Name: Greek Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 10
Ingredients: 1 1/4 cups orzo, uncooked (about half of a 1 lb. box); 1 (10 ounce) container grape tomatoes, halved; 1/2 cup finely chopped red onion; 1 English cucumber, thick slices that are quartered; 1/2 cup sliced Kalamata olives; 1 cup crumbled feta cheese, (about 4 ounces); 1/4 cup finely chopped fresh parsley; 1/2 cup Greek vinaigrette, homemade or store-bought; salt and pepper, to taste; 1/3 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 garlic clove, minced; 1 teaspoon dried oregano; 1/4 teaspoon salt; pepper to taste

This Greek Orzo Salad combines orzo pasta, fresh vegetables, olives, and feta, all tossed in a simple homemade Greek vinaigrette. It's easy to make and great for summer picnics, light meals, entertaining and meal-prep.

Greek orzo salad on a salad plate. You can see the pasta salad loaded with halved grape tomatoes, cucumber, olives, feta and onion.

Jump to Recipe

I love anything with Mediterranean flavors, and this Greek Orzo Salad is no exception.

It has all the classic elements of a traditional Greek salad, including juicy tomatoes, crisp cucumbers, Kalamata olives, feta cheese, and red onion, but swaps out the salad greens for orzo pasta.

This hearty, veggie-filled pasta salad works as a side dish or a light meal.

I find myself making this salad again and again throughout the summer. It goes great with grilled chicken, burgers, or seafood, and is basically a “must” for summer cookouts.

Serve it for Memorial Day, the Fourth of July, or enjoy it for a casual dinner on the patio.

And if you have any leftovers, they make a delicious, easy lunch the next day.

A three-photo image showing a close-up of Greek orzo salad, an overhead view of a serving bowl filled with the salad components before being tossed together, and Greek orzo salad on a plate with a fork resting on it. The image has text overlay that says, Greek Orzo Salad loaded with cucumber, olives and feta.

If you love this recipe, you might also enjoy my Mason Jar Greek Salad, Mediterranean Salad with Chickpeas, or Greek Salad Skewers.

Why You’ll Love This Recipe

Quick and Easy: This salad comes together in about 30 minutes, making it ideal for busy days.

Perfect for Summer: Light, refreshing, and easy to transport, making it ideal for picnics, cookouts, block parties and potlucks.

Lots of Mediterranean Flavors: Homemade Greek vinaigrette made with red wine vinegar and oregano ties everything together and perfectly complements the fresh vegetables, herbs, feta and orzo.

For some zesty lemon flavor, this orzo salad is also delicious tossed with my homemade lemon garlic vinaigrette.

Versatile: Enjoy it as a side dish or light main course.

A close-ip view of Greek orzo salad on a plate with a fork on it. You can see the juicy tomatoes, cucumber, olives, onion, cucumber and feta cheese mixed with orzo pasta and coated in vinaigrette. In the background is a serving bowl filled with the salad and a mason jar with uncooked orzo in it.

Ingredients Needed

orzo pasta
fresh produce: grape or cherry tomatoes, cucumber, red onion, parsley
Kalamata olives
feta cheese
homemade Greek vinaigrette: olive oil, red wine vinegar, garlic, dried oregano, salt & pepper

Overhead photo of Greek Orzo Salad ingredients, including a box of orzo pasta, chopped cucumber, Kalamata olives, half a red onion, block of feta cheese, bowl of grape tomatoes, jar of Greek vinaigrette, a sprig of fresh oregano, and a handfule of fresh parsley.

Ingredients Shopping Guide

Orzo Pasta – This small, rice-shaped pasta serves as the base of the salad. It has a tender texture that absorbs the dressing beautifully.

Look for it in the pasta aisle of your grocery store. If orzo isn’t available, other small pasta shapes like ditalini or couscous can work as substitutes.

Grape or Cherry Tomatoes – These provide sweetness and color. Slice them in half to release their juices into the salad, enhancing the flavor.

Cucumber – Adds a refreshing crunch. English cucumbers are preferred for their thin skin and minimal seeds, but Persian cucumbers are another excellent choice.

Red Onion – Offers a mild, slightly sweet flavor.

If you find raw red onion too strong, soak the slices in cold water for a few minutes to mellow the taste. I often give them a rinse for my strawberry spinach salad.

Kalamata Olives – These dark purple olives add a briny depth and are a must for Greek salads. For convenience, get a jar of olives that are already pitted. If Kalamata olives aren’t available, black olives can be used as a milder alternative.

Feta Cheese – Every salad needs a creamy element and tangy feta cheese is the ideal match for all the other Mediterranean flavors going on in this dish.

Opt for authentic Greek feta packed in brine for the best taste. You can buy it in a block and crumble it yourself for a fresher texture.

Fresh Parsley – Fresh parsley adds a little brightness to this orzo salad. If you happen to have fresh oregano on hand, you can add some, as well. Just strip the leaves from a stem and give them a fine chop.

Extra-Virgin Olive Oil – Forms the base of the homemade Greek vinaigrette dressing. First cold-pressed EVOO is the best choice for salad dressing since it has a richer flavor than regular olive oil.

