A refreshing Mediterranean-inspired pasta salad featuring tender orzo, briny olives, and creamy feta cheese. This versatile dish makes an excellent side for grilled meats or a satisfying light meal on its own.
Why You’ll Love This Recipe
This Greek Orzo Salad is a celebration of Mediterranean flavors that comes together in just 20 minutes. It’s perfect for meal prep, potlucks, or as a light lunch option. The combination of tender orzo pasta with crisp vegetables, tangy feta, and a bright lemon dressing creates a balanced dish that’s both satisfying and refreshing. Plus, it can be served chilled or at room temperature, making it incredibly versatile for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Orzo pasta is the foundation of this salad. This small, rice-shaped pasta cooks quickly and absorbs the flavors of the dressing beautifully. If you can’t find orzo, you can substitute it with other small pasta shapes like couscous or small shells.
Kalamata olives provide a distinctive briny flavor and meaty texture that’s quintessentially Greek. Their rich, slightly fruity taste adds depth to the salad. If Kalamata olives are too strong for your taste, you can substitute with milder black olives.
Feta cheese brings a creamy, tangy element that balances the other flavors. Traditional Greek feta made from sheep’s milk offers the most authentic flavor, but any feta will work well in this recipe.
Cucumber adds a refreshing crunch and lightness to the salad. English or Persian cucumbers work best as they have fewer seeds and a crisp texture.
Red onion provides a sharp, aromatic element that brightens the entire dish. Soaking the chopped onion in cold water for 5-10 minutes before adding to the salad can help reduce its pungency if desired.
Olive oil forms the base of the dressing, bringing richness and authentic Mediterranean flavor. Extra virgin olive oil will provide the best taste.
Lemon juice adds essential acidity that brings all the flavors together. Fresh lemon juice is strongly recommended over bottled for the brightest flavor.
Dried oregano introduces an earthy, herbaceous note that’s characteristic of Greek cuisine. If you have fresh oregano on hand, you can use it instead by doubling the amount.
Salt and pepper are crucial for enhancing and balancing all the other flavors in the dish. Sea salt or kosher salt works particularly well here.
Directions
- Cook the orzo according to package directions. Drain and rinse with cold water to cool.
- In a large bowl, combine the orzo, olives, feta, cucumber, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the orzo salad and toss to combine.
- Serve chilled or at room temperature.
Servings and Timing
This recipe makes 4 servings, perfect as a side dish or light meal. It takes just 10 minutes to prep, 10 minutes to cook, for a total time of 20 minutes. Each serving contains approximately 280 calories, making it a satisfying yet light option for lunch or dinner.
Variations
Mediterranean Orzo Salad: Add diced roasted red peppers, artichoke hearts, and fresh basil for an even more robust Mediterranean flavor profile.
Greek Orzo with Grilled Chicken: Add diced grilled chicken breast to transform this side dish into a hearty main course.
Greek Orzo with Shrimp: Incorporate cooked, chilled shrimp for a seafood variation that’s perfect for summer dining.
Vegetable-Packed Greek Orzo: Increase the vegetable content with cherry tomatoes, diced bell peppers, and baby spinach for added nutrition and color.
Lemon-Herb Orzo: Double the lemon juice and add fresh herbs like dill, parsley, and mint for a brighter, herb-forward version.
Storage/Reheating
This Greek orzo salad keeps well in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually improve after a day as the ingredients have time to meld together. Before serving leftover salad, let it sit at room temperature for about 15 minutes and give it a good stir, as the dressing may settle at the bottom.
If you’re meal prepping, you can prepare all components separately and combine them just before serving to maintain optimal texture. Keep the dressing separate until ready to serve if making more than a day ahead.
As this is typically served cold or at room temperature, reheating is not necessary. However, if you prefer a warm pasta salad, you can gently warm it in the microwave for 30 seconds or on the stovetop over low heat just until it takes the chill off.
FAQs
Can I make Greek orzo salad ahead of time?
Yes, this salad is excellent for make-ahead preparation. In fact, the flavors develop and improve when allowed to sit for a few hours or overnight. For best results, reserve a small amount of dressing to refresh the salad just before serving.
Is orzo a type of rice?
No, despite its rice-like appearance, orzo is actually a small pasta made from wheat flour. Its shape and size make it perfect for salads as it cooks quickly and absorbs flavors well.
What can I substitute for feta cheese?
If you don’t have feta or prefer an alternative, you can use goat cheese for a similar tangy profile, ricotta salata for a milder option, or even small mozzarella pearls. For a dairy-free version, firm tofu marinated in lemon juice and herbs can mimic feta’s texture.
How can I make this recipe gluten-free?
Simply substitute the regular orzo with gluten-free orzo, which is available in many grocery stores and specialty shops. Alternatively, you could use gluten-free rice-shaped pasta or even cooked quinoa for a grain-based variation.
Can I add meat to this salad?
Absolutely! Grilled chicken, shrimp, or even lamb would make excellent protein additions. Cook, cool, and dice your protein of choice before mixing it in with the other ingredients.
Why do you rinse the orzo with cold water?
Rinsing the orzo stops the cooking process, cools it down quickly for the salad, and removes excess starch that could make the pasta sticky. For warm pasta dishes, rinsing is not recommended, but for cold salads, it’s beneficial.
How do I prevent the feta from crumbling too much when mixing?
Add the feta last, after all other ingredients have been combined, and fold it in gently rather than stirring vigorously. You can also freeze the feta for 10 minutes before crumbling, which helps it hold its shape better.
Can I use fresh herbs instead of dried oregano?
Yes! Fresh herbs add wonderful flavor. As a general rule, use three times the amount of fresh herbs compared to dried. Fresh oregano, mint, dill, or parsley would all work well in this recipe.
Is Greek orzo salad healthy?
This salad offers a balanced nutritional profile with complex carbohydrates from the pasta, healthy fats from olive oil and feta, and vitamins and minerals from the vegetables. It’s a moderate-calorie option at about 280 calories per serving.
How can I make this recipe more substantial for a main dish?
To transform this into a heartier main dish, consider adding protein (such as grilled chicken or shrimp), additional vegetables (like cherry tomatoes or bell peppers), or even some white beans or chickpeas for plant-based protein and fiber.
Conclusion
Greek Orzo Salad is a testament to the beauty of Mediterranean cuisine — simple ingredients that come together to create something truly greater than the sum of its parts. This versatile dish adapts well to what you have on hand, making it perfect for improvisation and customization to your taste preferences. Whether served as a light lunch, a side dish at a barbecue, or part of a larger Mediterranean spread, this orzo salad delivers fresh flavors and satisfying textures that everyone will enjoy. Its make-ahead convenience and impressive shelf life make it an ideal addition to your regular recipe rotation, especially during warmer months when cool, refreshing meals are most appreciated.
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Greek Orzo Salad
A refreshing and flavorful Greek Orzo Salad made with orzo pasta, olives, feta, cucumber, and a tangy lemon dressing.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 1 1/2 cups orzo pasta
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the orzo according to package directions. Drain and rinse with cold water to cool.
- In a large bowl, combine the orzo, olives, feta, cucumber, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the orzo salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- This recipe is quick and easy to prepare, making it a great choice for a side dish or light meal.
- You can customize the salad by adding cherry tomatoes, bell peppers, or fresh herbs like parsley.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
