Greek-Style Orzo Pasta Salad with Olives & Feta
If you need a reliable, flavor-packed pasta salad, this Greek orzo always delivers. Briny olives, creamy feta, and crunchy vegetables bring classic Mediterranean flavor, while the homemade red wine vinaigrette ties it all together. A bright, make-ahead side dish that pairs beautifully with grilled meats and seafood.
Servings: 8 servings
Calories: 366kcal
Video
Equipment
Ingredients
For the Salad
- 16 oz orzo
- 1 pint grape or cherry tomatoes, halved or quartered
- 1 medium bell pepper, seeded and diced
- ½ medium red onion, diced
- ½ English cucumber, halved and sliced into half moons
- ½ cup Kalamata olives, pitted and thinly sliced
- ¾ cup fresh feta cheese, crumbled
- 3 Tbsp chopped fresh parsley
- fresh oregano
For the Red Wine Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 Tbsp fresh lemon juice, plus 1 lemon zested
- 1 tsp dried oregano
- 1 tsp honey
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Cook the orzo. Bring a large pot of water to a rapid boil. Season generously with Kosher salt (about 2 Tbsp), then add orzo, stir, and cook according to package directions, about 8-10 minutes, or until tender. Drain, then transfer orzo to a large mixing bowl.
- Make the salad dressing. Combine ⅓ cup olive oil, ¼ red wine vinegar, 2 Tbsp fresh lemon juice and 1 lemon zested, 1 tsp dried oregano, 1 tsp honey, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper in a mason jar, then seal. Shake tightly until emulsified. Alternatively, you can whisk all ingredients together in a measuring cup or bowl. Set aside.
- Mix the salad. To the orzo, add tomatoes, diced bell pepper, red onion, cucumber, and Kalamata olives. Drizzle the dressing on top, then toss well to thoroughly coat. Add crumbled feta and chopped parsley, then stir once more. Serve warm, room temperature, or cold. Just before serving, garnish with a few fresh oregano leaves.
Notes
- Customize: The dressing is balanced for this recipe, but you can increase or decrease the vegetables to taste.
- Storage: Refrigerate Greek orzo salad airtight for 4–5 days. Do not freeze.
Nutrition
Calories: 366kcal | Carbohydrates: 49g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 450mg | Potassium: 356mg | Fiber: 3g | Sugar: 5g | Vitamin A: 998IU | Vitamin C: 37mg | Calcium: 105mg | Iron: 2mg
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