Greek Orzo Salad is a light, tangy pasta salad combining tender orzo with feta, kalamata olives, fresh vegetables, and a lemon-oregano vinaigrette. It's ideal as a make-ahead summer side or standalone lunch, and pairs perfectly with grilled proteins.
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Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.
Drain and rinse under cold water, drain.
Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.
Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.
Add the cheese just before ready to serve.
Store covered in the refrigerator up to 24 hours; add feta just before serving. Leftovers keep 2–3 days but the pasta will absorb dressing and vegetables may soften.
Yes. Prepare the salad through step 4 and refrigerate up to 24 hours. Add the feta cheese just before serving to prevent it from becoming too soft.
Cook the orzo according to package directions for al dente, adding an extra minute, then drain and rinse under cold water to stop cooking and cool it quickly.
Yes. Crumbled feta works well and will distribute more evenly throughout the salad.
Yes. The recipe calls for wheat or gluten-free orzo pasta; simply use certified gluten-free orzo and ensure all other ingredients are gluten-free.
Taste after tossing and adjust salt to preference. For more tang, add more lemon juice or red wine vinegar, 1 tablespoon at a time.
