This Greek Orzo Salad is a light yet satisfying dish that brings together tender orzo pasta, juicy cherry tomatoes, crisp cucumbers, red onions, briny olives, and creamy feta cheese—all tossed in a homemade lemon-oregano vinaigrette. Bursting with fresh Mediterranean flavors, it’s perfect for picnics, potlucks, or meal prep. Serve it chilled as a side dish or add grilled chicken or chickpeas for a hearty main. It’s simple, colorful, and guaranteed to impress!
Yields: 6-8 servings
Prep time: 25 minutes
Cook time: 10 minutes
Why You’ll Love This
✔ No sad, soggy pasta (dressing soaks in perfectly)
✔ Vegetarian but protein-packed (15g/serving)
✔ Make-ahead magic (tastes better the next day)
✔ One-bowl wonder with minimal cleanup
Ingredients:
For the Salad:
- 1 pound of orzo pasta
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved or quartered if large
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 6 ounces feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
For the Lemon-Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Equipment:
- Large pot
- Colander
- Large mixing bowl
- Whisk or fork
- Cutting board
- Sharp knife
Instructions:
Step 1: Cook the Orzo
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions, usually about 8-10 minutes, or until al dente.
Step 2: Drain and Rinse the Orzo
- Once the orzo is cooked, drain it immediately in a colander. Rinse the orzo under cold water to stop the cooking process and prevent it from sticking together. Shake off any excess water.
Step 3: Prepare the Vegetables
- While the orzo is cooking, prepare the vegetables. Dice the cucumber, halve or quarter the cherry tomatoes, and thinly slice the red onion. Pit and halve the Kalamata olives.
Step 4: Chop the Fresh Herbs
- Chop the fresh dill and parsley.
Step 5: Make the Lemon-Herb Vinaigrette
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and Dijon mustard. Season with salt and freshly ground black pepper to taste.
Step 6: Assemble the Salad
- In a large mixing bowl, combine the cooked and cooled orzo, diced cucumber, halved or quartered cherry tomatoes, sliced red onion, and halved Kalamata olives.
Step 7: Add Feta and Herbs
- Add the crumbled feta cheese, chopped fresh dill, and chopped fresh parsley to the bowl.
Step 8: Dress the Salad
- Pour the lemon-herb vinaigrette over the salad.
Step 9: Toss to Combine
- Gently toss all the ingredients together until everything is well combined and the orzo and vegetables are coated with the vinaigrette.
Step 10: Chill and Serve
- For the best flavor, cover the salad and refrigerate for at least 20-30 minutes to allow the flavors to meld. Before serving, taste and adjust the seasoning if needed.
Nutrition Facts
- Calories 380
- Protein 11g
- Carbs 42g
- Fiber 3g
- (With whole wheat orzo and reduced feta)
Pro Tips
✅ Fluffier orzo: Toast dry pasta in 1 tsp oil before boiling.
✅ No-wilt trick: Add delicate herbs (dill/parsley) just before serving.
✅ Vegan version: Omit feta or use vegan cheese.
Serving Suggestions
- With grilled lamb kebabs
- Stuffed in bell peppers
- As a pasta salad side at BBQs
Enjoy your delicious homemade Greek Orzo Salad!
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