Skip the store-bought pasta salads in favor of this family favorite recipe for Greek Orzo Salad tossed in a homemade red wine vinaigrette.
Everyone needs a go-to pasta salad recipe that covers all the necessary bases:
- It can be whipped up in minutes.
- It can be enjoyed hot, cold or at room temp.
- It can be made with whatever random odds and ends are in your fridge and pantry.
- It can be easily transported to picnics, barbecues, the beach, school lunch boxes, etc.
- It
rivalsbeats the store-bought deli version.
Check, check, check, check anddddd check. This Greek Orzo Salad is all that and a bag of homemade barbecue potato chips.
Orzo and I are only recent acquaintances. When it comes to pasta, I’m usually more of a penne, cavatappi or linguine kinda gal. But when your little boy (who is 9 months going on 19 years in the appetite department) makes the jump to solid foods, I’ve learned that orzo is the perfect training food to get his single tooth ready for a whole lot of chewing.
Perhaps best of all, this salad is packed with 100 percent homemade taste, starring fresh veggies, feta cheese and a super-quick red wine vinaigrette. It maintains its flavor when chilled or kept at room temp and can be made a day in advance. So go ahead and let this Greek Orzo Salad make entertaining any size crowd a total breeze this summer or any other season.
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Ingredients
For the orzo salad:
- 1 1/2 cups uncooked orzo pasta
- 1 1/2 cups diced cucumbers
- 1 1/2 cups halved cherry tomatoes
- 2/3 cup diced red onions
- 2/3 cup sliced black olives
- 1 cup crumbled feta cheese
For the vinaigrette:
- 1/3 cup red wine vinegar
- 2 teaspoons fresh lemon juice
- 2 teaspoons minced fresh garlic
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 1/2 cup olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook it until al dente, 8 to 10 minutes. Drain the orzo and add it to a large bowl.
- Add the cucumbers, tomatoes, onions, olives and feta cheese to the bowl.
Make the vinaigrette:
- In a separate small bowl, whisk together the red wine vinegar, lemon juice, garlic, oregano and sugar. While whisking, stream in the olive then taste and season the dressing with salt and pepper.
- Add the dressing to the pasta and toss to combine. Enjoy the salad immediately at room temperature or cover it with plastic wrap and refrigerate it until ready to serve.
Kelly's Note:
- This salad is best if you give it an hour or two to marinate in the fridge before serving. It can also be made up to one day in advance and stored, covered with plastic wrap, in the fridge.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I have served this salad at many get togethers and its always a hit! Easy quick and delicious!
Woohoo! I’m so happy you’ve been enjoying (and sharing!) the recipe. :)
Perfect as is, although I did not use all of the dressing. It didn’t seem to need it.
I’m so happy you enjoyed the recipe, Linda!
Made several times. I double the dressing and then scoop it over a helping of fresh spinach. Then it’s a delicious spinach salad with orzo.
I’m so thrilled you’ve been enjoying the recipe, Chris!
So so fresh and crunchy and delicious. We gobbled it up! Thank you!
I’m thrilled you enjoyed the recipe, Desiree!
Absolutely loved this pasta salad. Big hit with the family. I am a feta addict and doubled the feta. I may try doubling the dressing and add a bit more next time. It is not really needed but I want to try. So good!!! Definitely a keeper.
So glad you enjoyed the recipe, Kristyn!
Love your recipes but can you post the nutritional values for them? It helps to know when people are on a restricted diet.
Hi Rosemary! You can find the estimated nutritional info for one serving by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
I made your Greek Orzo Salad. It was excellent and very tasty.
I’m so thrilled you enjoyed the recipe!
Why is there no link to the orzo salad recipe?
Hi Sarah – The ingredient list and directions are underneath the last image of this post.
It says you can make the salad up a day ahead of time, but can you make the dressing few days ahead of time?
Hi Julie – Yes, per my note above this salad is best if you give time to marinate in the fridge before serving. So feel free to make it a day or two in advance!
SO much better than the store-bought varieties and just as quick to whip up. Thank you!
Enjoy, Elizabeth!