon juice, dried oregano, salt, and pepper.
4. Pour the half of the dressing over the orzo salad and toss gently to combine, ensuring all ingredients are coated.
5. Taste and adjust the seasoning if needed. Add more dressing as needed.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
7. Before serving add more dressing if desired and give the salad a final toss and garnish with additional parsley and dill.
8. Serve chilled and store the leftovers in an airtight container for up to 5 days.

Notes

This Mediterranean Orzo Salad can be made ahead of time and stored in the refrigerator for up to 3 days. If I know I am making this ahead I will add half of the dressing and then add the other half when I serve the salad.

Greek Orzo

This quick and easy side dish pairs well with any main course, and it comes together in under 30 minutes, using only one pan. Try this Mediterranean recipe, and it might become one of your new favorites.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Servings: 4

Ingredients

• 1.5 cups orzo
• 3 cups chicken stock or vegetable stock or water
• 8 oz cherry tomatoes (red and yellow), sliced in half
• ⅓ cup sun-dried tomatoes in olive oil (chopped)
• ⅓ cup kalamata olives sliced
• ¼ cup green olives sliced
• 6 oz feta cheese crumbled or diced into small cubes
• 3 tablespoons lemon juice or lime juice, freshly squeezed
• 3 tablespoons extra virgin olive oil
• ¼ teaspoon smoked paprika
• ¼ teaspoon Italian seasoning
• ¼ cup fresh basil chopped
• salt and pepper

Instructions 

1. In a large, high-sided skillet, combine orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
2. Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives. Add Feta cheese (crumbled or diced into small cubes), reserving ¼ cup of cheese for later.
3. Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.
4. Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.
5. When serving, top with the remaining feta cheese and chopped fresh basil.