The Best Greek Orzo Salad

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Greek Orzo Salad, enjoy this tasty salad any time. Use fresh veggies and a delicious homemade Greek dressing to make the most flavorful salad ever. This orzo salad is ready in 30 minutes and perfect for picnics and meal planning. Make a big batch and have your salad all week or for an amazing side at a picnic.

I am a sucker for a great pasta salad. Make it an orzo salad and forget it! Years ago, I was at a family party and had the most amazing orzo veggie salad. That was it, I’ve been making my own version ever since, yum!

Greek Orzo Salad

There are many great things about this salad. It tastes amazing! Extremely versatile, as you can change up your veggies if you don’t love the Greek theme.

In addition, the same goes for the dressing, use another dressing, like lemon tahini or Caesar Dressing if you feel like changing things up.

This orzo pasta salad is awesome to bring to the beach, lake, picnic! The salad travels really well.  We bring it along to lacrosse tournaments all the time!

Ingredients

Main recipe ingredients above with variations below and in the recipe.

Greek Vinaigrette Ingredients

The Greek Vinaigrette takes just a few minutes to prepare and adds amazing flavor to the orzo.

Tips and FAQs

•  This is one of those salads that get even better when made ahead. Knock yourself out and make it one day ahead of time.
• This salad keeps well covered in the fridge, about 4 days.
• Orzo is a pasta. It looks like large rice.
• Kalamata olives are perfect for this salad. Use pitted olives for making the prep work easy.

Step by Step Instructions:

1. Cut up your veggies and olives while orzo cooks according to package instructions.
2. Gather the Greek vinaigrette ingredients.
3. Make the vinaigrette. This can be made up to 2-3 days ahead of time.
4. Mix the veggies with the pasta and pour vinaigrette on the orzo. Feel free to keep in the fridge until ready to serve.

Variations:

• Obviously this is an orzo salad, however, feel free to use small pasta such as penne, ziti, or rotini.
• Roma or vine-ripe tomatoes can be used.
• We use olive oil but any favorite such as avocado or sunflower oil can be used.
• A store made Greek vinaigrette can top the salad.
• Artichoke hearts can be added to the salad.
• Use chickpeas in place of pasta.

Add-ins:

• Add baked chicken breasts to the salad.
• Grilled Greek Gyro Chicken is a tasty addition.
• Poached Shrimp would be delish.

What can I serve with Orzo Salad?

• Pair with Baked Crispy Chicken Drumsticks, one of my personal favorites
• Marinated Chicken Drumsticks would be a. great combo.
• Parmesan Chicken Tenders would be fantastic with this salad.
• Baked Lamb Chops would be an awesome pairing for a tasty dinner.

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SHOP THIS RECIPE:

• Orzo: We cook this every week. Perfect for meal planning
• Large Clear Salad Bowl: This is a great bowl for salad.

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Easy Greek Orzo Salad Recipe

A delicious easy Greek Orzo Salad. This is a fantastic make-ahead recipe for any time of year. Even better made a day ahead. Greek-inspired flavors top the pasta and veggie salad. Perfect for lunch, picnics, side for burgers, gyros.

5 from 5 votes

Print Pin Rate

Course: lunch, Side Dish

Cuisine: Mediterranean

Keyword: Greek pasta salad, orzo salad, pasta salad

Prep Time: 10 minutes

Cook Time: 12 minutes

0 minutes

Total Time: 22 minutes

Servings: 6 servings

Calories: 402kcal

Author: Eileen Kelly

Equipment Needed:

Ingredients

Greek Orzo Salad

• 8 ounces dried orzo pasta
• 1 medium cucumber, peeled, seeded and diced
• 1 large red pepper, seeded and diced
• 1 medium red onion, peeled and diced
• 1/2 cup diced grape tomatoes Note 3
• 1/3 cup diced Kalamata olives
• 8 ounces crumbled feta cheese

Greek Vinaigrette

• 2 cloves minced garlic
• 2-3 Tablespoons lemon juice
• 3 Tablespoons red wine vinegar
• 6 Tablespoons olive oil
• 1 teaspoon dried oregano
• salt and black pepper, to taste

Instructions

• Cook the orzo according to package instructions. Let pasta cool.
• Add to the cooked and cooled orzo, diced cucumbers, red peppers, red onion, diced tomatoes, Kalamata olives, feta cheese, and Greek Vinaigrettte (recipe below).
• Refrigerate for at least an hour up to overnight to blend flavors.

Greek Vinaigrette

• In a small bowl, whisk together the garlic, lemon juice, red wine vinegar, olive oil, oregano, salt, and black pepper. Taste for seasoning, reseason if needed. Serve on pasta salad.

Notes

Note 1: Can be made 1 day ahead and stored in the fridge. 

Note 2: Salad dressing can be made up to 3 days ahead and kept in the fridge until ready to use. 

Note 3: Plum or Roma tomatoes can be used. Dice them up for the salad

Note 4: Time saver, a store made Greek vinaigrette can top the salad.

Add in's:

• Artichoke hearts can be added to the salad. 
• Add baked chicken breasts to the salad.
• Grilled Greek Gyro Chicken is a tasty addition.
• Poached Shrimp would be delish. 

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1serving | Calories: 402kcal | Carbohydrates: 36g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 545mg | Potassium: 267mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1172IU | Vitamin C: 41mg | Calcium: 216mg | Iron: 1mg

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