If you’ve been craving something fresh, vibrant, and incredibly satisfying, Greek Orzo Salad with Feta is your answer! This recipe is one of those crowd-pleasers that feels like summer in every bite. It’s got that magical balance of bright lemon, juicy tomatoes, salty olives, and creamy feta — all tossed with tender orzo pasta and a homemade Greek vinaigrette that will have you licking the spoon. I’m so grateful you’re here to explore this dish with me, and I truly can’t wait for you to try it.
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What is Greek Orzo Salad With Feta?
Greek Orzo Salad with Feta is a cold pasta salad that combines classic Greek salad ingredients with orzo pasta — a short-cut pasta shaped like rice. It’s colorful, flavorful, and delightfully simple to prepare. Think of it as a Mediterranean picnic in a bowl!
Reasons to Love This Recipe
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Quick & Easy – Done in under 30 minutes.
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Meal Prep Friendly – Holds up beautifully in the fridge.
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Perfect for Gatherings – Makes a stunning side dish or light main.
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Customizable – Endless options to make it your own.
How Does It Taste?
Imagine the zing of lemon and red wine vinegar mingling with the briny punch of Kalamata olives and feta. Now mix that with fresh herbs, juicy cherry tomatoes, crisp cucumbers, and chewy orzo. It’s refreshing, savory, and just plain addictive. One bite and you’ll know exactly why I had to share this one!
Why You’ll Feel Good Making It
Not only is it packed with veggies and healthy fats from olive oil, but it’s also vegetarian and super filling thanks to the orzo and cheese. This salad checks all the boxes: nutritious, delicious, and pretty enough to show off.
Ingredients for Greek Orzo Salad With Feta
Here’s what you’ll need to make this flavorful dish:
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1 cup uncooked orzo pasta
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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½ red onion, thinly sliced
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¾ cup Kalamata olives, pitted and halved
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¾ cup crumbled feta cheese
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¼ cup fresh parsley, chopped
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¼ cup fresh mint or dill, chopped (optional)
For the Dressing:
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¼ cup extra virgin olive oil
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2 tablespoons red wine vinegar
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1 tablespoon lemon juice
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1 clove garlic, minced
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1 teaspoon dried oregano
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½ teaspoon salt
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¼ teaspoon black pepper
Tools You’ll Need
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Medium pot (for boiling pasta)
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Large mixing bowl
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Sharp knife
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Cutting board
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Small jar or bowl (for mixing dressing)
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Spoon or salad tongs for tossing
Ingredient Swaps and Additions
I promised you versatile, and here’s proof!
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Add protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier salad.
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Swap feta: Try goat cheese or a vegan feta alternative.
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Add greens: Baby spinach or arugula add extra texture and nutrients.
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Use different pasta: No orzo? Try couscous, ditalini, or even quinoa.
How to Make Greek Orzo Salad With Feta
Step-by-Step Instructions
1. Cook the orzo:
Bring a pot of salted water to a boil. Add the orzo and cook according to package directions (usually 8–10 minutes). Drain and rinse under cold water to stop cooking. Let cool.
2. Make the dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper. Set aside.
3. Chop your vegetables:
While the pasta cools, prep your tomatoes, cucumber, red onion, and herbs.
4. Combine everything:
In a large bowl, toss together the cooled orzo, veggies, olives, and herbs. Pour the dressing over the top and mix well.
5. Add feta last:
Gently fold in the crumbled feta so it doesn’t completely dissolve into the salad.
6. Chill and serve:
Let the salad sit in the fridge for at least 30 minutes before serving. This gives the flavors time to blend.
What to Serve With Greek Orzo Salad
This salad is a superstar side, but it also works beautifully as a main dish.
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Grilled chicken or lamb kebabs
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Baked falafel with hummus
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Fresh pita and tzatziki
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Seared salmon or shrimp skewers
A glass of chilled white wine or sparkling lemonade doesn’t hurt either 😉
Tips for Success
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Cool the orzo completely before mixing, or you’ll melt the feta.
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Use fresh herbs for the best flavor.
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Let it sit – Greek Orzo Salad gets better as it rests!
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Taste and adjust – Want more zing? Add another splash of vinegar or lemon.
How to Store
This salad stores like a dream.
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Refrigerate: Keep in an airtight container in the fridge for up to 4 days.
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Meal prep bonus: The flavors deepen as it chills, making it perfect for grab-and-go lunches.
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Don’t freeze: The veggies and feta won’t hold up well in the freezer.
General Info About Greek Orzo Salad With Feta
This dish takes inspiration from the traditional Greek village salad (horiatiki) but adds pasta for that comforting, carby twist. It’s Mediterranean cooking at its most flexible: healthy fats, crunchy vegetables, and a balance of bright and savory flavors.
Frequently Asked Questions
Can I make this in advance?
Yes! In fact, it’s even better after a few hours in the fridge. Just give it a good toss before serving.
Is this gluten-free?
Orzo is made from wheat, but you can easily swap it for gluten-free orzo or quinoa to make it GF-friendly.
Can I double this recipe?
Absolutely. This is a great make-ahead dish for potlucks, picnics, or meal prep.
What if I don’t like olives?
No worries — skip them or replace with capers or roasted red peppers for a similar salty bite.
Conclusion
Greek Orzo Salad with Feta is everything I love in a dish — simple, bold, and bursting with flavor. Whether you’re making it for a BBQ, packing it up for lunch, or serving it as a light dinner, this salad fits the bill. It’s endlessly customizable, visually stunning, and wildly delicious. I hope you fall in love with it just like I did.
And hey, if you’re as peach-obsessed as I am, be sure to check out my other warm-weather favorites featuring peaches (because you know they’re coming into season soon!).
Let’s Connect!
Did you make this Greek Orzo Salad With Feta? I’d love to see it! 💛
Tag your photos on Pinterest and leave a review to let me know how it turned out. Sharing your kitchen wins seriously makes my day!
Nutritional Information (Per Serving – Approx. 1 cup)
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Calories: 270
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Fat: 15g
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Carbs: 28g
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Protein: 6g
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Fiber: 3g
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Sugar: 2g
Greek Orzo Salad With Feta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Greek Orzo Salad With Feta is fresh, flavorful, and bursting with Mediterranean vibes. It’s loaded with juicy tomatoes, crisp cucumbers, salty olives, and creamy feta — all tossed in a lemony vinaigrette with tender orzo pasta. Perfect for picnics, meal prep, or sunny-day cravings!
Ingredients
- 1 cup uncooked orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ¾ cup Kalamata olives, pitted and halved
- ¾ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint or dill, chopped (optional)
- For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil. Cook the orzo according to package directions (8–10 minutes). Drain and rinse under cold water to cool.
- In a small jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper. Set aside.
- While orzo cools, chop tomatoes, cucumber, red onion, and herbs.
- In a large mixing bowl, toss together orzo, chopped veggies, olives, and herbs. Drizzle with dressing and mix well.
- Gently fold in crumbled feta. Chill in the fridge for at least 30 minutes before serving.
- Serve cold and enjoy your Mediterranean-inspired salad!
Notes
This salad is perfect for make-ahead meals. Use gluten-free orzo or quinoa for a GF option. Add grilled chicken, shrimp, or chickpeas for extra protein. Store in an airtight container for up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
Keywords: orzo salad, Greek salad, feta salad, summer pasta salad, vegetarian pasta salad