Greek Orzo Salad

Total Time

Prep: 15 min. + chilling


8 servings

Updated: Jan. 06, 2023
This tart, refreshing salad is a big hit in my home. All the tasty toppings—including red onions, tomatoes, olives, feta cheese and a zesty dressing—give it extra interest. —Judy Roberts, Las Vegas, Nevada


  • 1 cup uncooked orzo pasta
  • 6 teaspoons olive oil, divided
  • 1 medium red onion, finely chopped
  • 1/2 cup minced fresh parsley
  • 1/3 cup red wine vinegar
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon pepper
  • 2 large tomatoes, seeded and chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 12 pitted ripe or Greek olives, halved
  • 1/2 cup crumbled feta cheese


  1. Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.
  2. In another bowl, combine onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining 4 tsp. oil; pour over orzo and toss to coat. Cover and refrigerate until chilled. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

Greek Orzo Salad Tips

Does orzo need to be rinsed?

Generally, you should only rinse orzo if it will be baked into a dish or served cold in a salad. Rinsing can remove the starch that helps sauces and seasonings cling to the pasta. For this recipe, we recommend a light rinse to stop the cooking process before immediately tossing with olive oil; otherwise, you might end up with a gummy pasta salad.

What can you serve with Greek orzo salad?

This refreshing cucumber-infused water goes so well with the fresh ingredients in this Greek orzo salad and makes for an excellent picnic drink. If you want to kick it up, this cucumber gin smash is a great dinner beverage as well.

What else can you add to Greek orzo salad?

By simply adding marinated chicken skewers or even gyro meatloaf to this orzo salad, you can transform this side dish into an entree for your whole family!

How long does Greek orzo salad last?

This Greek orzo salad can last up to 3-4 days in the refrigerator if stored in an airtight container. If you are making it ahead, we recommend storing the dressing and orzo separately to prevent the orzo from becoming too soggy.

—Ellie Crowley, Taste of Home Culinary Assistant

Nutrition Facts

3/4 cup: 167 calories, 6g fat (1g saturated fat), 4mg cholesterol, 427mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.