A Simple Greek Orzo Salad Recipe for Your Next Summer Meal!
Looking for a simple salad that is filling, flavorful, and easy to make? Try this Greek orzo salad!
Made with cooked orzo pasta and a few chopped vegetables, this pasta salad gets its delightful flavor from the combination of fresh herbs (parsley and basil) and the simple dressing!
It’s a pasta salad that exudes summer flavors and goes well with classic dishes like Greek chicken souvlaki. Don’t forget to top the salad with crumbled feta cheese!
Ingredients
To make this Greek orzo salad recipe, here are the ingredients that you will need. It looks like there are quite a few, but many of them are just for the dressing!
- Dry orzo pasta – The main ingredient for the salad.
- Feta cheese – To add a creamy and slightly salty flavor.
- Cucumber – Use a fresh and crisp English cucumber for the best taste.
- Red onion – Alternatively you can use a yellow onion or thinly sliced scallions/green onions for a milder flavor.
- Cherry tomatoes – Use fresh, firm cherry tomatoes for the best texture and flavor.
- Fresh basil – Adds freshness to the salad.
- Fresh parsley – Both flat-leaf and curly-leaf parsley work well.
- Olives – Preferably pitted Kalamata olives, but other olives also work.
- Red wine vinegar – To make the dressing.
- Dijon mustard – To enhance the flavor of the dressing. You can also use honey Dijon mustard. For a more traditional flavor, skip the mustard and add a splash of lemon juice.
- Olive oil – Use good quality olive oil, preferably extra virgin, for the best flavor.
- Dried oregano – Helps give the salad its classic Mediterranean flavor.
- Salt – To enhance the overall flavor of the salad.
- Black pepper – To add a bit of spice.
Recipe Tips
Before you make this Greek orzo pasta salad, read through these recipe tips so that you end up with a tasty salad:
- Don’t overcook the orzo pasta as this will affect the taste and texture of the salad.
- Use quality ingredients (such as ripe tomatoes, crisp cucumber, fresh parsley and basil) to enhance the flavors of the salad.
- Depending on the saltiness of the olives and the feta cheese, you may want to reduce the amount of additional salt you add.
- If you have the time, chill the orzo salad in the fridge for about an hour to allow the flavors to mingle.
How to Make Greek Orzo Salad – Step by Step Instructions
To see exactly how to make this orzo pasta salad with feta, you can follow the recipe process photos in this section.
You can use them as a reference and check your progress at home if that helps you.
As always, you can find the recipe card with measurements and instructions (but no photos) at the bottom of this post.
Start by cooking the orzo pasta according to the package instructions. Be careful not to overcook.
When cooked, drain and add the orzo pasta to a large salad bowl.
Allow the orzo to cool for a few minutes, then add the chopped cucumber, diced red onion, cherry tomatoes, crumbled feta cheese, chopped basil and parsley, and olives. Stir everything together.
In a small bowl, combine all the ingredients for the dressing (red wine vinegar, Dijon mustard, olive oil, dried oregano, salt and black pepper).
A traditional Greek orzo salad is usually made without mustard, so if you want the classic flavor, feel free to add a splash of lemon juice instead.Â
Pour the dressing over the salad and stir well.
If you have the time, allow the salad to chill in the fridge for about an hour so that the flavors can mingle.
Serve the salad with sides of your choice and enjoy.
Storage Tips
This Greek orzo salad tastes best fresh, but you can store it in a sealed container in the fridge for up to 2-3 days.
Keep in mind that the pasta may become softer over time and that the dressing may make the salad a bit soggy – so we’d recommend eating it sooner rather than later.
FAQ
Here are some questions and answers about this orzo salad:
The main ingredient in a Greek orzo salad is orzo pasta, a small pasta that looks like rice. A variety of vegetables – such as chopped tomato, cucumber, sliced Kalamata olives, and onions – are added. The dressing is often made with oil, spices, and mustard. A few fresh herbs like chopped basil and parsley give it a fresh kick!
You can serve orzo salad as a light, filling side to grilled meats such as chicken souvlaki, grilled lamb, or similar. It also tastes great with salmon or vegetarian dishes like zucchini fritters.
Related Recipes
If you liked this recipe for orzo salad, here are some more Greek recipes that you might also enjoy!
- Greek Potato Salad
- Greek Salad
- Greek Meatballs
- Melitzanosalata (Greek Eggplant Dip)
- Greek Fries
- Greek Pita Bread
Greek Orzo Salad
Ingredients
The Salad
- 10.5 ounces dry orzo pasta
- 4 ounces feta cheese, crumbled
- 1 English cucumber, chopped
- 1 red onion, diced
- 9 ounces cherry tomatoes, halved
- 1 cup olives, halved
- 1/2 cup fresh parsley, chopped
- 1/3 cup fresh basil, chopped
The Dressing
- 5 tablespoons olive oil, preferably extra virgin
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard, optional (see notes)
- 1 teaspoon dried oregano
- 1/3 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Cook the orzo pasta according to package directions.10.5 ounces dry orzo pasta
- Once cooked, drain and add the orzo pasta to a large salad bowl. Let it cool for a few minutes, then add the chopped cucumber, diced red onion, cherry tomatoes, crumbled feta cheese, chopped basil and parsley and olives. Stir everything together.1 English cucumber, 1 red onion, 9 ounces cherry tomatoes, 1 cup olives, 1/2 cup fresh parsley, 1/3 cup fresh basil, 4 ounces feta cheese
- In a small bowl, combine all the ingredients for the dressing (olive oil, red wine vinegar, dijon mustard, dried oregano, salt and black pepper).5 tablespoons olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, 1/3 teaspoon salt, 1/4 teaspoon black pepper
- Pour the dressing over the salad and stir to combine. If you have time, let the salad chill in the fridge for about an hour to allow the flavors to mingle.
- Serve with sides of your choice and enjoy.
Notes
- Don’t overcook the orzo pasta as this will affect the taste and texture of the salad.
- Use good quality ingredients (e.g. ripe tomatoes, crisp cucumber, fresh parsley and basil) to enhance the flavors of the salad.
- Depending on the saltiness of the olives and the feta cheese, you may want to reduce the amount of additional salt you add.
- A traditional Greek orzo salad is usually made without mustard, so if you want the classic flavor, feel free to add a splash of lemon juice instead.Â
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Macedonia is Greek. This recipe isn’t. It might be some other Slavic recipe but we definitely don’t use Dijon and absolutely never use mustard like this.
This is Stefani’s take on it, but you’re right, (Dijon) mustard is not considered a typical ingredient in a traditional Greek Orzo Salad – we’ll add a note to make that clear. Sometimes it can be fun to add a slight twist to classic dishes (which Stefani has done here), so we’ll make it clear that this is not a traditional version.