Greek Orzo Pasta Salad with Feta

A white bowl filled with Greek Orzo pasta salad, topped with cherry tomatoes, Kalamata olives, red onion, sun-dried tomatoes, feta cheese, and chopped herbs. A serving spoon is in the bowl. Lemons and parsley are nearby.

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Greek Orzo Pasta Salad with Feta

A fresh, vibrant Greek orzo salad packed with crisp vegetables, briny olives, creamy feta, and a bright lemon dressing that soaks into every bite.

Course Salad

Cuisine Greek

Keyword Greek Orzo Pasta Salad with Feta, greek salad with feta cheese, greek salad with orzo

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 448

Author Erren Hart

Ingredients

Salad

12 oz orzo pasta
1½ cups cherry tomatoes halved
1 English cucumber diced
½ small red onion thinly sliced
¾ cup sun-dried tomatoes chopped (oil-packed, drained)
1 cup Kalamata olives halved or sliced
1 cup feta cheese crumbled
¼ cup chopped fresh parsley
1 tablespoon chopped fresh mint

Lemon Dressing

¼ cup extra virgin olive oil
3 tablespoons fresh lemon juice about 1 large lemon
1 teaspoon lemon zest finely grated
1 small garlic clove minced or grated
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt or to taste
¼ teaspoon black pepper

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Cook the orzo until al dente (about 8–9 minutes).
Drain and rinse under cold water to stop the cooking. Let it cool completely.
In a small bowl or jar, whisk together olive oil, lemon juice, zest, garlic, Dijon mustard, oregano, salt, and pepper until smooth and well combined.
(Or shake it in a sealed jar — instant vinaigrette magic.)
In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, sun-dried tomatoes, olives, parsley, and mint.
Pour the dressing over the top and toss gently to coat every bite.
Crumble in the feta and toss once more, just enough to mix without breaking up the cheese too much.
Cover and refrigerate for at least 30 minutes before serving so the flavors can blend.
Serve cold or at room temperature — both ways are delicious.

Notes

Erren’s Top Tips

Let it rest. This salad transforms after chilling as the orzo absorbs the dressing.
Rinse the orzo well. This keeps it from clumping and gives a clean, light texture.
Slice onions thin. Thick pieces will overpower the salad.
Add feta last. This keeps it from breaking down into the dressing.
Brighten before serving. A fresh squeeze of lemon right before serving wakes everything up.

Variations & Add-Ins

Add Protein: Toss in grilled chicken, shrimp, or chickpeas to turn it into a full meal.
Make It Creamier: Add a spoonful of Greek yogurt to the dressing for a slightly creamy version.
Swap the Herbs: Try basil instead of mint for a softer, sweeter herb flavor.
Add Crunch: Stir in toasted pine nuts or chopped walnuts for texture.

Storage & Freezing

Store in an airtight container in the refrigerator for up to 3 days. The flavor improves over time, though you may want to refresh it with a little extra lemon juice before serving.

Freezing is not recommended as the vegetables and herbs will lose their texture.

Nutrition