Greek Orzo Salad Recipe

This Greek Orzo Salad is the kind of dish you’ll crave all summer long! Bursting with crisp veggies, briny olives, cubes of feta, and fragrant herbs, it’s tossed in a tangy homemade Greek dressing and is as colorful as it is delicious. Whether you’re packing it for a picnic or serving it at home, this salad delivers the perfect balance of fresh flavors in every bite.

this Recipe

Ingredients You’ll Need

The charm of Greek Orzo Salad is in its simple, wholesome ingredients—each one earns its place, adding gorgeous color, texture, and classic Mediterranean flavor. Let’s walk through what you’ll need for the most delicious results.

• Dry Orzo Pasta: This petite, rice-shaped pasta is the perfect base—delicate but hearty, it soaks up all the tangy dressing.
• Greek Salad Dressing: A zesty, homemade vinaigrette ties everything together with lemony brightness (use your favorite store brand in a pinch).
• Red Wine Vinegar & Lemon Juice: Their sharp acidity boosts the flavor of veggies and enhances the Greek vibes.
• Dried Oregano & Sea Salt: Just a hint brings out that unmistakable Mediterranean aroma.
• Persian Cucumbers: Crunchy, mild, and never watery, they add lovely green color and freshness.
• Cherry Tomatoes: Sweetness and juiciness in bite-sized bursts—they make every forkful pop.
• Cooked Chickpeas: For a bit of creaminess, protein, and satisfying bite—plus they help make the salad more filling!
• Feta Cheese: Briny, crumbly, and beautifully creamy; buy a block and cube it for authentic texture.
• Red Onion: Sliced super thin for a sharp zesty crunch—soak in cold water if you want to mellow its pungency.
• Kalamata Olives: Rich and salty, these quintessential Greek olives bring real depth of flavor.
• Fresh Basil and/or Mint: Herbs are non-negotiable—their fragrance is what makes Greek Orzo Salad sing.
• Freshly Ground Black Pepper: Add at the end for gentle heat and a touch of sophistication.

Variations

The beauty of Greek Orzo Salad is how endlessly adaptable it is! You can change things up to suit what’s in your pantry, your favorite flavors, or any dietary needs—it’s practically impossible to go wrong here.

• Go Gluten-Free: Swap in gluten-free orzo or a small gluten-free pasta for a version everyone can enjoy.
• Vegan Twist: Omit the feta or use a plant-based feta cheese to make this dish completely dairy-free yet just as delicious.
• Add More Veggies: Toss in chopped bell peppers, artichoke hearts, or baby spinach for extra color and nutrients.
• Protein Boost: For a heartier meal, add grilled chicken, shrimp, or even more chickpeas.

How to Make Greek Orzo Salad

Step 1: Cook and Cool the Orzo

Start by bringing a generously salted pot of water to a boil and cook the orzo according to the package—just a touch past al dente, so it holds up in the salad. Drain well, drizzle with a little olive oil to keep it from sticking, then spread the orzo on a baking sheet to cool it quickly and avoid a gummy salad.

Step 2: Whisk Up the Greek Dressing

As the pasta cools, whisk together your homemade Greek salad dressing. Don’t forget to add the red wine vinegar, lemon juice, dried oregano, and a pinch of sea salt. This zingy combination is what gives the salad its irresistible tang!

Step 3: Chop and Prep the Veggies

Slice the cucumbers and tomatoes, dice the feta, thinly slice your onion, and halve the olives. If you like your onions milder, let them soak in ice water for a few minutes. Having everything ready to toss means the whole salad comes together in minutes.

Step 4: Assemble the Greek Orzo Salad

Grab a large mixing bowl and combine the cooled orzo, veggies, chickpeas, feta, red onion, and Kalamata olives. Drizzle the dressing generously, add half your fresh herbs, season with black pepper, and toss everything—gently but thoroughly—so every ingredient gets a zesty coating.

Step 5: Garnish and Serve

For a burst of freshness right before serving, scatter the remaining herbs over the top. Your Greek Orzo Salad is now ready to shine—serve immediately, or chill to allow the flavors to meld even more.

How to Serve Greek Orzo Salad

Garnishes

Just before serving, shower your salad with fresh basil or mint leaves for a pop of color and aroma. Try a final crumble of feta or a drizzle of extra-virgin olive oil—both add a luxe finish that looks gorgeous and tastes even better.

Side Dishes

Pair Greek Orzo Salad with grilled chicken, lamb kebabs, or flaky fish for a well-rounded meal. It also shines alongside pita, hummus, and tzatziki for an effortless, Mediterranean-inspired spread everyone will love.

Creative Ways to Present

For parties, serve Greek Orzo Salad in individual cups or jars for a grab-and-go option. At home, arrange it on a big platter, letting all those veggies and herbs peek out for maximum “oohs” and “aahs” at the table.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Orzo Salad keeps beautifully in the fridge for up to 3 days. Store it in an airtight container and give it a gentle toss before eating—a splash of extra lemon juice will revive chilled salad instantly!

Freezing

This salad is best enjoyed fresh, but if you really need to freeze it, leave out the fresh herbs and feta—add them after thawing so they stay vibrant and creamy. Thaw overnight in the fridge for best results.

Reheating

No reheating needed—Greek Orzo Salad is best served cold or at room temperature. If you prefer a warmer dish, let it sit out of the fridge for 20-30 minutes so flavors can bloom and textures stay perfect.

FAQs

Final Thoughts

This Greek Orzo Salad is just the kind of dish that sparks joy with its colors, aromas, and unbelievably satisfying flavor. I can’t wait for you to whip up a batch—whether it’s for a sunny picnic, quick weeknight dinner, or a cheerful lunchbox surprise. Give it a try and watch everyone come back for seconds!

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