What is orzo salad made of?

Greek Orzo Salad typically consists of orzo pasta, vegetables like cucumbers, tomatoes, bell peppers, red onion, and Kalamata olives, all tossed in a flavorful Greek vinaigrette dressing. Feta cheese is often added for extra flavor and creaminess.

How long does orzo salad last in the fridge?

Greek Orzo Salad can last for 3-5 days in the refrigerator when stored properly in an airtight container. The dressing may settle, so give it a good stir before serving.

Can you make orzo salad the night before?

Yes, Greek Orzo Salad is a great make-ahead dish! The flavors meld together beautifully overnight. Just be aware that the orzo may absorb some of the dressing, so you might want to add a little extra before serving.

What goes well with orzo salad?

Greek Orzo Salad pairs well with grilled chicken, fish, or shrimp. It also complements gyros, souvlaki, or can be served as a side dish with vegetarian meals like stuffed bell peppers or spanakopita.

Can you freeze orzo pasta salad?

Freezing orzo pasta salad isn't recommended as the pasta can become mushy and the vegetables can lose their texture upon thawing. It's best to enjoy it fresh or within a few days of making it.

What can I add to my orzo salad?

Beyond the typical ingredients, you can add chickpeas, artichoke hearts, sun-dried tomatoes, fresh herbs like parsley or dill, or a sprinkle of lemon zest to your Greek Orzo Salad for added flavor and texture.

Greek Orzo Salad: The Easy, Flavor-Packed Dinner You'll Crave 2026

Name: Greek Orzo Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 1/2 cups uncooked orzo pasta; 1 English cucumber, diced; 1 pint cherry or grape tomatoes, halved; 1 medium red bell pepper, diced; 1/2 medium red onion, finely diced; 1 cup (about 6 oz) crumbled feta cheese; 1/2 cup pitted Kalamata olives, halved; 1/3 cup chopped fresh parsley; 1/4 cup chopped fresh dill; 1/3 cup extra virgin olive oil; 1/3 cup freshly squeezed lemon juice (about 2 large lemons); 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon honey or maple syrup; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper

Greek Orzo Salad

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This vibrant Greek Orzo Salad is a make-ahead marvel, with flavors that deepen beautifully overnight. It combines al dente orzo with fresh vegetables, briny olives, creamy feta, and a zesty lemon-herb vinaigrette for a bright and satisfying meal.

Author: Harmony
Prep Time: 20min
Cook Time: 10min
Total Time: 30min
Yield: 6 servings 1x
Category: lunch
Method: boiling
Cuisine: Greek

Ingredients

Scale

1 1/2 cups uncooked orzo pasta
1 English cucumber, diced
1 pint cherry or grape tomatoes, halved
1 medium red bell pepper, diced
1/2 medium red onion, finely diced
1 cup (about 6 oz) crumbled feta cheese
1/2 cup pitted Kalamata olives, halved
1/3 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/3 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice (about 2 large lemons)
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon honey or maple syrup
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper

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Instructions

Cook the orzo in a large pot of salted boiling water according to package directions until al dente. Drain well and rinse briefly under cool water. Transfer to a large mixing bowl.
While the orzo cooks, make the vinaigrette. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, honey, salt, and black pepper until well combined.
To the bowl with the orzo, add the diced cucumber, halved tomatoes, diced bell pepper, red onion, olives, parsley, and dill. Pour about three-quarters of the vinaigrette over the salad and toss gently to combine.
Gently fold in the crumbled feta cheese. Taste the salad and add the remaining vinaigrette if desired. Season with extra salt and pepper as needed.
For best flavor, cover and refrigerate the salad for at least 30 minutes before serving. The salad is even more delicious the next day.

Notes

For a gluten-free version, use gluten-free orzo. The salad stores well in an airtight container in the refrigerator for up to 4 days. Add the feta at the end to prevent it from melting into the warm orzo.

Nutrition

Serving Size: 6
Calories: 380
Sugar: 7
Sodium: 650
Fat: 19
Saturated Fat: 5
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 42
Fiber: 4
Protein: 11
Cholesterol: 25

Find it online: https://harmonymeal.com/greek-orzo-salad/