Authentic Greek Orzo Salad with Feta and Lemon Dressing

Greek Orzo — a bright, refreshing side dish tossed with fresh dill, feta, cucumber, tomato, and olives, all dressed in a zesty lemon vinaigrette.

What Is Orzo?

Orzo is a small, rice-shaped pasta that works well served warm or chilled. Its texture and size make it an ideal base for pasta salads and side dishes.

How To Serve Greek Orzo

This orzo salad pairs beautifully with chicken, beef, or fish and is also a tasty accompaniment to burgers or a summer barbecue.

Variations and Substitutions

• Swap orzo for couscous or quinoa for a different texture or gluten-free option.
• Add fresh mint or parsley for extra herbal brightness.
• Stir in garbanzo beans for more protein and heartiness.
• Use other small pasta shapes such as rotini, cavatappi, or penne if you prefer.
• Add sliced pepperoncini for a mild spicy tang.
• Include diced red bell pepper or roasted red peppers for added color and sweetness.

Recipe Tips

• Salt the cooking water generously so the orzo picks up flavor as it cooks.
• Cook orzo to al dente or just beyond. Overcooked orzo will become mushy after it absorbs the dressing.
• To tame raw red onion bite, soak diced onion in ice water for 15 minutes, then drain well.
• Block feta often has better texture and flavor than pre-crumbled varieties—buy a block and crumble it yourself.
• To reduce carbs and boost veggies, increase the vegetable ratio or stir in baby spinach just before serving.
• Make the salad at least an hour ahead for best flavor; it also keeps well if made up to 24 hours in advance.

How To Store Greek Orzo

Store in an airtight container in the refrigerator for up to 4 days. If leftovers seem dry, refresh with a drizzle of olive oil and a squeeze of lemon.

More Greek Style Recipes

• Air Fryer Greek Chicken
• Greek Quinoa Stuffed Summer Squash
• Greek Dip
• Greek Grilled Cheese
• Healthy Grilled Greek Chicken