This Greek orzo salad features orzo pasta, veggies, feta cheese, and Kalamata olives. Don’t forget the delicious Greek style dressing to flawlessly tie all the flavors together.
Fun fact: Greek and Mediterranean orzo salads are very similar — both use many of the same ingredients, except Greek salads usually go a step further with the addition of feta cheese and Kalamata olives.
Greek Orzo Salad with Feta Video
How To Make Greek Orzo Salad with Feta
Hello, friend! Are you looking for a quick, tangy, and easy dish? No need to search any further, because this delicious Greek orzo salad recipe takes only about 10 minutes to prep.
- Make the orzo: Bring a pot of water to a boil and cook the orzo according to package instructions. Once cooked, drain the orzo and set aside.
- Mix up the dressing: Combine the dressing ingredients, then set aside.
- Prep the veggies and herbs: Finely chop the red onion, dice the cucumber, slice the tomatoes in half or quarters, and slice the olives. Also, finely chop the basil.
- Assemble the salad: Combine the feta and the sliced veggies and herbs in a large bowl. Drizzle the Greek salad dressing on top and gently toss to coat. Serve the salad immediately or store it in the fridge until ready to serve.
3 Greek Salad Tips & Tricks
There’s no going wrong with this Greek orzo pasta salad. But — just to make sure the process goes as smoothly as possible, check out these three quick tips.
- Cut all the ingredients into small pieces: Since orzo pasta is small, cut the remaining ingredients into a similar size to have uniformity.
- Make the dressing in a small jar: For easier pouring and storage, make the Greek salad dressing in a small jar. Pour all the ingredients into the jar, close the lid, and shake to mix everything together. Then, use as much (or as little) dressing as you need! Store the remainder in the refrigerator.
- Cook the orzo first: Save time on this recipe by cooking the orzo first. While it cooks, make the salad dressing and prep the veggies. Once the orzo is al dente, drain and rinse it under cold water to stop the cooking process and cool the orzo quickly.
Variations to Greek Orzo Salad
I encourage you to add (or remove) specific veggies from this salad to better suit your tastes. After all, you’re the master of your kitchen! Check out these ideas if you need a little inspiration.
- Vegetables: For more nutrients and color, add in more veggies like black or green olives, marinated artichoke hearts, grape tomatoes, finely chopped shallots, or salad greens like spinach or arugula.
- Herbs: Add in more of your favorite herbs like fresh parsley or dill.
- Seasoning: Include more flavor with oregano, paprika, garlic powder, or paprika.
- Dressing: If you need to swap out the Greek dressing, use a quality store-bought version.
How To Serve Greek Orzo Salad
Greek orzo salad is a prime accompaniment to your favorite Mediterranean dishes. I especially love pairing it with gyros or pita pockets. You may also pair it with other protein dishes such as grilled salmon, pan seared halibut, or chicken kebabs.
Storing Greek Orzo Salad
Greek orzo salad tastes the best soon after being tossed with the dressing. If you have leftover salad, store it in an airtight container in the refrigerator for 2-3 days.
Hot tip: If the salad isn’t quite as juicy after storage, add in more dressing and toss together.
More Pasta Salad Recipes
- Israeli Couscous Salad — Another Mediterranean-inspired salad made with couscous
- Italian Pasta Salad — Bite-sized pieces of veggies, mozzarella cheese, pasta, and salami
- Caprese Pasta Salad — Cheese, tomatoes, and fresh basil means perfection
- Watermelon Feta Salad — It’s sweet, salty, and fresh all in one
- Pesto Pasta Salad — Made with homemade basil pesto dressing
Recipe
Ingredients
- 1 cup uncooked orzo
- 1/4 cup red onion finely chopped
- 1/2 English cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 cup Kalamata olives sliced
- 2 tbsp fresh basil finely chopped
- 4 oz Feta crumbled
Greek Dressing
- 1/3 cup olive oil
- 2 tbsp lemon juice
- 1 garlic clove minced
- 1/2 tsp salt adjust to preference
- 1/2 tsp ground black pepper adjust to preference
Instructions
- Whisk the dressing ingredients together, then set aside.
- Bring a pot of salted water to a boil, then add the orzo and cook according to package instructions. Drain and set aside to cool.
- Meanwhile, prep the remaining ingredients. Finely chop the red onion, dice the cucumber, slice the tomatoes in half, and slice the olives. Finely chop the basil.
- Add the cooked orzo, feta, onion, cucumber, tomatoes, olives, and basil into a large bowl.
- Drizzle the Greek dressing on top and gently toss to coat. Serve the salad immediately or store it in the fridge until ready to serve. Enjoy!
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