What is in Greek orzo salad?

Greek Orzo Salad features a vibrant combination of Mediterranean ingredients. The base is orzo pasta, cooked al dente and cooled. It’s then tossed with crisp cucumbers, juicy cherry tomatoes, Kalamata olives, and protein-packed chickpeas. Crumbled feta adds a creamy, salty bite, while a zesty dressing made from lemon juice, Dijon mustard, and extra-virgin olive oil coats every ingredient. Fresh dill or oregano gives it a final herbal lift, making this salad both refreshing and satisfying.

Is Greek orzo good for you?

Yes—especially when made with whole foods and balanced ingredients. Greek Orzo Salad delivers a mix of complex carbs from orzo and chickpeas, healthy fats from olive oil, and plenty of fiber and vitamins from the fresh vegetables. Feta cheese contributes calcium and protein in moderation. The dish is Mediterranean diet–friendly and naturally vegetarian, offering a well-rounded nutritional profile that works as a light main course or a hearty side.

Is orzo healthier than pasta?

Orzo is actually a type of pasta, shaped like large grains of rice. Nutritionally, it’s similar to regular pasta when made from the same semolina flour. However, choosing whole wheat orzo boosts the fiber and nutrient content. Ultimately, orzo becomes a healthier option depending on what you pair it with—like vegetables, legumes, and healthy oils, all found in this salad.

What is Greek style orzo?

“Greek style orzo” refers to the use of orzo pasta in a dish prepared with classic Greek flavors. This includes ingredients like Kalamata olives, cucumbers, tomatoes, feta cheese, and fresh herbs like dill or oregano. Often served cold, Greek style orzo salad blends these flavors with a lemony olive oil dressing for a refreshing and satisfying dish that reflects Mediterranean cuisine.

Greek Orzo Salad: 7 Secrets to a Fresh, Flavorful Bowl

Description

Greek Orzo Salad brings fresh Mediterranean flavor with orzo, feta, olives & veggies—easy, healthy, and perfect for any meal.

Ingredients

For the Dressing:
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped fresh dill
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Salad:
- 8 ounces orzo pasta
- 3 Persian cucumbers, thinly sliced into half-moons
- 2 cups cherry tomatoes, halved
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1/2 cup kalamata olives, pitted and halved
- 1 cup crumbled feta cheese (about 4 ounces)
- Additional chopped fresh dill, for garnish

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Instructions

Prepare the Dressing:
In a large mixing bowl, whisk together the lemon juice and Dijon mustard. While whisking constantly, slowly drizzle in the olive oil until the dressing is emulsified. Stir in the red onion and fresh dill, then season with salt and pepper to taste.
Cook the Orzo:
Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente. Drain and rinse with cool water briefly to stop the cooking process.
Assemble the Salad:
Add the cooked orzo to the bowl with the dressing. Toss to coat well. Gently fold in the cucumbers, cherry tomatoes, chickpeas, and kalamata olives. Add the crumbled feta and fold gently to combine.
Garnish and Serve:
Sprinkle with additional chopped dill before serving. Serve chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Pasta and Grain Salads
Method: Boiling, Mixing
Cuisine: Mediterranean