Greek Orzo Salad with Feta, Cucumber & Lemon Dressing

Greek Orzo Salad is bright and fresh—an ideal summer dish. With feta, tomatoes, cucumber, olives, plenty of herbs and lemon, this pasta salad stands on its own or pairs beautifully with grilled chicken.

White plate of greek orzo salad garnished with wedges of lemon

When the weather warms up, lighter meals like this Greek Orzo Salad are exactly what we reach for. It keeps well in the refrigerator and is easy to top with sliced grilled chicken or leftover rotisserie meat for a quick, satisfying dinner.

Beyond weeknight dinners, this salad is a reliable choice for potlucks and backyard barbecues. It’s colorful, flavorful, and easy to scale for a crowd.

Give this Greek Orzo Salad a try and it will likely become a summer staple in your house.

Ingredients for greek orzo salad arranged on a blue countertop

WHAT IS ORZO

Orzo resembles rice in shape, but it’s actually a small pasta. You’ll usually find it with the other shaped pastas in the grocery store.

It works wonderfully in pasta salads like this one, and is also delicious in soups or in dishes that mimic risotto. Whole wheat orzo is a good swap if you want more fiber and protein.

Orzo cooking in vegetable stock in a sauce pot

HOW TO COOK ORZO

Although it looks like rice, orzo cooks just like any other pasta. Boil a pot of salted water and cook the orzo for 8–10 minutes or until al dente, then drain.

For extra flavor, cook the orzo in part vegetable or chicken stock mixed with water. In this recipe I cook the orzo in a mixture of vegetable stock and water so the pasta itself picks up more flavor before it’s tossed with the other ingredients.

Cooked orzo pasta being stirred with a wooden spoon in a metal mixing bowl

HOW TO MAKE THIS GREEK ORZO SALAD RECIPE

This orzo salad is simple to assemble and full of bright Mediterranean flavors. The combination of lemon, herbs, feta and olives gives it a lively, fresh profile that improves after a short rest in the fridge.

Ingredients you’ll need:

1 pound orzo
32 ounces vegetable stock
1 cup water
2 tablespoons olive oil
6 ounces feta cheese, crumbled
3 cloves roasted garlic
1 medium-large shallot, finely diced
10 ounces cherry tomatoes, halved or quartered
1 medium cucumber, peeled, seeded, and sliced into half-moons
⅓ to ½ cup olives, roughly chopped (mix of green and black recommended)
Zest and juice of 1 large lemon
1 tablespoon each fresh basil, mint, and parsley, finely chopped
A splash of red wine vinegar
Salt and pepper to taste

Vegetables and herbs for greek orzo salad in a mixing bowl, about to be mixed with cooked orzo

I like a combination of green and black olives for contrast, but use whatever you prefer. If you dislike olives, you can omit them; they do add a briny counterpoint that complements the feta and lemon.

Begin by bringing the vegetable stock and water to a boil and cook the orzo according to package directions. Drain the orzo, rinse with cold water to cool it, then toss with olive oil so it doesn’t stick together.

Dressing being poured over greek orzo salad in a metal mixing bowl

Combine the cooled orzo with the feta, roasted garlic, shallot, tomatoes, cucumber, olives, herbs, lemon zest and juice, and a splash of red wine vinegar. Season with salt and pepper, tasting before adding more salt since feta and olives are naturally salty.

Cover and chill for a few hours if possible—the flavors meld and deepen with time. The salad can be served immediately if needed, but it’s best after chilling.

Wooden spoon stirring together greek orzo salad in a metal bowl

WHAT TO SERVE WITH GREEK ORZO SALAD

This salad is flavorful enough to eat on its own, but pairing it with a protein makes a complete meal. Try it with grilled Greek chicken skewers, salmon kebabs, or simply serve it alongside grilled vegetables.

It also fits well on a cookout table next to classic sides like baked beans, potato salad, or a fruit salad. Its bright, tangy profile balances richer, smoky flavors from the grill.

Overhead view of greek orzo salad in a serving bowl on a blue countertop

If you want a versatile, vibrant pasta salad for warm-weather meals, this Greek Orzo Salad is a great choice—easy to make, easy to scale, and full of fresh flavor.

Greek Orzo Salad

By: Jamie Lothridge

Greek Orzo Salad is fresh and bright, perfect for summer! Made with feta cheese, tomatoes, cucumber, olives, and plenty of herbs and lemon, this pasta salad is delicious on its own or alongside grilled chicken.

Ingredients

1 pound orzo
32 ounces vegetable stock
1 cup water
2 tablespoons olive oil
6 ounces feta cheese, crumbled
3 cloves roasted garlic
1 medium-large shallot, finely diced
10 ounces cherry tomatoes, halved or quartered
1 medium cucumber, peeled, seeded, and cut into half-moons
⅓ to ½ cup olives, roughly chopped
Zest and juice of 1 large lemon
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh parsley, finely chopped
Splash of red wine vinegar
Salt and pepper to taste

Instructions

Bring vegetable stock and water to a boil in a medium pot. Cook orzo according to package instructions. Drain and rinse under cold water, then place in a large bowl and toss with olive oil to prevent sticking.
Add the feta, roasted garlic, shallot, tomatoes, cucumber, olives, and chopped herbs to the orzo. Mix in the lemon zest and juice, and a splash of red wine vinegar. Season with salt and pepper to taste.
For best flavor, cover and chill for a few hours before serving. The salad can be served immediately if needed.

Notes

Finely diced pickled red onion or sun-dried tomatoes make good additions or substitutions.
Couscous can be used as an alternative to orzo if you prefer.

Nutrition

Calories: 342 kcal,
Carbohydrates: 48 g,
Protein: 11 g,
Fat: 12 g
, Saturated Fat: 5 g,
Sodium: 533 mg,
Fiber: 3 g,
Sugar: 10 g

Nutrition information is automatically calculated and should be used as an approximation.

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