Greek Orzo Salad
Recipe type: Side dish/Main Course
Cuisine: Greek
Serves: 4-6
Using all of the fixings from a Greek salad, just adding orzo or pasta creates a vibrant and more filling meal, Greek orzo salad.
  • 1 cup orzo (In Greek, kritharaki or manestra)
  • 1 cucumber, sliced
  • 1 cup cherry and golden tomatoes, halved
  • ¼ red onion, diced
  • ½ cup assorted mini peppers
  • 1 cup crumbled feta cheese
  • ½ cup pitted Kalamata olives
  • 8 fresh basil leaves, lightly chopped
For the dressing:
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon oregano
  • Salt and pepper to taste
  • teaspoon garlic powder
  1. In a large pot, cook orzo according to package instructions. Rinse with cold water and drain the orzo. Place orzo in a large bowl.
  2. Add all vegetables, feta cheese, olives, and basil and mix in evenly with the orzo.
  3. Make the dressing by combining olive oil, vinegar, oregano, salt, pepper and garlic powder in a small bowl and whisk together.
  4. Pour dressing over the orzo and mix well. Adjust for seasoning, adding more oregano or Greek seasoning if needed.
  5. Refrigerate at least 20 minutes before serving.
Recipe by Eleni Saltas at