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Tagged:

  • basil
  • cucumber
  • feta
  • lemon juice
  • olive oil
  • olives
  • parsley
  • pasta
  • red onion
  • tomatoes
Orzo salad shown from the side. - 1

Greek Orzo Salad

Ingredients

Dressing

  • 1/3 cup olive oil
  • 3 Tbsp fresh lemon juice
  • 1 clove garlic , minced
  • Salt and freshly ground black pepper

Salad

  • 1 1/4 cups (8 oz) dry orzo
  • 1 cup (5 oz) crumbled feta
  • 1 medium English cucumber, diced
  • 1 (10.5 oz) pkg. grape tomatoes, halved
  • 1/2 cup sliced kalamata olives (or 3/4 cup sliced black olives)
  • 1/2 cup chopped red onion,
  • 3 Tbsp chopped fresh basil
  • 3 Tbsp chopped fresh parsley

Instructions

  • In a medium mixing bowl whisk together olive oil, lemon juice, garlic and season with salt and pepper to taste, set aside.
  • Cook orzo according to directions listed on package to al dente or just 1 minute shy. Drain and rinse under cold water for about 10 seconds. Drain well.
  • Add all of the salad ingredients, including cooked orzo, to a large bowl and toss. Pour dressing over top and toss to evenly coat.
  • Store in refrigerator up to 2 days.

Notes

  • Don’t add too much additional salt to this salad, as both the feta and olives are quite salty.
  • Other pastas you can use in this recipe are spiral, penne, bowtie or macaroni pasta (using the same weight). Even a cheese-filled tortellini would be delicious (use double the weight listed).
  • Recipe makes about 10 cups.

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