Mediterranean Greek Orzo Salad with Feta

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This Greek Orzo Pasta Salad combines fresh tomatoes, crunchy cucumbers, flavorful Kalamata olives, red onions, and creamy feta cheese with a homemade lemon vinaigrette. If you’re a fan of Mediterranean-style orzo salads, you’ll love this recipe!

Large bowl of orzo salad with a dipped spoon and garnished with lemon wedges.

This Greek Orzo Salad is perfect for summer! The ingredients are fresh and flavorful, and the lemon vinaigrette dressing is light and refreshing. This salad is perfect for potlucks, barbecues, or any summer get-together. Try it today!

Why You’ll Love This Mediterranean Orzo Salad

  • Fresh. If I had to use just one word to describe this orzo salad, it would be fresh. The tomatoes, cucumbers, and red onions are all crunchy and full of flavor.
  • Tastefully. Along with fresh veggies, this orzo salad also features Kalamata olives, feta cheese, and a homemade lemon vinaigrette dressing.
  • Easy to do. This salad is quick and easy to put together. It’s the perfect recipe for busy weeknights or last-minute entertainment.
  • Versatile. This salad can be served as a main course or as a side dish. It’s also great for meal prep!

Ingredients for Greek Orzo Salad with Feta

You probably have most of these ingredients on hand, so don’t be intimidated by the list below.

For the salad

  • Orzo: Many people think of orzo as rice, but it’s actually a type of pasta. It is small and round with a chewy texture. It makes great cold pasta salads!
  • Tomatoes: I like to use grape tomatoes in this salad because they’re sweet and full of flavor. You can also use diced tomatoes or cherry tomatoes.
  • cucumbers: Persian cucumbers are my favorite for this salad, but you can also use English cucumbers.
  • Red onions: Red onions add a nice crunch and a little sweetness to the salad.
  • Kalamata Olives: Kalamata olives are a must in any Greek salad! They’re salty and full of flavor.
  • Feta cheese: Feta cheese is a key ingredient in this salad. It’s creamy and flavorful and pairs perfectly with the other ingredients.
  • Fresh dill: Fresh dill is a key ingredient in this salad. Often used in Mediterranean and Greek cuisine, it has a unique flavor that really makes this salad special.


  • Lemon: Fresh lemon juice is preferred for this salad, but you can use bottled lemon juice too.
  • shallot: A shallot is a small, onion-like vegetable. It has a milder flavor than a regular onion and goes well with lemon.
  • Dijon mustard: Dijon mustard adds some spiciness to the dressing and creates a different flavor profile than the lemon.
  • Olive oil: I like to use extra virgin olive oil for this salad, but you can use regular olive oil too.
  • Spices: Dried oregano, salt and pepper are enough to flavor this salad.
Pre-prep recipe ingredients: Olive oil, grape tomatoes, whole lemon, whole red onion, 2 Persian cucumbers, crumbled feta, uncooked orzo, garlic clove, spices, Dijon mustard, and fresh dill.

How to make this Greek Orzo Pasta Salad

  1. In the bottom of a large bowl, mix together the shallot, lemon juice, Dijon mustard, and oregano.
  2. Slowly pour in the olive oil while stirring constantly. Season with salt and pepper.
  3. Place the chilled orzo, tomatoes, cucumber, feta, olives, red onion, and dill in the large bowl with the shallot dressing.
  4. Turn to coat and serve immediately.
4 picture collage of mixing dressing and salad ingredients in a bowl.

Tips for making Mediterranean Orzo Salad

  1. Cut everything small. Because the orzo pasta is so small, I love to finely chop the veggies so each bite has a great blend of all the flavors and textures.
  2. Make it on time. This salad is even better when made ahead of time! The flavors have a chance to blend together and the salad gets even spicier. Serve cold or at room temperature. This salad can be served immediately, but I prefer to chill it in the fridge for about an hour before serving.
  3. Season again before serving. I always taste the salad before serving, adding additional salt, pepper, or lemon juice as needed.
  4. Do not overcook the orzo. The orzo should be cooked al dente, meaning it should be chewy and not mushy. Overcooked orzo makes a mushy salad.

popular substitutions and additions

  • Top with fresh herbs. I love topping this salad with some freshly chopped parsley or dill before serving. It adds a nice pop of color and flavor.
  • Add grilled chicken or shrimp. If you want to make it a main course, you can add some grilled chicken or shrimp.
  • Add other vegetables. If you have other vegetables that need to be used up, feel free to add them to the salad. Some good options are bell peppers, carrots, and celery.
  • Skip the feta cheese. If you’re looking for a dairy-free or vegan option, you can omit the feta cheese or substitute vegan cheese.

what to serve/pair with your orzo salad

Orzo salad on the plate next to sliced ​​yogurt chicken with lemon wedges and a fork on the plate.

How to Store Orzo Pasta Salad

Store leftover lettuce in the refrigerator. I recommend storing in a glass jar with a lid. When ready to eat, give it a good stir and add additional lemon juice, salt, and pepper as needed.

How long does orzo salad keep in the fridge?

This salad will keep in the fridge for up to four days. I find it is best eaten within the first two days, but it will still be good on the fourth day. After that, the veggies will become mushy and the flavors will start to fade.

frequently asked Questions

Can I use pasta other than orzo?

Yes! You can use any small pasta in this salad. Some other good options include Israeli couscous, quinoa, or even rice.

Is this orzo salad gluten free?

Yes, this salad is gluten-free as long as you use gluten-free orzo. There are a few brands that make gluten-free orzo, and it can usually be found in the gluten-free section of your grocery store.

Why is my orzo salad watery?

There are a few reasons why your orzo salad might be watery. One possible reason is that you didn’t drain the pasta properly. Be sure to drain the cooked noodles in cold water after rinsing. Another possible reason is that the vegetables cried too much. Keep the salad cold until ready to serve, then return to the fridge immediately afterward to avoid excessive weeping.

One of two bowls of Greek Orzo Salad with a spoon in the bowl.

So there you have it! A delicious and easy Greek Orzo Salad that’s perfect for summer. I hope you try this recipe and let me know what you think of it. As always, thanks for reading!

More Summer Salad Recipes:

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preparation time 10 minutes

cooking time 7 minutes

total time 17 minutes

  • Bring a large pot of heavily salted water to a boil. Cook orzo al dente. Drain and run cold water over it until cool.

  • Make the dressing. In the bottom of a large bowl, mix together the shallot, lemon juice, Dijon mustard, and oregano. Slowly pour in the olive oil while stirring constantly. Season with salt and pepper and set aside.

  • Place the chilled orzo, tomatoes, cucumber, feta, olives, red onion, and dill in the large bowl with the shallot dressing. Season with salt and pepper. Turn to coat and serve immediately.

Top: Keep your orzo salad in the fridge until ready to eat! This will prevent the vegetables from becoming soggy and will remain crispy.

Calories: 224kcal, Carbohydrates: 26G, Protein: 6G, Fat: 11G, Saturated Fatty Acids: 2G, Polyunsaturated fat: 1G, Monounsaturated fatty acids: 7G, Cholesterol: 8thmg, Sodium: 251mg, Potassium: 257mg, Fiber: 2G, Sugar: 3G, Vitamin A: 400ie, Vitamin C: 9mg, Calcium: 79mg, Iron: 1mg

The nutritional information given is an estimate. It depends on the cooking method and the specific ingredients used.

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