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Overhead view of a vibrant Greek orzo salad filled with cherry tomatoes, cucumbers, black olives, red onions, feta cheese, and fresh parsley, all tossed in a light dressing and sprinkled with cracked black pepper.

Greek Orzo Salad

Refreshing Greek orzo salad with cucumbers, tomatoes, olives, feta, and lemon vinaigrette. A colorful Mediterranean pasta salad perfect for summer meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb orzo pasta cooked al dente
  • 1 pint cherry tomatoes halved
  • 1 English cucumber diced
  • 0.5 red onion thinly sliced
  • 1 cup kalamata olives halved or whole
  • 1 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
  • 2 tablespoon fresh dill chopped
  • 0.5 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice
  • 1 teaspoon lemon zest fresh
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper freshly ground

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small whisk
  • Sharp knife
  • Measuring cups/spoons

Method
 

  1. Refrigerate 30 minutes before serving.
  2. Cool Pasta – Toss with olive oil, set aside.
  3. Prep Veggies – Chop tomatoes, cucumber, onion, olives.
  4. Make Dressing – Whisk oil, lemon juice, zest, garlic, oregano.
  5. Combine Salad – Mix pasta, veggies, dressing.
  6. Add Feta & Herbs – Fold in cheese and fresh herbs.
  7. Chill & Serve – Refrigerate 30 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.