Greek Orzo Pasta Salad Recipe

BySoha

There’s something irresistibly fresh about a well-balanced Mediterranean salad, and this Greek Orzo Pasta Salad is a true standout. Combining tender orzo, crisp vegetables, briny olives, and creamy feta, it delivers vibrant flavor in every bite. Perfect for a light lunch, a potluck side, or a refreshing dinner companion, this recipe captures the essence of Greek cuisine,simple, wholesome, and full of flavor.

orzo salad

Ingredients List

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, finely sliced
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt and black pepper, to taste

Step-by-Step Instructions

Cook the orzo

Bring a pot of salted water to a boil, add the orzo, and cook until al dente (about 7–9 minutes). Drain and rinse under cold water to stop the cooking.

Prepare the dressing

In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper until emulsified.

Assemble the salad

In a large mixing bowl, combine the cooled orzo, tomatoes, cucumber, red onion, olives, and parsley. Pour the dressing over and toss well to coat evenly.

Add the finishing touch

Gently fold in crumbled feta cheese just before serving to keep the texture intact.

Cook Time

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes

Servings

Serves 4 people as a side dish or 2 as a light main course.

Nutritional Information (approx. per serving)

  • Calories: 280
  • Protein: 8g
  • Carbohydrates: 34g
  • Fat: 12g
  • Fiber: 3g
  • Sodium: 380mg

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the dressing separate and toss before serving to maintain freshness.

Suggestions

  • For added protein, top with grilled chicken or chickpeas.
  • Replace parsley with fresh dill or basil for a different herbal twist.
  • Add roasted red peppers or artichoke hearts for extra Mediterranean flair.

Seasonal Relevance

This salad shines in summer when tomatoes and cucumbers are at their peak, but it’s also a versatile year-round option. It pairs beautifully with grilled meats in warmer months and brightens heavier meals during cooler seasons.

Conclusion

Greek Orzo Pasta Salad is a dish that balances freshness, simplicity, and flavor beautifully. Whether served at a picnic, alongside roasted meats, or enjoyed as a quick weekday lunch, it’s a recipe that brings a touch of the Mediterranean to your table. With its vibrant colors and bold taste, it’s sure to become a staple in your cooking repertoire.

Greek Orzo Pasta Salad Recipe
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Greek Orzo Pasta Salad Recipe

Recipe by Soha
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

280

kcal
Total time

20

minutes

A vibrant Greek Orzo Pasta Salad that blends tender orzo, fresh vegetables, briny olives, and creamy feta cheese. Tossed with a zesty olive oil and red wine vinegar dressing, it’s refreshing, light, and ready in just 20 minutes,perfect for picnics, potlucks, or a healthy weekday meal.

Ingredients

  • 1 cup orzo pasta

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced

  • ½ red onion, thinly sliced

  • ½ cup Kalamata olives, halved

  • ½ cup crumbled feta cheese

  • ¼ cup fresh parsley, chopped

  • 2 tbsp extra virgin olive oil

  • 1 tbsp red wine vinegar

  • 1 tsp dried oregano

  • Salt and black pepper, to taste

Directions

  • Cook the orzo in salted boiling water until al dente (7–9 minutes). Drain and rinse under cold water.
  • In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
  • Combine cooled orzo, tomatoes, cucumber, onion, olives, and parsley in a large bowl. Toss with dressing.
  • Fold in feta cheese just before serving. Serve chilled or at room temperature.

Recipe Video

Notes

  • For added protein, top with grilled chicken or chickpeas.
  • Store leftovers in the fridge for up to 3 days.
  • Fresh dill or basil can be used instead of parsley for a twist in flavor.

FAQs

Can I use whole wheat orzo instead of regular orzo?
Yes, whole wheat orzo works perfectly and adds a nutty flavor along with extra fiber.

Can this salad be served warm?
Absolutely,while traditionally served chilled or at room temperature, you can serve it slightly warm if you prefer a cozier version.

What can I use instead of feta cheese?
Goat cheese or even a dairy-free feta substitute works well if you’re avoiding dairy.

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