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.
Table Of Contents
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
- 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.
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
- 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.
- Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
- 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
- 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.
- 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.
- 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
- 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.
- 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
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- 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.
- 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.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- 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
- 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.
- 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.
- Meanwhile, quarter the cherry tomatoes, peel and finely chop the onion and the cucumber, and quarter the olives.
- Transfer the cooked orzo to a large bowl and stir in the salad vegetables. Roughly chop the fresh herbs and add those too.
- 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.
- 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
- In a jar or bowl, mix together the oil, lemon juice, garlic, salt, and pepper until totally combined.
- 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:
- 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.
- 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.
- 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
- Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.
- 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
- 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.
- This salad can be prepared up to 8 hours before you plan to serve it.
