30-Minute Greek Orzo Salad
A light, flavorful Greek Orzo Salad with crisp cucumbers, juicy tomatoes, colorful bell peppers, tangy feta, and a zesty lemon-olive oil dressing. Quick, nutritious, and perfect for lunches, BBQ sides, or meal prep.
Equipment
- 1 large pot (for boiling orzo)
- 1 large mixing bowl
- 1 small bowl (for dressing, optional)
- Measuring cups and spoons
- Colander (for draining pasta)
- Cutting board and knife
Ingredients
- 16 oz orzo pasta wheat or gluten-free
- 3 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- ⅓ cup olive oil
- ½ tsp garlic powder
- 1 tsp dried oregano
- ½ tsp kosher salt
- ½ cup halved pitted kalamata olives plus 2 tbsp brine
- ⅓ cup red onion finely diced
- 3 cups diced English cucumber from 1 large cucumber
- 1 pint grape tomatoes halved
- 1 orange bell pepper diced
- ½ cup feta cheese cubed
- Fresh oregano optional garnish
Instructions
- Prepare the Orzo Pasta: Fill a large pot with water and add a generous pinch of salt. Place it over high heat and bring it to a rolling boil. Once boiling, carefully add the orzo pasta, stirring gently to prevent clumping. Cook the pasta according to the package instructions for al dente, usually around 8–10 minutes. For slightly firmer texture, you may cook it an extra minute. Once done, immediately drain the orzo in a colander and rinse under cold running water to stop the cooking process. Allow the pasta to drain completely, then transfer it to a large mixing bowl.
- Make the Zesty Dressing: In a medium-sized bowl, combine 3 tablespoons of red wine vinegar and 2 tablespoons of freshly squeezed lemon juice. Slowly whisk in 1/3 cup of olive oil until fully emulsified. Sprinkle in 1/2 teaspoon of garlic powder, 1 teaspoon of dried oregano, and 1/2 teaspoon of kosher salt. Whisk again until all ingredients are thoroughly blended and the dressing has a smooth, glossy texture. Taste and adjust seasoning if necessary, adding a pinch more salt or a splash more lemon juice for extra brightness.
- Prepare the Vegetables: While the pasta is cooking, rinse and dry all fresh vegetables. Cut 1 large English cucumber into small, bite-sized cubes, about 1/2-inch pieces, for a crisp, refreshing crunch. Slice 1 pint of grape tomatoes in half to release their juicy sweetness. Dice 1 orange bell pepper into small squares, ensuring even pieces for consistent texture in every bite. Finely dice 1/3 cup of red onion to add a subtle, sharp flavor that balances the sweetness of the vegetables.
- Combine Olives and Dressing: Take 1/2 cup of halved pitted kalamata olives and add them to the prepared dressing, along with 2 tablespoons of the brine from the olives. Stir gently to combine, allowing the olives to absorb some of the dressing while infusing it with a rich, tangy flavor. This step ensures every bite of salad carries that signature Greek taste.
- Mix Pasta with Vegetables and Dressing: Add the cooled orzo pasta to the large mixing bowl with the vegetables. Pour the prepared olive and dressing mixture over the pasta and vegetables. Using a large spoon or spatula, gently fold the ingredients together until every piece of orzo is coated with the zesty dressing and the vegetables are evenly distributed. Taste a small portion and adjust seasoning if needed, adding a pinch of salt or extra olive oil for richness.
- Add the Feta Cheese: Crumble or cube 1/2 cup of feta cheese and gently fold it into the salad. The feta adds a creamy, salty contrast to the fresh vegetables and pasta, enhancing the flavor without overpowering the dish. Be careful not to overmix at this stage to preserve the cheese’s texture.
- Garnish and Serve: For a finishing touch, sprinkle fresh oregano leaves over the top of the salad. This adds both color and a burst of aromatic flavor. Serve immediately as a light lunch, a vibrant side dish at a BBQ, or portion into containers for meal prep. The salad can be enjoyed cold or at room temperature, and flavors continue to meld beautifully if stored in the refrigerator for a few hours.
- Optional Tips for Serving: For extra texture, you can toast a few pine nuts or sunflower seeds and sprinkle on top. For added freshness, a few sprigs of mint or parsley can be included. Serve with warm pita bread or grilled protein for a complete Mediterranean-inspired meal.
Notes
- Use either wheat or gluten-free orzo depending on dietary preferences.
- Rinsing the cooked pasta under cold water stops it from overcooking and keeps the salad refreshing.
- Adjust the dressing to taste—more lemon juice for tang, more olive oil for richness.
- Add feta just before serving to prevent it from becoming mushy.
- Chop vegetables uniformly to ensure even flavor distribution and a pleasing presentation.
- Olives and brine can be adjusted based on your preferred saltiness.
- This salad tastes even better if allowed to chill for 30–60 minutes before serving.
