Fresh Greek Orzo Salad
A quick, easy, and healthy Mediterranean-inspired salad featuring orzo pasta, sun-dried tomatoes, Kalamata olives, and a lemon-oregano dressing. Perfect for a light lunch or side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean, Greek
Ingredients
Scale
- 1 ½ cups (about 270g) dry orzo pasta
- ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
- ½ cup Kalamata olives, pitted and halved
- 1 medium cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ½ cup feta cheese, crumbled (optional)
- ⅓ cup (80 ml) extra virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of dry orzo and cook according to package instructions, about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- Drain the orzo in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain well.
- While the orzo cooks, dice the cucumber, finely chop the red onion, halve the Kalamata olives, chop the sun-dried tomatoes, chop the parsley, and crumble the feta cheese if using.
- In a small bowl, whisk together ⅓ cup (80 ml) extra virgin olive oil, juice of 1 large lemon (about 3 tablespoons), 1 teaspoon dried oregano, and 1 minced garlic clove. Season with salt and pepper to taste.
- In a large mixing bowl, combine the drained orzo, sun-dried tomatoes, Kalamata olives, cucumber, red onion, and parsley. Pour the dressing over and toss gently to coat evenly.
- Gently fold in the crumbled feta cheese. Give it one last light toss and adjust seasoning if needed.
- Let the salad sit for 10 minutes at room temperature to let the flavors mingle before serving. It can also be served immediately.
Notes
Rinsing the orzo after cooking helps prevent clumping and keeps the salad light. Pat dry oily sun-dried tomatoes and olives to avoid greasiness. Adjust salt carefully since olives and feta add saltiness. The salad tastes better after sitting for a few hours or overnight. For vegan version, omit feta or use plant-based cheese. For gluten-free, substitute orzo with quinoa or rice pasta.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 300
- Sugar: 4
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 3.5
- Protein: 8
Keywords: Greek salad, orzo salad, Mediterranean lunch, healthy salad, quick salad, sun-dried tomatoes, Kalamata olives