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Greek Orzo Salad

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Greek Orzo Salad is a bright and zesty pasta salad loaded with fresh veggies, tangy feta, and a simple lemon-oregano dressing. It’s quick to make and perfect for potlucks, picnics, or as a flavorful side dish for grilled meats or seafood.

Ingredients

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For the Salad:

  • 1 cup dry orzo pasta

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1/3 cup red onion, finely chopped

  • 1/2 cup kalamata olives, sliced

  • 1/2 cup crumbled feta cheese

  • 1/4 cup fresh parsley, chopped

For the Dressing:

  • 1/4 cup olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon lemon juice (freshly squeezed)

  • 1 teaspoon Dijon mustard

  • 1 garlic clove, minced

  • 1 teaspoon dried oregano

  • Salt and black pepper, to taste

Instructions

  1. Cook the orzo: Bring a pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse under cold water to cool.

  2. Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.

  3. Assemble the salad: In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.

  4. Toss and chill: Pour the dressing over the salad and toss gently to combine. Chill in the fridge for 15–30 minutes before serving for best flavor.

Notes

  • You can prep this a day ahead—it gets even better as it sits.

  • Add grilled chicken or chickpeas to make it a full meal.

  • Store leftovers in an airtight container for up to 3 days.

 

Find it online: https://ukfinda.com/greek-orzo-salad/