Easy Greek Orzo Salad

This Greek Orzo Salad is a fresh and flavorful Mediterranean-inspired pasta salad made with tender orzo, cherry tomatoes, cucumber, Kalamata olives, and feta cheese tossed in a bright lemon vinaigrette. Perfect as a side dish, light lunch, or make-ahead salad for gatherings!

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: Greek

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 271 kcal per serving

Ingredients

1 cup - dry orzo
1 ½ cups - cherry tomatoes
¾ cup - cucumber
⅓ cup - Kalamata olives
¼ cup - red onion
½ cup - feta cheese
¼ cup - extra-virgin olive oil
2 tablespoons - fresh lemon juice
1 tsp - lemon zest
1 tsp - Dijon mustard
1 clove - garlic
½ tsp - dried oregano
½ tsp - kosher salt
¼ tsp - black pepper

Instructions

Cook the orzo in well-salted water until al dente. Drain and add to a large bowl. I like to leave the orzo hot, but you can also rinse it in cool water as desired.
Add tomatoes, cucumber, olives, red onion, and feta.
Make the vinaigrette by whisking together all of the ingredients in a jar or small bowl.
Drizzle with the vinaigrette and gently toss until fully combined. Taste and adjust with extra salt, lemon juice, or olive oil as needed. ENJOY!
Storage Instructions – Store leftovers in an airtight container in the refrigerator for up to 4 days. The salad may absorb some of the dressing as it sits, so stir in a drizzle of olive oil or fresh lemon juice before serving.

Nutrition