Greek Orzo Salad with Feta

A light and refreshing Mediterranean orzo salad made with tender pasta, crisp vegetables, briny olives, and creamy feta, all tossed in a bright lemon-olive oil dressing. Perfect for meal prep, summer gatherings, or a quick flavorful side dish.

Print Pin

Course: Salad

Cuisine: American

Keyword: greek orzo salad with feta

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 320kcal

Author: Eva Stoner

Cost: 2

Equipment

large pot
colander
mixing bowl
small bowl
whisk

Ingredients

1 cup orzo pasta
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely sliced
1/3 cup Kalamata olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup olive oil
2 tbsp fresh lemon juice
2 tbsp fresh parsley or dill, chopped
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper

Instructions

Bring a pot of salted water to a boil and cook the orzo until al dente. Drain and rinse briefly under cool water to stop cooking.
Chop the cucumber, halve the cherry tomatoes, and finely slice the red onion into small, even pieces.
In a small bowl, whisk together olive oil, fresh lemon juice, salt, pepper, and chopped herbs until well combined.
In a large bowl, combine the cooled orzo, chopped vegetables, and olives. Add the crumbled feta cheese.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Let the salad rest for 20–30 minutes before serving. Serve chilled or at room temperature.

Notes

For best flavor, let the salad rest 20–30 minutes before serving. Store in an airtight container in the fridge for up to 3–4 days. Refresh with a splash of olive oil or lemon juice before serving. Add grilled chicken, shrimp, or chickpeas for a complete meal, or keep feta separate if making ahead.

Nutrition