white bowl filled with Greek Orzo Salad
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Greek Orzo Salad

This Greek Orzo Salad has all the Mediterranean flavors you love!  Juicy tomatoes, crisp cucumbers, tangy olives and feta cheese in a zippy lemon vinaigrette. 
Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 489kcal
Author Pam Greer

Ingredients

Vinaigrette

  • zest from one lemon
  • 3 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons oregano fresh, finely chopped, or 1/2 teaspoon dried
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Salad

  • 10 oz orzo dried
  • 1/3 cup kalamata olives pitted and sliced
  • 1/3 cup red onions thinly sliced
  • 1 pint cherry tomatoes halved
  • 1 cucumbers seeded and thinly sliced
  • 4 ounces feta cheese crumbled

Instructions

  • Prepare the vinaigrette in a large bowl by whisking together the zest from one lemon, lemon juice, extra virgin olive oil, red wine vinegar, oregano, salt and pepper. 
  • Dice or thinly slice red onion and add to bowl. 
  • Cook orzo according to directions and drain and rinse under cool water. 
  • Seed and thinly slice cucumbers, halve cherry tomatoes and slice kalamata olives. 
  • Add pasta to bowl with vinaigrette and toss to combine. 
  • Add cucumbers, tomatoes and olives to bowl and toss to combine.  Taste and adjust seasoning. 
  • Serve topped with crumbled feta cheese. 

Notes

Tips - use a microplane to zest the lemon right in the bowl.  
Variations:  
  • Add cooked shredded chicken.
  • Add roasted red peppers.
  • Add jarred, marinated artichoke hearts.
  • Add canned or cooked tuna or salmon. 
  • Add canned chickpeas.
 
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Nutrition

Calories: 489kcal | Carbohydrates: 63g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 802mg | Potassium: 579mg | Fiber: 4g | Sugar: 7g | Vitamin A: 815IU | Vitamin C: 34.7mg | Calcium: 203mg | Iron: 2.6mg