Dinner

Greek Orzo Salad Recipe

Name: Greek Orzo Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 10 ounces Orzo Pasta (about 3 cups cooked); 1/2 cup Cherry Tomatoes, sliced in half; 1 cup English Cucumber, diced; 1/2 cup Kalamata Olives, sliced in half; 3 Tablespoons Red Onion, diced; 1/3 cup Feta Cheese, crumbled; 2 cups Baby Arugula; 2 Tablespoons Fresh Dill, chopped; 2 Tablespoons Fresh Parsley, chopped; 1/4 cup Extra Virgin Olive Oil; 3 Tablespoons Fresh Lemon Juice; 1 teaspoon Dijon Mustard; 1 Garlic Clove, minced; Salt and Pepper, to taste

ByHarry Bern January 25, 2026January 25, 2026

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Introduction

This Greek Orzo Salad is a fresh and flavorful dish that’s perfect for warm weather or as a vibrant side. Packed with crisp vegetables, tangy feta, and a zesty lemon vinaigrette, it’s easy to prepare and sure to please.

A white bowl filled with a colorful orzo pasta salad showing multiple layers: the base layer is light golden orzo pasta mixed with dark purple sliced olives, bright red halved cherry tomatoes, and chunks of green cucumber. Scattered throughout are small pieces of white feta cheese and fresh dark green arugula leaves with hints of chopped red onion adding tiny purple bits. A wooden spoon is partially dipped into the salad on the right side. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces orzo pasta (about 3 cups cooked)
1/2 cup cherry tomatoes, sliced in half
1 cup English cucumber, diced
1/2 cup Kalamata olives, sliced in half
3 tablespoons red onion, diced
1/3 cup feta cheese, crumbled
2 cups baby arugula
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
Lemon vinaigrette (prepared)

Instructions

Step 1: In a large bowl, combine the cooked orzo pasta, cherry tomatoes, cucumber, Kalamata olives, red onion, crumbled feta, baby arugula, dill, and parsley.
Step 2: Pour the prepared lemon vinaigrette over the salad and gently toss to evenly coat all ingredients.
Step 3: Serve immediately and enjoy the fresh flavors.

Tips & Variations

For a heartier salad, add grilled chicken or chickpeas for extra protein.
Use fresh herbs like mint or oregano for a different herbal note.
If you prefer, substitute arugula with baby spinach or mixed greens.
Make the lemon vinaigrette by whisking together lemon juice, olive oil, garlic, salt, and pepper.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, add the arugula and vinaigrette just before serving if storing leftovers. Re-toss the salad gently to recoat before serving.

How to Serve

A white bowl filled with a colorful orzo salad shows three main layers: a base of small, light yellow orzo pasta with a smooth texture, mixed evenly with bright green arugula leaves scattered throughout as the second layer. On top, there are chunky, fresh pieces of red cherry tomatoes, dark purple olives, crisp green cucumber slices, and small white feta cheese crumbles adding variety in color and texture. A silver spoon rests inside the bowl, partially covered by the salad. The bowl sits on a black and white checkered cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like couscous, quinoa, or small shells work well if you don’t have orzo.

Is this salad suitable for meal prep?

It is, but keep the dressing separate until ready to eat to keep the vegetables crisp and fresh.