Greek Orzo Salad
Orzo is the shape-shifter of the pasta world — small enough to feel like a grain, satisfying enough to be a meal. This Greek version tosses it with all the classics: cucumber, kalamata olives, cherry tomatoes, red onion, and salty feta in a tangy red wine vinaigrette.
Why You’ll Love This Recipe
- More filling than a regular salad thanks to orzo
- All the flavors of a Greek salad with pasta satisfaction
- Serves a crowd — great for potlucks and barbecues
- Tastes better the longer it sits
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Greek Orzo Salad
Ingredients
- 1.5 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 cup kalamata olives, halved
- 1/3 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
- Dressing: 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1 clove garlic (minced), salt and pepper
- Fresh basil or parsley for garnish
Instructions
- Cook orzo in salted boiling water according to package directions (usually 8-9 minutes). Drain and rinse under cold water to cool quickly.
- While orzo cooks, whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper.
- In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, olives, and red onion.
- Pour dressing over the salad and toss to combine.
- Top with crumbled feta and fresh herbs. Serve at room temperature or chilled.
Recipe Tips
- Rinse the cooked orzo in cold water — it stops the cooking and prevents clumping.
- This is the ultimate make-ahead salad. It tastes even better after a few hours in the fridge.
- Add artichoke hearts, roasted red peppers, or chickpeas for extra substance.
- Bring to room temperature before serving for the best flavor.
Calories: 360 | Protein: 12g | Fat: 14g | Carbs: 48g
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Nutritional information is estimated and may vary based on ingredients used.
