Greek Orzo Salad
Greek orzo salad is a bright, Mediterranean pasta salad loaded with cucumber, tomato, olives, and feta in a lemon-oregano dressing. The tender orzo soaks up the zesty dressing for a dish that only gets better as it sits. It is a perfect make-ahead side for picnics, potlucks, and summer barbecues.
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 1.5 cups orzo pasta
- 1 cucumber, diced
- 1.5 cups cherry tomatoes, halved
- 1/2 cup kalamata olives
- 3/4 cup feta, crumbled
- 1/4 red onion, diced
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 tsp dried oregano
Instructions
- Cook the orzo in salted water until al dente, then drain and rinse briefly.
- Whisk the olive oil, lemon juice, oregano, salt, and pepper into a dressing.
- Toss the warm orzo with half the dressing and let it cool slightly.
- Add the cucumber, tomatoes, olives, red onion, and feta.
- Pour over the rest of the dressing and toss to combine.
- Chill for 30 minutes before serving for the best flavor.
💡 Chef's tip
Rinse the cooked orzo briefly to stop the cooking and prevent clumping, then dress it while still slightly warm.
Tossing the warm, just-drained orzo with the dressing lets the pasta absorb the lemon and oregano flavor as it cools, seasoning it from the inside out.
Nutrition (per serving)
- Calories: 310 kcal
- Protein: 8 g
- Carbs: 34 g
- Fat: 16 g