Red Wine Vinegar – Adds acidity and tang to balance the flavors.

Garlic – Minced garlic gives a subtle kick to the dressing.

Dried Oregano – Oregano is a staple ingredient in Greek cuisine, so don’t skip it. For the best dressing, I recommend using dried oregano vs. fresh oregano leaves. The flavor is bolder and more concentrated.

Salt and Pepper – To season the salad to your taste. Keep in mind the orzo is cooked in salted water and feta and olives are salty, so give the salad a taste test before adding more salt.

For another tasty salad with pasta tossed in, try my copycat Portillo’s chopped salad with ditalini. Make a big bowl to serve family-style or as a side, or meal-prep it in mason jars!

Steps to Make the Greek Orzo Salad

Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
Prepare the Vegetables and Cheese: While the orzo cooks, halve the tomatoes, dice the cucumber, slice the olives, and finely chop the red onion and herbs. If using block feta cheese, crumble it using a fork or chop it into small pieces.
Make the Dressing: In a small bowl, combine red wine vinegar, minced garlic, dried oregano, salt, and pepper. Slowly drizzle the olive oil into the vinegar mixture while continually whisking to emulsify the vinaigrette. (Double the dressing recipe if you would like to add more before serving or to serve on the side.)
Assemble the Salad: To the bowl with the cooled orzo, add the tomatoes, cucumber, onion, olives, feta cheese, and herbs. Pour the dressing over the top and gently toss to combine, ensuring all ingredients are evenly coated. Season with salt and pepper, as needed.
Chill and Serve: For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Give it a quick toss before serving and adjust seasoning if necessary.

A cutting board with sliced olives, sliced cucumber, chopped onion, halved grape tomatoes, and finely chopped parsley and oregano.

A large salad bowl filled with ingredients needed to make Greek orzo salad before being tossed together. In the center is cooked orzo with Greek dressing drizzled on it. The orzo is surrounded by sections of fresh herbs, tomatoes, feta cheese, Kalamata olives, cucumber and red onion.

Additional Tips

A fork scooping into Greek orzo salad on a plate. In the bakcground is a mason jar filled with orzo pasta and a larger serving bowl of the salad.

Make Ahead

This salad can be made a day in advance. Store in an airtight container in the refrigerator.

If making ahead, consider adding the fresh herbs and feta just before serving to maintain their freshness.

You may also want to make some extra dressing to add before serving.

Variations

Add diced bell peppers for extra crunch.
Toss in artichoke hearts for more Mediterranean flair.
Include grilled chicken or shrimp to make it a heartier meal.
Add in chickpeas for protein. This is another food popular in Greek cuisine.

Storage

Leftovers can be stored in the refrigerator for up to 3 days. If the salad dries out, refresh it with additional dressing or a drizzle of olive oil.

Greek Orzo Salad

Yield: 10 servings (about 1 cup each)

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

Ingredients

1 1/4 cups orzo, uncooked (about half of a 1 lb. box)
1 (10 ounce) container grape tomatoes, halved
1/2 cup finely chopped red onion
1 English cucumber, thick slices that are quartered
1/2 cup sliced Kalamata olives
1 cup crumbled feta cheese, (about 4 ounces)
1/4 cup finely chopped fresh parsley
1/2 cup Greek vinaigrette, homemade or store-bought
salt and pepper, to taste

Homemade Greek Vinaigrette

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon dried oregano
1/4 teaspoon salt
pepper to taste

Instructions

Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
Prepare the Vegetables and Cheese: While the orzo cooks, halve the tomatoes, dice the cucumber, slice the olives, and finely chop the red onion and herbs. If using block feta cheese, crumble it using a fork or chop it into small pieces.
Make the Dressing: In a small bowl, combine red wine vinegar, minced garlic, dried oregano, salt, and pepper. Slowly drizzle the olive oil into the vinegar mixture while continually whisking to emulsify the vinaigrette. (Double the dressing recipe if you would like extra on the side.)
Assemble the Salad: To the bowl with the cooled orzo, add the tomatoes, cucumber, onion, olives, feta cheese, and herbs. Pour the dressing over the top and gently toss to combine, ensuring all ingredients are evenly coated. Season with salt and pepper as needed.
Chill and Serve: For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Give it a quick toss before serving and adjust seasoning if necessary.

Notes

Recipe makes about 10 cups of salad.

Additional Salt: Before seasoning with salt, give the salad a taste. Olives and feta are salty so the salad may not need as much as you think.

Make Ahead: This salad can be made a day in advance. Store in an airtight container in the refrigerator.

If making ahead, add fresh herbs and feta just before serving. You may also want to double the Greek vinaigrette and toss with more just before serving.

Variations: Add diced bell peppers or toss in artichoke hearts for additional Mediterranean flavors. For protein, include grilled chicken, shrimp or chickpeas.

Nutrition Information:

Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 214Total Fat: 13gCholesterol: 13mgSodium: 252mgCarbohydrates: 20gFiber: 3gSugar: 1gProtein: 5g

Nutrition information isn't always accurate. This nutrition data is for the salad dressed with homemade Greek vinaigrette.