Greek Orzo Salad

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 474kcal

Author: Shruthi Baskaran-Makanju

My Greek orzo salad tosses tender orzo with cherry tomatoes, bell pepper, olives, and feta in a bright lemon-garlic dressing. Ready in 25 minutes, even better the next day.

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Ingredients

For the salad:

8 oz orzo pasta
1 pint cherry tomatoes halved
1 medium red bell pepper diced
½ medium red onion diced
½ cup kalamata olives sliced
6 oz crumbled feta cheese divided
2 tablespoons fresh parsley chopped

For the dressing:

3 tablespoons extra-virgin olive oil
1 medium lemon juiced, ~1½ tbsp
1 clove garlic minced
¼ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Cook orzo according to package directions. Drain and rinse under cold water until completely cool. Transfer to a large serving bowl.
Add cherry tomatoes, bell pepper, red onion, olives, and 4 oz of the feta cheese. Gently toss to combine.
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
Drizzle dressing over salad and toss gently to coat.
Top with remaining 2 oz feta cheese and parsley. Serve immediately or refrigerate until ready to serve.

Notes

Rinse the orzo under cold water until completely cool—this stops the cooking and prevents the pasta from getting mushy.
Save some feta for the top so it stays visible and doesn't get lost in the salad.
Let the salad sit for 10 minutes after dressing to let flavors meld.
Store leftovers in an airtight container in the fridge for up to 4 days; the flavors improve overnight.
Serve cold or at room temperature; do not reheat.

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