This Greek Orzo Salad is absolutely bursting with flavor! It's made with a creamy feta dressing that pairs so well with the colorful veggies and kalamata olives that keeps you coming back for more 😊
This Greek Orzo Salad is one of my favorite salads to make in the summer. It's light and fresh and bursting with Mediterranean flavors that I absolutely love! It's essentially all the yumminess of a classic Greek salad chopped into smaller cubes. It's then mixed with orzo pasta which looks similar to rice grains, and are also commonly known as risoni. The best part is the creamy feta dressing that soaks into the pasta giving it the best flavor!
For all my fellow “salads with a spoon” lovers, this is another one to add to the list! I know I must sound like a broken record, but I can't get enough of them because they have so much more flavor and with each spoon you taste everything. Some other salads with a spoon to try are my chopped Asian salad, lentil salad and quinoa salad.
This Greek orzo salad recipe is one of those dishes that goes with everything, so it's wonderful to serve at a party, picnic or bbq as a side dish. Trust me, if you serve it at your next gathering, it will be devoured in minutes and everyone will be asking for more. Unlike regular pasta salad recipes that use mayo, this recipe is healthier and lighter. If you love orzo, you must also check out my classic mediterranean orzo salad and creamy orzo pasta.
Personally I love making a batch for meal prep to eat during the week for a quick lunch. Since there's no lettuce, it doesn't go soggy so you can eat it for a few days. I love taking leftovers to the beach too! I also like to add chickpeas or cannellini beans for extra protein which makes it more nutritious and a complete meal. My husband loves adding grilled chicken or salmon to it, so feel free to experiment with your favorite protein.
Table of Contents
Why you'll love this recipe
- Quick & Easy: Simple steps and ingredients so its super easy to make
- Crazy Delicious: The combination of crunchy textures from the veggies, creamy feta dressing and al dente pasta works so well together
- Light & Fresh: Perfect for a hot summer day when all you want is a light and fresh salad that also fills you up
- Versatile: Prep the salad in advance for meal prep during the week or serve as a side dish for gatherings. Feel free to add your fave protein such as legumes, chicken or shrimp
Ingredients and Substitutions
- Orzo pasta / risoni is of course the base of our Greek orzo pasta salad. Its a small pasta shape that looks similar to rice grains. It absorbs the flavors of the dressing perfectly so it's great for salads, however it's commonly used to make Italian pastina and pastina soup
- Cucumber adds crunch and freshness. I prefer Persian or Lebanese cucumbers for the best flavor and they're also less watery. You can use English cucumbers, I would recommend to scoop out the seeds
- Grape tomatoes or baby roma tomatoes are juicy and sweet. You can also add cherry tomatoes
- Red onion adds bite and a slightly sweet flavor. I always soak my chopped onions in water to remove the harsh oniony flavor
- Marinated roasted peppers are roasted bell peppers that have been jarred and marinated. They add a smoky sweetness rather than raw peppers. Sun-dried tomatoes are a great substitute
- Kalamata olives are the traditional olives in a classic Greek salad. They're salty and delicious
- Feta cheese is crumbled on top for garnish to add a creamy tangy finish
- Parsley is my choice of fresh herbs, adding a bright freshness. Fresh dill would be amazing also
Creamy Feta Salad Dressing
- Feta cheese is the star of our dressing. It's creamy and salty from the brine and creates a delicious creamy dressing. I always prefer buying a block of Greek feta rather than marinated or crumbled feta. Vegan feta can be substituted, but I haven't tested this
- Extra virgin olive oil is the base of the dressing adding delicious aroma and flavor. Opt for good quality oil
- Red wine vinegar is traditionally in a Greek salad dressing. It adds acidity to cut through the saltiness of the feta. Fresh lemon juice would work great
- Dijon mustard adds a touch of depth and also stops the dressing from splitting as it helps emulsify it
- Dried oregano keeps the Greek salad theme and adds lovely earthiness. A touch of minced garlic can also be added, but I prefer it without
How to make Greek Orzo Salad
You can make this delicious Greek Orzo Salad in no time at all. Follow my simple steps below.
Cook orzo pasta to al dente in boiling salted water
Reserve some pasta cooking water in a mug, drain pasta and add to a large bowl
Chop cucumber and tomatoes into cubes, drain and slice marinated peppers, cut olives in half, and dice parsley leaves and onion
Whilst the pasta is slightly warm, add 1 tablespoon of olive oil, a couple of tablespoon of the reserved pasta water, chopped parsley and mix together
Blend dressing ingredients (feta cheese, olive oil, red wine vinegar, dijon mustard, oregano) until creamy and smooth
When the pasta has cooled down, add ¾ of the dressing and mix together
Add all veggies, olives and the remaining dressing. Mix to combine and taste for seasoning
To serve, garnish with crumbled feta and a sprinkle of oregano
Tips and Tricks
- Don't overcook the orzo. Ensure it's still al dente with a slight bite otherwise it will be mushy and too soft
- Always save some pasta cooking water. Orzo has a tendency to stick together as it's such a tiny pasta shape. Adding a splash of pasta water will loosen it right up
- The dijon mustard will stop the dressing from splitting and will help emulsify it, so don't skip this ingredient
- Tossing most of the dressing to the cooked pasta before the other ingredients will give it so much more flavor!
