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greek orzo salad final dish

Greek Orzo Salad Recipe

foxyrecipes
A refreshing greek orzo salad recipe featuring tender orzo, crisp vegetables, olives, and feta, tossed in a bright, tangy Greek orzo salad dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Greek
Servings 6 servings
Calories 315 kcal

Equipment

  • Large pot
  • Mixing bowls
  • whisk

Ingredients
  

Salad

  • 1½ cups orzo pasta
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • ½ cup diced red onion
  • ½ cup kalamata olives halved
  • ¾ cup crumbled feta cheese
  • 2 tbsp fresh parsley chopped
  • 2 cups cooked diced or shredded chicken (optional, for Greek orzo salad with chicken)

Dressing

  • ⅓ cup olive oil
  • 3 tbsp red wine vinegar or lemon juice
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

Cook the Orzo and Prep the Vegetables

  • Bring a large pot of salted water to a boil, then cook the orzo according to the package directions until al dente. Drain and rinse briefly under cold water to stop the cooking process and cool it down, then set aside.
  • While the orzo cooks, dice the cucumber and red onion, halve the cherry tomatoes and olives, and crumble the feta if not already crumbled.
    greek orzo salad Cook the Orzo and Prep the Vegetables

Make the Dressing

  • In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, garlic, oregano, salt, and pepper until well combined.
    greek orzo salad Make the Dressing

Combine and Chill

  • In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta, and parsley, along with the cooked chicken if using. Pour the dressing over the salad and toss gently until everything is evenly coated.
  • Refrigerate for at least 30 minutes before serving to allow the flavors to meld together, though this salad also tastes great served right away if you're short on time.
    greek orzo salad Combine and Chill

Notes

  • Rinsing the cooked orzo under cold water after draining stops the cooking process and prevents it from continuing to soften, which helps maintain a good texture once mixed with the dressing.
  • This salad actually improves with time in the refrigerator, so making it a few hours ahead, or even the night before, allows the flavors to develop even further.
  • If adding chicken for a Greek orzo salad with chicken variation, make sure it's fully cooled before mixing it in, since warm chicken can slightly wilt the fresh vegetables.
  • Adding the feta right before serving, rather than letting it sit in the dressing for too long, helps it hold its texture better rather than breaking down completely.
  • Leftovers keep well in the refrigerator for up to 4 days, making this a great meal prep option for lunches throughout the week.
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