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Serving bowl of orzo salad

Greek Orzo Salad

Author: Louisa Clements
5 from 2 votes
Greek Orzo Salad is tossed with a homemade Greek dressing, fresh tomatoes, cucumbers, bell pepper, onions, olives and feta cheese. It’s the perfect summer potluck, picnic or barbecue salad to make over and over again.
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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
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Servings: 4


For salad dressing:

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 clove garlic, grated
  • ½ tsp salt
  • ½ tsp dried oregano

For pasta salad

  • 1 ½ cups orzo
  • 3 Persian cucumbers, or half a regular cucumber, chopped
  • 1 225g package cherry tomatoes, halved
  • ½ green bell pepper, chopped
  • 2 tbsp minced red onion
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup crumbled feta cheese


  • In a measuring cup, whisk all ingredients for the dressing together.
  • Meanwhile, bring a medium pot of salted water to a boil, add orzo and cook according to package directions. Drain and toss, while still warm, with half of the prepared dressing. Allow to cool.
  • Stir in cucumbers, cherry tomatoes, green bell pepper, minced red onion, Kalamata olives, and feta followed by remaining dressing.


  1. If you’re prepping this dish ahead of time, you may need to add a little bit more olive oil to loosen it up before serving.
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