How to Make the Best Greek Orzo Salad in 30 Minutes

Hey there, fellow foodies! Are you ready for a salad that’s as vibrant as a Greek sunset? Today, I’m super excited to share with you my secrets for the best Greek Orzo Salad you’ve ever tasted. This isn’t just any salad—it’s a quick, flavorful, and hearty dish that’s perfect for those busy weeknights or your next outdoor gathering. Plus, it’s ready in just 30 minutes, making it a stellar addition to your arsenal of easy pasta recipes and 30-minute meals!

Why You’ll Love This Recipe

• Quick to prepare: Ready in 30 minutes, perfect for weeknight dinner ideas or quick family dinners.
• Flavor-packed: A delightful mix of juicy tomatoes, creamy feta, and zesty dressing.
• Easy pasta recipes at their finest: Orzo makes this salad fun and satisfying.
• Make-ahead friendly: Prep it in the morning and serve fresh for dinner.
• Customizable: Add your favorite veggies or proteins for extra flair.

Ingredients

Here’s what you’ll need for this Greek Orzo Salad recipe:

• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• ½ lemon, juiced
• 1 teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ cups orzo (uncooked, regular or whole wheat)
• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced into half-moons
• ½ red onion, thinly sliced
• ½ cup olives
• ¾ cup feta cheese, crumbled

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into how to make this delicious Greek Orzo Salad:

1. Cook the orzo according to package instructions until al dente. I always cook pasta in salted water without adding oil—it’s unnecessary and can make the pasta sticky.
2. While the orzo cooks, dice up all the veggies and slice the olives. The key here is to keep the pieces bite-sized for the best texture.
3. Once the orzo is done, drain it and let it cool slightly. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, and olives.
4. In a small jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper to make the dressing. Shake it up and pour it over the salad, tossing everything together until well coated.
5. Top the salad with crumbled feta cheese and give it a final toss before serving.

Pro Tips for Making the Recipe

Here are some tips to make your Greek Orzo Salad truly shine:

• Use high-quality ingredients: Fresh veggies and real feta make a big difference.
• Don’t overcook the orzo: Al dente is best for texture.
• Let it sit: Allow the salad to sit for 10-15 minutes before serving to let the flavors meld.
• Customize it: Add grilled chicken or roasted veggies for extra protein and flavor.

How to Serve

This salad is super versatile. Serve it as a:

• Light lunch with a side of crusty bread
• Side dish for your next BBQ
• Main course with some grilled chicken or shrimp
• Healthy snack for quick family dinners

Make Ahead and Storage

One of the best things about this salad is that it can be prepped ahead of time. Here’s how:

• Make ahead: Prepare the salad up to a day in advance, but add the dressing just before serving for the freshest flavor.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Give it a quick toss before serving again.

And there you have it—a quick, easy, and flavorful Greek Orzo Salad that’s perfect for any occasion. Whether you’re looking for easy pasta recipes, quick family dinners, or just a fresh meal idea, this salad checks all the boxes. Don’t forget to check out some of my other quick and delicious recipes, like How to Make a Street Corn Chicken Rice Bowl and Best Easy Mexican Chicken Marinade Recipe for more meal inspiration. Happy cooking, and I’ll see you in the next recipe!