Greek Orzo Salad

a bowl of orzo with cucumber, tomatoes, olives, feta cheese, and parsley.

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5 from 14 votes

Course Kid Friendly, Side Dish

Cuisine American

Diet Low Calorie, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 347kcal

Author Tracy

Ingredients

1/2 lb orzo or 4 cups cooked
10 oz cherry tomatoes halved, approximately 1 1/2 cups
3.8 oz sliced black olives approximately 1/2 cup
1 large english cucumber peeled and chopped, 1 1/2 cups
1/2 red onion diced, approximately 1/2 - 3/4 cup
6 oz feta cheese
1/4 cup fresh parsley chopped

Dressing

1/4 cup extra virgin olive oil the good stuff
1/4 cup lemon juice
2 tablespoons apple cider vinegar
2 cloves fresh garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon dried oregano

Instructions

Bring a medium sized pot of salted water to a boil. Add orzo and let boil for 9 minutes.
Meanwhile, prep tomatoes, olives, cucumbers, and onion and add it all to a large bowl.
Create dressing by adding oil, lemon juice, garlic, oregano, salt, and pepper to a dish (like a spouted pyrek) and whisk vigerously with a fork.
Once the orzo is done, drain and add to large bowl with veggies.
Mix well and then add dressing. Mix well again. Top with fresh parsley and feta and give a final mix.
Serve immediately, or store in fridge until ready to serve.

Video

[adthrive-in-post-video-player video-id="r4FIguXb" upload-date="2023-07-06T14:31:41.000Z" name="Greek Orzo Salad.mp4" description="All of the flavors you love but with pasta! Our Greek Orzo Salad is a super-fast, easy-to-make, flavorful side perfect for any cookout. Serve it warm or cold, this orzo pasta salad will be a favorite vegetarian side at any BBQ!" player-type="default" override-embed="default"]

Notes

Make-Ahead

Dressing: You can make this dressing 4 days ahead of time and store it in the fridge.

Salad: Make the fully assembled salad 4-5 hours before serving and store in the fridge. If making overnight, prepare it all except the fresh parsley and feta. Add that either before serving or a few hours before serving. Prep the orzo and veggies 2-3 days in advance.

Substitutions

Orzo: Use your favorite pasta! Just be sure to read the cooking instructions/time for whatever pasta/noodle you use.

Olives: Use chopped, or whole kalamata olives.

Tomatoes: Use grape or any of your other favorites.

Cucumber: You can use any, but we prefer ones with smaller seeds and firmer flesh like English and Japanese Cucumbers.

Apple Cider Vinegar: You can also use red wine or white wine vinegar or unseasoned rice vinegar. To use white vinegar, add another tablespoon of lemon juice.

Herbs

Garlic: Use 1/2 teaspoon garlic powder.

Oregano: Use 1 teaspoon of fresh minced oregano in place of the 1 tablespoon of dried.

Parsley: Use 4 teaspoon dried, but we recommend using fresh for the best flavor.

Nutrition