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
Scale
- 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