Easy Greek Orzo Salad

Tender orzo, tomatoes, cucumbers, feta cheese, and Kalamata olives tossed in a zesty dressing. Easy Greek Orzo Salad is flavorful and easy to make!

This pasta salad is delicious on its own, as a side, or as a potluck share. The ingredients are simple and the recipe comes together quickly. Delicious, fresh and easy to make. Our favorite kind of side dish!

What You’ll Need to Make Easy Greek Orzo Salad

• Orzo Pasta – Dried, uncooked. Regular or whole wheat may be used. We love the small size and the way it pulls in the flavors. If you don’t have orzo, any small pasta cooked to al dente may be substituted, such as macaroni, orecchiette or ditalini.

• Olive Oil – We typically use extra virgin olive oil but canola, avocado, or vegetable oil may be used in it’s place.

• Fresh Parsley – We love the freshness that coarsely chopped fresh parsley brings to this recipe.

• Red Wine Vinegar – this is our favorite vinegar for salad dressing but apple cider vinegar or white wine vinegar are good substitutions.

• Pantry Seasonings – We take advantage of shelf stable seasonings for this recipe. Salt, pepper, sugar and dried oregano. You can use fresh oregano, just use a tablespoon of fresh leaves instead.

• Red Onion – chopped. Substitutions include purple onion, green onions, white onion, or shallot.

• Tomatoes – Any tomato may be used for this salad. Halved cherry tomatoes, grape tomatoes or chopped Roma tomatoes are great choices.

• Cucumber – Any type of cucumber may be used for this recipe.We usually peel and chop but you can leave the skin on if you prefer.

• Kalamata olives – These olives add a salty, briny flavor. We like to cut them in half but you can also quarter or chop them.

• Feta Cheese – We prefer to use the crumbled Feta cheese for this recipe. It has a great soft texture and salty flavor the adds the perfect balance to this delicious salad.

How to Make Easy Greek Orzo Salad

One of our favorite light summer salads packed with tomatoes, onions, cucumbers, Kalamata olives and cucumber.

Delicious as a side or as a light lunch salad, this one is easy to make, stores well, and travels well. Perfect for sharing!

Cook the orzo according to package directions and drain.

Add the cooked orzo to a medium serving bowl. Add olive oil, parsley, vinegar, oregano, salt, pepper and sugar.

Stir until the orzo is well coated. Cover and refrigerate until chilled.

Just before serving, stir in the red onion, chopped tomato, cucumber, sliced olives until they are evenly distributed.

Stir in the crumbled feta cheese.

Sprinkle a little extra crumbled feta over the top if desired. Serve immediately. Enjoy!

Other Great Shareable Recipes You May Like

Southwest Summer Salad – Fresh corn, bell pepper, red onion and black beans are tossed in a vibrant and tangy dressing.

Easy Potluck Four Bean Salad – All the traditional flavors with a little added crunch.

Easy Homemade Ranch Dip – just seven simple pantry ingredients! Delicious and easy.

Quick and Easy Bruschetta – Super simple restaurant quality Bruschetta with stuff you have in the fridge!

Dill Pickle Pasta Salad – a fun pickle twist on a traditional pasta salad!