Easy Greek Orzo Salad Recipes

This is the kind of salad you make once and then you keep eating it out of the fridge with a fork while the rest of dinner is still happening. It’s a bright, crunchy, lemony Greek orzo salad with tomatoes, cucumber, briny olives, and big salty pops of feta, all hugged in an herby olive oil–lemon dressing. It’s summer-in-a-bowl energy, but I make it all year because it actually tastes better the next day, which is rare and wonderful.

My little family loves this one in a very chaotic, real-life way: I’ll set the bowl down “just to rest,” and my husband suddenly needs to “taste-test” twelve times. Our kid eats the pasta and the cucumbers like two separate meals and somehow that still counts as dinner. This has become the thing I bring to cookouts, school potlucks, road trips… and honestly, Tuesday nights when I can’t be bothered to stare at a raw chicken breast again.

How to Make It

Boil a big pot of salted water like it owes you money, then toss in 12 ounces of orzo. Cook to al dente (usually 7–9 minutes, check the box), drain, and give it a quick rinse with cool water so it stops cooking and doesn’t clump. Toss with a drizzle of olive oil so the little guys don’t glue together while you chop.

While the pasta chills out, whisk up the dressing in a jar: 1/3 cup extra-virgin olive oil, zest and juice of 1 big lemon, 2 tablespoons red wine vinegar, 1 teaspoon Dijon, 1 grated garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and a few grinds of pepper. If your lemon is aggressive, add 1 teaspoon honey to keep the peace.

Chop the good stuff: 1 English cucumber (or 2 smaller), 2 cups cherry tomatoes, 3/4 cup pitted Kalamata olives, 1/3 cup finely chopped red onion (quick soak in cold water if raw onion bullies your taste buds), 1/2 cup chopped roasted red peppers if you’ve got them. Crumble 4–6 ounces of feta. Roughly chop a small handful each of parsley and dill, plus a little mint if you want it to taste like vacation.

Now it’s the dump-and-stir moment: orzo, veggies, olives, herbs, feta, and most of the dressing. Toss, taste, adjust salt/lemon/oil until it sings. Let it sit 10–20 minutes so the flavors marry. Makes about 6–8 cups; serves 6 as a side or 4 as a light lunch.

✔Ingredient Notes

– Orzo: Rice-shaped pasta that acts like a sponge for flavor. Rinse it for salad so it’s not sticky. Overcook it and you’ll get mush—set a timer.
– English cucumber: Thin skin, hardly any seeds. If using a regular cuke, peel and scoop seeds so it doesn’t water down the party.
– Cherry tomatoes: Sweet and sturdy. If they’re meh, sprinkle with a pinch of salt first to wake them up.
– Kalamata olives: Briny, rich, the backbone of the “Greek” vibe. Buy pitted unless you enjoy broken molars.
– Red onion: Soak sliced onion in cold water 10 minutes to take the bite down. Don’t skip if raw onion usually gets you.
– Feta: Blocks in brine taste best. Crumble it yourself—it’s creamier and less chalky than pre-crumbled.
– Fresh herbs (parsley, dill, mint): Dill = classic; mint = fresh pop. If you’ve only got one, use more of it.
– Lemon + red wine vinegar: The bright team. Lemon brings lift, vinegar brings tang. Both matter.
– Olive oil: Use the good stuff if you have it. You can taste it here.
– Dried oregano: A little goes a long way. Rub it between your fingers to wake it up.
– Dijon + honey: Tiny amounts make the dressing cling and balance the acids. Not sweet, just smooth.
– Roasted red peppers (optional): Sweet-smoky bonus. Drain well or things get watery.
– Pepperoncini (optional): Slice a few for zip if you like a little twang. I do.

