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–+ servings
A bowl of Greek orzo salad.

Greek Orzo Salad

Katelyn Theofanis
This easy Greek Orzo Salad is the perfect cold summer salad. It is loaded with fresh ingredients including tomatoes, cucumbers, feta cheese, chickpeas, and herbs. Finished with a vibrant homemade Greek salad dressing, this is a salad recipe that you will want to make again and again!
4.84 from 6 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Mediterranean
Servings 8 servings
Calories 367 kcal

Equipment

Ingredients
  

Greek Salad Dressing

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoon lemon juice
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon dijon mustard
  • 2 cloves garlic minced

Orzo Salad

  • 1½ cups orzo pasta uncooked
  • 2 persian cucumbers sliced
  • 2 cups grape (or cherry) tomatoes halved
  • ½ red onion sliced thin
  • ½ cup pitted kalamata olives
  • 15 oz chickpeas drained and rinsed
  • ½ cup feta cheese crumbled
  • ½ cup fresh mint and/or basil leaves chopped or torn; plus more for garnish

Instructions
 

  • Bring a large pot of water to a boil. Once boiling, salt the water. Cook orzo according to package instructions until al dente. Drain the orzo and drizzle it with olive oil; toss to coat. Allow it to cool.
  • To make the Greek salad dressing, combine the red wine vinegar, lemon juice, dijon mustard, oregano, salt, black pepper, and minced garlic. While whisking, drizzle in the olive oil until emulsified.
  • Toss the cooled orzo, grape tomatoes, red onion, olives, cucumbers, and feta cheese in a large bowl. Pour the dressing over the mixture and toss until everything is coated.
  • Add the fresh herbs and toss just until incorporated.
  • For best results, chill the salad for 2 hours in the refrigerator before serving.

Notes

  • Garnish: Sprinkle with additional fresh herbs, feta cheese, and freshly cracked pepper.
  • Store: Transfer the salad to an airtight container. Store it in the refrigerator for up to 4 days.
  • For Quick Cooling: Spread the cooked, olive oil-coated orzo onto a baking sheet tray. 

Nutrition

Calories: 367kcalCarbohydrates: 40gProtein: 11gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 8mgSodium: 414mgPotassium: 378mgFiber: 6gSugar: 5gVitamin A: 537IUVitamin C: 9mgCalcium: 104mgIron: 3mg
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