There’s this quiet magic in tossing warm orzo with fresh vegetables, herbs, and salty cheese. You don’t have to try hard — everything just falls into place.

This Greek orzo salad is one of those rare dishes that can be thrown together with very little thought, yet people always ask for the recipe. It looks colorful, feels fresh, and somehow manages to taste better the longer it sits in the fridge. Which is wild, because most pasta salads wilt into sadness by day two.

It’s quick, too. And thank God for that. I have no patience for long ingredient lists or waiting around while something chills “for best flavor.” No. This salad works on your schedule, not the other way around.

Active Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people who eat like people, not birds

Ingredients

You don’t need anything fancy. You’ve probably got most of this lying around already.

  • 1 cup orzo (dry)
  • A handful of cherry tomatoes, halved
  • Half a cucumber, chopped small
  • ¼ red onion, thinly sliced
  • A small pile of Kalamata olives, sliced
  • A good chunk of feta, crumbled (about half a cup)
  • 2 tablespoons olive oil
  • Juice from a whole lemon
  • A sprinkle of dried oregano
  • Salt and pepper, always to taste
  • Optional: chopped parsley or mint, if you're feeling generous

Instructions

Preparation

Boil a pot of salty water like you mean it. Dump in the orzo and cook until it still has a little bite — nothing mushy.

Drain it, rinse it under cold water, and shake it off. That chill stops it from cooking more and keeps the salad crisp.

While that’s going on, prep everything else:

  • Halve the tomatoes
  • Dice your cucumber
  • Slice the onion (the thinner, the better)
  • Pit and halve the olives
  • Crumble the feta, unless you bought it pre-crumbled, which—no judgment

Cooking

Once the orzo’s cooled, toss it in a big bowl. No small bowls here.

Add in the veggies and olives. Pour over the lemon juice and olive oil. Sprinkle with oregano. Toss it gently but thoroughly.

Save the feta for last so it doesn’t turn into mush. Same goes for herbs, if you’re using them.

Taste it. Then salt it. Then taste again.

Serving

This easy Greek orzo salad plays nice with almost anything. It’s perfect on its own but doesn’t mind sitting next to grilled chicken, lamb skewers, or even a piece of salmon.

Let it sit for 10–15 minutes before serving, if you can wait. Everything gets friendlier that way.

Nutritional Value Per One Serving

Nutrition Facts
Calories: 280
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 22mg
Sodium: 390mg
Total Carbohydrates: 29g
Dietary Fiber: 3g
Sugars: 3g
Protein: 8g

Tips and Variations

This salad doesn’t like rules. That’s why it’s so good.

  • Need protein? Toss in grilled chicken, shrimp, or a scoop of chickpeas.
  • No feta? Try goat cheese or just skip it. The lemon and herbs still shine.
  • Want crunch? Toasted pine nuts or walnuts do the trick.

And yes, you can meal-prep this. It won’t get weird in the fridge. Actually, it might get better.

Conclusion

This might be the best Greek orzo salad I’ve ever made — and I’ve made a lot. It doesn’t ask for much, doesn’t fall apart by day two, and never feels like a side dish.

It’s the sort of thing I make once and then wonder why I don’t make it every week. So if you’re on the hunt for something quick, low-effort, and genuinely delicious — mediterranean Greek orzo salad is it.

Toss it together. Eat it cold. Take the compliments. You’ve earned them.

Don’t stop here — our favorite salads are waiting for you to try them.