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+ servings

Greek Orzo Salad

Skip the store-bought pasta salads in favor of this family favorite recipe for Greek Orzo Salad tossed in a homemade red wine vinaigrette.
4.88 from 8 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings

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.
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