Name: Greek Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 ½ cups uncooked orzo pasta; 2 (6 ounce) cans marinated artichoke hearts, chopped; 1 cucumber, seeded and chopped; 1 ripe tomato, seeded and chopped; 1 red onion, chopped; 1 cup crumbled feta cheese; 1 (2 ounce) can black olives, drained; ¼ cup chopped fresh parsley; 1 tablespoon lemon juice; ½ teaspoon dried oregano; ½ teaspoon lemon pepper

Why You’ll Love This Recipe

This salad is quick to prepare, packed with fresh flavors, and versatile enough for any occasion. It’s ideal for picnics, potlucks, or weekday lunches since it can be made ahead of time and served chilled. The combination of pasta with Greek-inspired ingredients makes it both hearty and refreshing at the same time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 cucumber, seeded and chopped
1 ripe tomato, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

Directions

Cook the orzo pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
Chop the artichoke hearts, cucumber, tomato, and red onion.
In a large mixing bowl, combine the orzo, vegetables, artichokes, feta cheese, black olives, and parsley.
In a small bowl, whisk together lemon juice, oregano, and lemon pepper.
Pour the dressing over the salad and toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 30 minutes
Total time: 55 minutes

Variations

Add grilled chicken or shrimp for extra protein.
Replace black olives with Kalamata olives for a more traditional Greek flavor.
Mix in roasted red peppers or sun-dried tomatoes for added depth.
Use fresh oregano instead of dried for a brighter taste.
Substitute quinoa or couscous for orzo to change up the base.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold and does not require reheating. Stir well before serving, as the dressing may settle.

FAQs

Can I make Greek Orzo Salad ahead of time?

Yes, it actually tastes better after chilling for a few hours.

What is orzo pasta?

Orzo is a small, rice-shaped pasta often used in Mediterranean and Italian dishes.

Can I use fresh artichokes instead of canned?

Yes, cooked and marinated fresh artichokes will work beautifully.

Can I make this salad vegan?

Yes, simply omit the feta cheese or use a dairy-free alternative.

What type of cucumber works best?

Seedless cucumbers like English cucumbers are less watery and ideal for this salad.

Can I add a homemade dressing instead of lemon juice and seasoning?

Absolutely, a mix of olive oil, red wine vinegar, lemon juice, and herbs works well.

How do I keep the orzo from sticking together?

Rinse it under cold water after cooking and toss with a little olive oil.

Is this salad served cold or warm?

It is best served chilled, though it can be enjoyed at room temperature.

Can I use other herbs besides parsley?

Yes, dill, basil, or mint add a refreshing twist.

What can I serve with Greek Orzo Salad?

It pairs well with grilled meats, seafood, or pita bread with hummus.

Conclusion

Greek Orzo Salad is a fresh, colorful, and delicious dish that highlights the best of Mediterranean flavors. With feta, olives, artichokes, and crisp vegetables, it’s a versatile recipe that works for both casual meals and festive gatherings. Easy to prepare and full of bright flavors, this salad is sure to become a go-to favorite.