Light, fresh, and full of Mediterranean-inspired flavor, this Greek Orzo Salad is the kind of dish that works for almost any occasion. Crisp cucumber, juicy tomato, briny olives, and marinated artichokes add plenty of texture and color, while feta brings a creamy, savory finish. Tossed with lemon, olive oil, and oregano, it’s a simple make-ahead recipe that feels both refreshing and satisfying. Enjoy it as a quick lunch, an easy side dish, or add your favorite protein to turn it into a complete meal.
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Greek Orzo Salad
Vegetarian/Vegan Option | Makes 6 servings
Ingredients
12 ounces (340 grams) uncooked orzo pasta
1 (6-ounce/170-gram) jar marinated artichoke hearts, drained
1 tomato, chopped
1 cucumber, chopped
1 small red onion, chopped
1 cup (150 grams) crumbled feta cheese (use nondairy cheese for vegan version)
1 (2-ounce/58-gram) can black olives, drained (optional)
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon dried oregano
½ teaspoon black pepper
Instructions
- Cook orzo according to package directions, drain and let cool for about 10 minutes. Then add orzo to a large bowl with all other ingredients.
- Toss and chill 1 hour in the refrigerator before serving.
Per serving: 365 calories | 11 grams protein | 48 grams carbs | 15 grams fat
