Greek orzo is simply a descriptive name given to an orzo pasta dish that leans on Greek flavors like Kalamata olives and feta cheese. This Greek Orzo Salad recipe, for example, starts with a base of orzo noodles, then adds Greek influences and a homemade balsamic dressing.

Do you rinse orzo before cooking?

No, you do not need to rinse orzo before cooking. Orzo looks like large grain rice but it is a short-cut, dried noodle. It is cooked like any other pasta.

Is orzo pasta good for you?

Orzo pasta has the same health benefits as other pasta, and like other pasta, it can vary if you get whole-grain noodles or regular. It is a good source of B6, niacine, riboflavin, and thiamin.

Easy 20 Minute Greek Orzo Salad

Name: Greek Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 16 oz. orzo pasta, cooked al dente; 1 cup sliced mini cucumber; 1 cup julienne cut sun dried tomatoes; 1 cup pitted Kalamata olives; 1 (14.5 oz.) can artichoke hearts, drained; 1 (15 oz.) can chickpeas, drained; 4 oz. feta cheese; 1/4 cup finely diced red onion; 1/4 cup fresh chopped parsley + more for garnish; 2/3 cup olive oil; 1/3 cup balsamic vinegar; zest and juice of 1 lemon; 1 teaspoon dried oregano; 2 cloves finely minced garlic; 1 tablespoon Dijon mustard; Kosher salt; fresh cracked pepper

Greek Orzo Salad

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5 from 4 reviews

This 20 Minute Greek Orzo Salad is quick, easy, and absolutely bursting with Mediterranean-inspired flavors! Al dente orzo pasta, crispy cucumbers, tender artichoke hearts, hearty chickpeas, sun-dried tomatoes, and Kalamata olives are tossed in a homemade balsamic vinaigrette and topped with crumbled feta cheese.

Author: Kylie
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings 1x
Category: Pasta Salad
Method: Stove Top
Cuisine: Greek
Diet: Vegetarian

Ingredients

Scale

Salad

16 oz. orzo pasta, cooked al dente
1 cup sliced mini cucumber
1 cup julienne cut sun dried tomatoes
1 cup pitted Kalamata olives
1 (14.5 oz.) can artichoke hearts, drained
1 (15 oz.) can chickpeas, drained
4 oz. feta cheese
1/4 cup finely diced red onion
1/4 cup fresh chopped parsley + more for garnish

Dressing

2/3 cup olive oil
1/3 cup balsamic vinegar
zest and juice of 1 lemon
1 teaspoon dried oregano
2 cloves finely minced garlic
1 tablespoon Dijon mustard
Kosher salt
fresh cracked pepper

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Instructions

Cook pasta according to package directions until al dente. Toss with olive oil and season to taste with salt and pepper. Pop pasta in the fridge to cool while you prep the remaining ingredients.
Add olive oil, balsamic vinegar, lemon zest and juice, oregano, garlic, Dijon, and a couple pinches of salt and pepper to a measuring cup and whisk until well combined.
Add cooled pasta, cucumber, sun-dried tomato, olives, artichoke hearts, chickpeas, feta, red onion, and parsley to a large bowl. Pour dressing over salad and toss to coat evenly.
Garnish with fresh parsley and enjoy!

measuring cup

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Notes

Pop the pasta in the fridge to cool. Cooling the pasta immediately prevents it from over-cooking. I prefer the fridge over the cold water method because it’s easier, and because it thoroughly chills the pasta until you’re ready for it. Rinsing the pasta also removes the starch which prevents the dressing from thoroughly coating every noodle!

Toss it in olive oil so it doesn’t stick together. Starchy noodles will immediately start sticking together. Before you put the pasta in the fridge, be sure to toss it in some olive oil and season it with salt and pepper to keep the noodles free.

Add more balsamic if you like a tangy dressing. Once you mix up the dressing, taste it and tailor it to your liking. I like to add a little more balsamic for a more acidic dressing – this adds more depth and tang to the dish.

Greek Orzo Salad

Ingredients

Instructions

Equipment

Notes