Greek Orzo Salad


  • 1 LB. orzo pasta
  • 6 TBS. Olive Oil
  • 5 TBS. Red Wine Vinegar
  • 1 small Red Onion
  • 1 ½ tsp. Salt
  • ½ tsp. Pepper
  • 2 TBS. minced fresh oregano or 1 tsp. dried
  • ¼ cup minced Parsley
  • 8 ounces feta cheese, crumbled
  • 1 pint red cherry tomatoes, sliced in half
  • 1 large cucumber, peeled and diced
  • 1 6oz can Black Olives pitted and sliced



Bring a large pot of water to a rolling boil. Add the orzo, stirring it so that it doesn’t stick to the bottom of the pan. Cook, uncovered, at a high boil until al dente, cooked through but still a bit firm. Drain the pasta (it helps to use a fine mesh sieve for this as the small orzo might pass through holes in a colander), and rinse with cold water to stop the pasta from cooking further. Place in a large bowl. Toss with 1 TBS. of olive oil.

Whisk together the remaining 5 TBS. of olive oil, vinegar, onion, salt, pepper, oregano and parsley. Pour over orzo. At this point you can make ahead and chill until you are ready to serve (or transport to a party). Toss with the rest of the ingredients, the tomatoes, feta cheese, cucumber, onion.

Serves 8-10 as a side.


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