✔Recipe Steps

1. Boil heavily salted water and cook 12 oz orzo until al dente (7–9 minutes).
2. Drain and rinse orzo under cool water; toss with a splash of olive oil to prevent sticking.
3. Whisk olive oil, lemon zest/juice, red wine vinegar, Dijon, garlic, oregano, salt, and pepper (add honey if needed).
4. Chop cucumber, tomatoes, olives, red onion, and roasted red peppers; crumble feta; chop herbs.
5. Combine orzo, veggies, herbs, and feta in a big bowl; pour in most of the dressing and toss.
6. Rest 10–20 minutes, then taste and adjust lemon/salt/olive oil; add remaining dressing if needed.

What to Serve It With

– Grilled chicken thighs or lemony drumsticks
– Shrimp skewers or simple seared salmon
– Lamb burgers or kofta with tzatziki
– Falafel, hummus, and warm pita (hello, mezze board)
– A rotisserie chicken when dinner energy is at 2%

✔Tips & Mistakes

– Salt your pasta water like the ocean. It’s your first layer of flavor.
– Rinse the orzo for salad. Hot, starchy pasta = gummy salad. We want shine, not glue.
– Don’t drown it in dressing right away. Add most, let it sit, then top off if it drinks it up.
– If your cucumbers are seedy, scoop them. Less water, more crunch.
– Onion too sharp? Soak it. Works every time.
– Add herbs at the end if making ahead so they stay bright and perky.

✔Storage Tips

Fridge it in a lidded container for up to 4 days. It’s honestly fabulous cold straight from the container—breakfast-of-champions energy if you’re that person (I am). If it tightens up on day two, splash with a little olive oil and a squeeze of lemon to loosen it. I wouldn’t freeze it—pasta salads come back a little weird from the deep freeze.

✔Variations and Substitutions

– Gluten-free: Use gluten-free orzo or a small GF pasta. Quinoa works too—same dressing.
– Vegan: Skip the feta or use a plant-based feta. Add chickpeas for protein.
– Protein boost: Add grilled chicken, shrimp, or a can of tuna. I also love crispy chickpeas.
– Extra veg: Throw in spinach or arugula right before serving; it softens just enough.
– Different olives: Castelvetrano for milder, buttery bites if Kalamata’s too briny for you.
– No lemon? Use more red wine vinegar and a tiny extra honey to balance.
– Herb swap: No dill? Go heavy on parsley and a pinch of dried mint.
– Crunch move: Toasted pine nuts or almonds are dreamy—add just before serving.
– Heat: Sliced pepperoncini or a pinch of red pepper flakes for a little kick.

Frequently Asked Questions

Easy Greek Orzo Salad Recipes

A bright, zesty Greek orzo salad tossed with lemon-oregano dressing, crisp veggies, briny olives, and creamy feta. Perfect for potlucks, meal prep, or a fresh side dish.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 ounce orzo pasta, dry
• ▢ 2 cup cherry tomatoes, halved
• ▢ 1.5 cup English cucumber, diced
• ▢ 0.5 cup red onion, thinly sliced
• ▢ 0.5 cup Kalamata olives, pitted and sliced
• ▢ 6 ounce feta cheese, crumbled
• ▢ 0.25 cup fresh parsley, chopped
• ▢ 2 tablespoon fresh dill, chopped
• ▢ 0.25 cup extra-virgin olive oil
• ▢ 3 tablespoon fresh lemon juice
• ▢ 1 tablespoon red wine vinegar
• ▢ 1 clove garlic, minced
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon kosher salt plus more to taste
• ▢ 0.5 teaspoon black pepper, freshly ground
• ▢ 0.25 cup sliced pepperoncini optional
• ▢ 1 teaspoon lemon zest optional

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8 to 10 minutes. Drain and rinse under cool water, then drain well.
• In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, dried oregano, salt, and black pepper until emulsified.
• In a large mixing bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and dill.
• Pour the dressing over the salad and toss gently until everything is evenly coated.
• Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Fold in lemon zest and pepperoncini if using.
• Chill for 10 to 20 minutes to let flavors meld. Toss once more before serving.
• Serve cold or at room temperature. Garnish with extra herbs or a few feta crumbles if desired.

Notes

Make ahead: Keep the dressing separate and toss just before serving for best texture. Leftovers keep well in the fridge for up to 3 days.