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Greek Orzo Salad

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A vibrant and refreshing Greek Orzo Salad, perfect for summer gatherings or light lunches.

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Boil the orzo pasta according to package instructions. Drain and let cool.
  2. Prepare the vegetable medley by combining cherry tomatoes, cucumber, red onion, olives, and feta cheese in a large bowl.
  3. Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl until well combined.
  4. Combine all ingredients by adding the cooled orzo to the vegetable mixture, pouring the dressing over, and tossing to combine.
  5. Chill and serve the salad chilled or at room temperature, and enjoy the burst of Greek flavors!

Notes

Consider adding roasted chickpeas or bell peppers for a vegetarian feast. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/07/06/greek-orzo-salad-2/

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