Greek Orzo Salad

Name: Greek Orzo Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 1/2 cups orzo; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1/2 cup crumbled feta cheese; 1/3 cup Kalamata olives, halved; 1/4 cup chopped fresh parsley; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1 clove garlic, minced; Salt and black pepper, to taste

6 servings20 min prep10 min cookEasy

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The Story Behind It

The Tale of Greek Orzo Salad

Story updated September 18, 2026

This salad borrows Greek ingredients like feta, olives, and cucumber, but orzo pasta salads of this kind are more a modern Mediterranean-inspired American creation than a traditional Greek dish. It reflects the broader late-20th-century trend of pasta salads built around familiar regional flavor profiles.

Ingredients

Scale:· 6 servings

1 1/2 cups orzo
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese
1/3 cup Kalamata olives, halved
1/4 cup chopped fresh parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 clove garlic, minced
Salt and black pepper, to taste

Instructions

1Cook the orzo in salted boiling water until al dente, about 8 to 9 minutes, then drain and rinse under cold water to cool.
2In a large bowl, whisk together the olive oil, red wine vinegar, oregano, garlic, salt, and pepper to make the dressing.
3Add the cooled orzo to the bowl along with the cherry tomatoes, cucumber, red onion, and olives, tossing well to coat.
4Fold in the feta and parsley gently so the cheese does not fully break apart.
5Cover and refrigerate for at least 20 minutes before serving to let the flavors meld, tasting and adjusting salt and pepper as needed.

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