Name: Greek Orzo Salad: A Fresh, Flavorful Mediterranean Delight
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Greek
Ingredients: 1½ cups (8 oz) dry orzo pasta; ¼ cup olive oil; 3 Tbsp red wine vinegar; Juice of 1 lemon; 1 Tbsp Dijon mustard; 2 garlic cloves, minced; ½ tsp dried oregano; Salt & pepper to taste; 2 Persian cucumbers, sliced; 2 cups cherry tomatoes, halved; 1 cup cooked chickpeas; 4 oz feta cheese, cubed; ⅓ cup thinly sliced red onion; ½ cup Kalamata olives; 1 cup fresh basil and/or mint

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Bright, tangy, and packed with Mediterranean flavors, this Greek Orzo Salad is the perfect dish for picnics, potlucks, or a quick weeknight meal. With tender orzo pasta, crisp cucumbers, juicy cherry tomatoes, briny olives, and creamy feta cheese, it’s a refreshing and satisfying salad that’s as easy to make as it is delicious. Whether you’re a fan of Greek cuisine or just looking for a vibrant side dish, this recipe is sure to become a favorite!

Why You’ll Love This Greek Orzo Salad Recipe

Bursting with Fresh Mediterranean Flavors:

Every bite of this Greek Orzo Salad is a celebration of bright, zesty ingredients like lemon, garlic, and oregano, balanced with creamy feta and briny olives. It’s like a trip to the Greek Isles in a bowl!

Quick and Easy to Make:

With just 20 minutes of prep time and simple ingredients, this salad comes together effortlessly—perfect for busy weeknights or last-minute gatherings.

Versatile for Any Occasion:

Serve it as a light lunch, a side dish at BBQs, or pack it for a picnic. It’s just as delicious at room temperature as it is chilled, making it a go-to for any meal.

Ingredients for Greek Orzo Salad

Dry Orzo Pasta:

The base of the salad, orzo adds a tender, rice-like texture that soaks up the delicious dressing.

Greek Salad Dressing (Olive Oil, Red Wine Vinegar, Lemon Juice, Dijon Mustard, Garlic, Oregano, Salt & Pepper):

This tangy, herby dressing ties all the flavors together, giving the salad its signature Mediterranean taste.

Persian Cucumbers:

Crisp and refreshing, they add a nice crunch without excess moisture.

Cherry Tomatoes:

Sweet and juicy, they bring a burst of freshness to every bite.

Cooked Chickpeas:

Adds plant-based protein and a satisfying, hearty texture.

Feta Cheese:

Creamy and salty, feta balances the bright acidity of the dressing.

Red Onion:

Thinly sliced for a mild, peppery bite that complements the other ingredients.

Kalamata Olives:

Briny and rich, they’re a staple in Greek salads for depth of flavor.

Fresh Basil and/or Mint Leaves:

Adds a fragrant, herbal finish that elevates the dish.

(Note: The full list of ingredients with quantities is provided in the recipe card just below.)

Variations

Gluten-Free Option:

Swap the orzo for gluten-free pasta or quinoa for a celiac-friendly version.

Protein-Packed Version:

Add grilled chicken, shrimp, or chickpeas for an extra protein boost.

Extra Veggie Twist:

Toss in bell peppers, artichoke hearts, or spinach for even more color and nutrients.

How to Prepare Greek Orzo Salad

Step 1:

Cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.

Step 2:

In a small bowl, whisk together the Greek Salad Dressing ingredients—olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper—until well combined.

Step 3:

In a large mixing bowl, combine the cooled orzo with cucumbers, cherry tomatoes, chickpeas, feta cheese, red onion, olives, and fresh herbs.

Step 4:

Pour the dressing over the salad and gently toss until everything is evenly coated.

Step 5:

Season with freshly ground black pepper to taste. Serve immediately at room temperature or chill for later.

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Tips and Tricks

Rinse the Orzo Well:

To prevent sticking, rinse the cooked orzo under cold water and drizzle with a little olive oil before mixing.

Make It Ahead:

This salad tastes even better after sitting for an hour, allowing the flavors to meld.

Adjust the Dressing to Taste:

If you prefer a tangier salad, add extra lemon juice or vinegar.

How to Serve

As a Light Lunch:

Pair with grilled pita bread and hummus for a complete Mediterranean meal.

At a BBQ or Potluck:

Serve alongside grilled meats or as part of a mezze platter.

Meal Prep Friendly:

Portion into containers for easy grab-and-go lunches throughout the week.

Make-Ahead and Storage

Refrigerate for Up to 3 Days:

Store in an airtight container—the flavors deepen over time!

Hold the Herbs Until Serving:

Add fresh basil or mint just before eating to keep them vibrant.

Stir Before Serving:

If the salad dries out, drizzle with a little extra olive oil and lemon juice.

FAQ

1. Can I use a different type of pasta?

Yes! Couscous, farro, or even small shells work well as substitutes.

2. Is this salad vegan-friendly?

Simply omit the feta or use a dairy-free alternative to make it vegan.

3. Can I add more vegetables?

Absolutely! Bell peppers, zucchini, or roasted eggplant would be delicious additions.

Whether you’re hosting a summer gathering or just craving a taste of the Mediterranean, this Greek Orzo Salad is a must-try. Simple, fresh, and bursting with flavor, it’s a dish that’s sure to impress!