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Greek pasta salad on a white plate.
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5 from 5 votes

Best Greek Orzo Salad

An easy Greek orzo salad recipe made with orzo pasta, ripe cherry tomatoes, black and green olives, crispy cucumber, red onion, and crumbled feta cheese.
Course Salad, Side Dish
Cuisine British, Greek
Keyword greek orzo salad, greek pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 318kcal
Author Beth Sachs

Ingredients

  • 200 g Orzo
  • ½ Cucumber halved, deseeded and chopped into chunks
  • 100 g Cherry Tomatoes halved
  • 100 g Kalamata Olives
  • 200 g Feta Cheese crumbled into large chunks
  • ½ Red Onion finely chopped
  • 5 Sun-Dried Tomatoes chopped

For the Greek Dressing

  • 3 tablespoon Extra-Virgin Olive Oil
  • 1 tablespoon Red Wine Vinegar
  • 1 Garlic Clove finely chopped
  • 1 teaspoon Dijon Mustard
  • ½ Lemon juice only
  • 1 teaspoon Dried Oregano
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • ½ teaspoon White Sugar

Instructions

  • Cook the orzo according to packet instructions, drain and run under cold water to cool. Pat dry and set aside.
    Pro Tip - let the pasta cool completely before mixing it with the veggies.
    200 g Orzo
  • Whisk together the dressing ingredients (extra-virgin olive oil, red wine vinegar, finely chopped garlic clove, dijon mustard, juice of half a lemon, dried oregano, salt, pepper, and sugar) in a small bowl.
    3 tablespoon Extra-Virgin Olive Oil, 1 tablespoon Red Wine Vinegar, 1 Garlic Clove, 1 teaspoon Dijon Mustard, ½ Lemon, 1 teaspoon Dried Oregano, ¼ teaspoon Salt, ¼ teaspoon Black Pepper, ½ teaspoon White Sugar
  • Put the cooked and cooled orzo into a large mixing bowl and add the olives, tomatoes, cucumber, red onion, and feta. Pour over the dressing and mix everything together. Chill until you are ready to serve.
    ½ Cucumber, 100 g Cherry Tomatoes, 100 g Kalamata Olives, 200 g Feta Cheese, ½ Red Onion

Notes

Expert Tips:
  • Make the salad the day before you need it for the best flavour!
  • For extra crunchy cucumber, remove the middle seeds by running a teaspoon down each half of the cucumber.
  • Reduce the sharpness of the red onion by squeezing lemon juice over it and leaving it to steep for 20 minutes before adding it to the salad.
 
Variations:
  • Add a can of drained chickpeas for extra protein.
  • Add more vegetables such as chopped peppers, baby spinach and sweetcorn.
  • Swap the red wine vinegar for white wine vinegar or cider vinegar.
  • Garnish with chopped fresh herbs for extra colour.
  • Use a store-bought Greek vinaigrette dressing instead of making one from scratch.
  • Add leftover chicken or shredded lamb to make it more hearty.
 
Storage:
Make-Ahead: Make the Greek pasta salad up to 24 hours ahead. Store it in the fridge until needed.
Leftovers: Place leftover salad in an airtight container and store it in the fridge for up to 3 days.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
 
Nutrition Facts
Best Greek Orzo Salad
Amount per Serving
Calories
318
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
9
g
Cholesterol
 
30
mg
10
%
Sodium
 
753
mg
33
%
Potassium
 
261
mg
7
%
Carbohydrates
 
31
g
10
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
Vitamin A
 
323
IU
6
%
Vitamin C
 
11
mg
13
%
Calcium
 
194
mg
19
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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