This Greek Orzo Salad is a vibrant, Mediterranean-inspired dish perfect for a light lunch, side dish, or even as a main course. Made with orzo pasta, crunchy cucumbers, hearty tomatoes, and creamy feta cheese, this healthy salad is dressed in a tangy lemon-dijon vinaigrette. Whether you’re meal prepping or looking for a crowd-pleasing side, this easy Greek pasta salad will be your go-to recipe!

Packed with fresh ingredients like Persian cucumbers, Kalamata olives, and red onion, this salad is not only full of flavor but also rich in nutrients. The lemon vinaigrette dressing adds a refreshing zesty kick that ties all the ingredients together. This dish is gluten-free if you opt for a gluten-free orzo, and it’s also perfect for vegan diets when substituting feta with a plant-based alternative.

Ingredients

8 ounces dry orzo
1 cup grape tomatoes, quartered
2 Persian cucumbers, quartered
½ cup crumbled feta cheese
½ cup Kalamata olives, sliced
¼ cup red onion, diced
¼ cup fresh dill, chopped

Dressing

1 small shallot, minced
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon oregano
4 tablespoons olive oil
Kosher salt, to taste
Black pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente. Drain and rinse with cool water until it’s fully cooled.
To make the dressing, whisk together the minced shallot, lemon juice, Dijon mustard, and oregano in a large bowl. Slowly add the olive oil while whisking to create a smooth emulsion. Season with salt and pepper to taste.
Add the cooled orzo, grape tomatoes, Persian cucumbers, feta cheese, Kalamata olives, red onion, and fresh dill to the bowl with the dressing. Toss everything together until well-coated.
Season again with salt and pepper to taste. Serve immediately or chill in the fridge for an hour to allow the flavors to meld.

Why You’ll Love This Recipe

Fresh and Flavorful: This Greek orzo salad is loaded with crisp vegetables, briny olives, and tangy feta, balanced perfectly with a zesty lemon-dijon dressing.
Quick and Easy: Ready in just 20 minutes, making it perfect for busy days or last-minute gatherings.
Customizable: Add your favorite veggies, proteins, or swap the dressing to suit your taste.
Perfect for Meal Prep: This salad stays fresh for several days, making it ideal for meal prepping or packing for lunches.

Tips

Use Fresh Herbs: Fresh dill is a key flavor component in this salad. Don’t substitute with dried herbs for the best result.
Chill Before Serving: Letting the salad chill in the fridge for an hour will help the flavors come together beautifully.
Cook Orzo Al Dente: Be sure not to overcook the orzo to keep the texture perfect in the salad.

Variations and Substitutions

Add Grilled Chicken or Shrimp: For a more substantial meal, add some grilled chicken or shrimp.
Gluten-Free Option: Use gluten-free orzo or any other gluten-free pasta of your choice.
Vegan Option: Skip the feta or substitute with a vegan cheese to make the salad completely plant-based.
Extra Crunch: Toss in some toasted pine nuts or walnuts for added crunch.

FAQs

Can I make this ahead of time?
Yes, this salad actually gets better as it sits, so feel free to prepare it a day in advance.

Can I substitute the orzo with something else?
Yes, you can use any small pasta like couscous, quinoa, or rice if you prefer.

How long will this salad last?
Greek orzo salad will last up to 3-4 days when stored in an airtight container in the fridge.

Serving

Serve this Greek orzo salad as a light lunch, a refreshing side dish, or even as a main dish with the addition of grilled chicken, lamb, or falafel. Pair it with a warm pita and tzatziki sauce for an authentic Mediterranean meal.

Suggestions

Pair with Grilled Meat: This salad is a great side for grilled meats like chicken, steak, or lamb.
Top with Extra Feta: Add a little extra crumbled feta on top for an even cheesier dish.
Enjoy with Hummus: Serve with a side of hummus and pita for a complete Mediterranean-inspired meal.