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Greek Orzo Salad

Greek Orzo Salad

Greek Orzo Salad is a vibrant and refreshing Mediterranean dish combining tender orzo pasta, crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, tangy feta cheese, and fresh herbs, all tossed in a zesty lemon and extra virgin olive oil dressing. Ready in under 30 minutes, this versatile salad is perfect for quick meals, picnics, or healthy dinners, delivering bright, fresh flavors with effortless preparation.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Pasta

  • 1 cup orzo pasta

Vegetables & Herbs

  • 1 cup cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 1/3 cup Kalamata olives, pitted and quartered
  • ¼ cup red onion, thinly sliced
  • 2 tablespoons fresh parsley, roughly chopped
  • 2 tablespoons fresh mint, roughly chopped

Cheese

  • ½ cup crumbled feta cheese

Dressing

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain well and rinse under cold water to stop cooking and cool the pasta for the salad.
  2. Prepare the Vegetables: While the orzo is cooking, chop cucumber, halve cherry tomatoes, thinly slice red onion, and roughly chop fresh parsley and mint. Pit and quarter the Kalamata olives evenly.
  3. Mix Together: In a large mixing bowl, combine the cooled orzo with the prepared vegetables and olives. Crumble the feta cheese on top and gently fold it into the salad to add creaminess and saltiness.
  4. Add Dressing: Whisk fresh lemon juice with extra virgin olive oil, salt, and pepper in a small bowl. Drizzle the dressing over the salad and toss gently to coat everything evenly, balancing and marrying the flavors.
  5. Chill and Serve: Refrigerate the Greek Orzo Salad for at least 30 minutes before serving to allow the flavors to meld together deliciously.

Notes

  • Do not overcook the orzo; keep it al dente to avoid a mushy salad.
  • Use fresh parsley and mint for the best brightness; avoid dried herbs.
  • Properly rinse and drain the orzo to cool and prevent the salad from becoming watery.
  • Customize cheese by trying different feta varieties or adding grated Parmesan for a unique twist.
  • Adjust the lemon juice acidity gradually to your preferred brightness.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 3 g
  • Sodium: 400 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 15 mg

Keywords: Greek Orzo Salad, Mediterranean salad, orzo pasta salad, healthy salad, feta salad, vegetarian appetizer