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Large bowl of orzo salad with spoon dipped in and garnished with lemon wedges.
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5 from 191 votes

Greek Orzo Salad

Love orzo pasta? You're going to love this Mediterranean Greek Orzo Salad! Made with fresh ingredients, feta, and a lemon vinaigrette you can't go wrong!
Course Salad, Side, Side Dish
Cuisine Greek
Prep Time 10 minutes
Cook Time 7 minutes
0 minutes
Total Time 17 minutes
Servings 8
Calories 224kcal
Author Yumna Jawad


  • 8 ounces dry orzo
  • 1 cup grape tomatoes quartered
  • 2 persian cucumbers quartered
  • ½ cup crumbled feta cheese
  • ½ cup kalamata olives sliced
  • ¼ cup diced red onions
  • ¼ cup chopped fresh dill



  • Bring a large pot of heavily salted water to a boil. Cook orzo until al dente. Drain and run cool water over it until it's cooled.
  • Make the dressing. In the bottom of a large bowl, mix shallot, lemon juice, Dijon mustard and oregano. Slowly stream in olive oil, whisking constantly. Season to taste with salt and pepper and set aside.
  • Add the cooled orzo, tomatoes, cucumbers, feta, olives, red onions, and dill to the large bowl with the shallot dressing. Season to taste with salt and pepper. Toss to coat and serve immediately.


Tip: Keep your orzo salad in the fridge until ready to eat! This will help keep the veggies from weeping water and keep them crisp. 


Calories: 224kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 251mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 1mg