- Customize by adding additional protein such as chickpeas, cannellini beans, tofu, grilled chicken or shrimp
Storage Instructions
- For best results, enjoy the salad chilled
- Store leftover salad in an airtight container in the fridge for up to 3-4 days
- If wishing to make in advance, store the dressed orzo and chopped veggies separately and combine before serving to keep them crunchy
FAQs
Whilst it looks similar to a rice grain, orzo is actually a pasta shape and a type of pastina which translates to tiny pasta and is made from semolina flour. Great for salads and also for making Italian pastina and soup
Yes, of course. If you can't get your hands on orzo, use another small pasta shapes such as fregola, ditalini, acini di pepe or even elbow pasta
This pasta salad pairs so well with any dish, especially in the warmer months when its bbq and grilling season. Try it with meats or seafood such as salmon or shrimp or vegan options such as falafel, breaded tofu and also cauliflower steaks
Traditionally a Greek salad is made with cucumbers, tomatoes, onion, green bell peppers, feta cheese and kalamata olives in an olive oil red wine vinaigrette. Here I've taken the same concept and added pasta with a feta cheese dressing
Pairing
These are my favorite dishes to serve with Greek Orzo Salad:
More Orzo Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Greek Orzo Salad photo on Instagram so I can share the love!
Recipe
Greek Orzo Salad - Creamy Feta Dressing
Video
Ingredients
- 9oz orzo pasta / risoni
- 1 medium Persian cucumber
- 3.5oz grape tomatoes or cherry tomatoes
- ½ red onion
- 2oz kalamata olives
- 2oz marinated roasted peppers
- 1 small bunch fresh parsley
- 1oz feta cheese
- 1 tablespoon extra virgin olive oil
Creamy Feta Dressing
- 3oz feta cheese
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon dried oregano
- 1 tablespoon water
- Pinch of salt
Instructions
- Boil the orzo pasta in a pot with salted water - ensure not to overcook and keep al dente
- Reserve some of the cooking water, then drain and add it to a large bowl to cool
- Whilst the pasta is cooking, prepare the veggies. Chop the cucumber and tomatoes into small cubes, drain and slice the peppers, cut the olives in half, and finely dice the parsley and onion. *Optional - soak the onions in water for 10 mins to remove the harsh flavor
- While the pasta is still slightly warm, add 1 tablespoon of olive oil along with a couple of tablespoons of the reserved pasta water. Add the chopped parsley and stir together, and leave on the side to cool
- Add the dressing ingredients to a blender and blend until creamy and smooth or use an immersion blender
- Once the orzo has cooled down, add ¾ of the dressing and toss until nicely coated
- Add the chopped vegetables, olives and the remaining dressing and stir together
- Garnish with the remaining feta cheese and sprinkle of oregano and serve up your delicious Greek Orzo Salad and enjoy!
Karen Horton says
I love a good orzo salsad, but this was by far the best I have ever made. Very easy to make and forgiving if you don't have some of the items in your pantry.I didn't have any roassted red peppers, but I took fresh red and orange peppers, diced them and used them instead. I also used half a hothouse cucumber as I had used all my persion ones.
The dressing was the the star of the show. This salad was gone in a day, and I am making another this afternoon.
Ayeh Manfre says
This put the biggest smile on my face! Thrilled you loved it so much Karen 🙂
Maria says
Yummy, easy and healthy recipes! Absolutely recommended!
Ayeh Manfre says
So happy to hear thank you Maria! xx
Veronica says
This is so delicious!!! Thanks very much Ayeh. Your recipes are always good but this one is the best yet. I love it. I highly recommend making this recipe to everyone. I used sun dried tomato instead of bell pepper as this is what I had in my fridge. I have always loved orzo feta salad and try it when available. Plus I have tried various recipes. But I have never had one as tasty. I will make this frequently and have gotten rid of all the other recipes. My challenge is to share it as opposed to eating it all myself!
Ayeh Manfre says
This is amazing to hear Veronica! Thrilled you loved it so much and you'll be making it again yay 🙂
Lisa Madison says
We loved it! We made it with gluten free orzo and it was enjoyed by the whole family. Thank you!
Ayeh Manfre says
Wonderful to hear Lisa! So happy the family loved it 🙂
Heather says
The creamy feta dressing is phenomenal. I used Danish feta as I find its that bit softer and creamier. Would highly recommend making this amazing pasta salad 🙂
Ayeh Manfre says
So glad you loved it Heather, especially the dressing 🙂 I love danish feta too x
Chris Maurer says
This is a good, flavorful orzo salad. Tasting the dressing by itself I thought the flavors were too assertive. But when I mixed it all together with the pasta and veggies it was just right. Next time instead of salt I think I'll try mashing an anchovy filet into the oil for a sort-of caesar dressing.
Ayeh Manfre says
So glad you loved it Chris! Sounds great 🙂