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Greek Orzo Salad

On Monday, I posted a sensational recipe for grilled Greek Chicken Kabobs and mentioned serving them with a fabulous orzo salad. This salad simple, fresh and delicious so I had to share it with you!

Since I was serving this salad alongside the Greek Chicken Kabobs, I knew I wanted to add some Greek flavors to the pasta as well. I quickly surveyed my refrigerator and established my game plan.

I studded the perfectly cooked orzo pasta with crisp vegetables, feta cheese and poured on a homemade Greek dressing that will make you swoon!

This recipe is perfect for summer and would definitely be an awesome addition to any Memorial Day BBQ spread. This recipe is quick, easy and can be adapted to your personal tastes. If you give this one a try this weekend, definitely stop back and let me know what you thought! Have a great day!

Greek Orzo Salad

Ingredients:

For the Dressing

  • 1/4 cup olive oil
  • 1 clove fresh garlic; finely chopped
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Dijon-style mustard
  • 1/4 cup red wine vinegar

For the Salad

  • 1 1/2 cups uncooked orzo pasta
  • 1/2 cup grape tomatoes; halved
  • 1 cucumber, seeded and chopped
  • 1/4 red onion; chopped
  • 1/2 red bell pepper; chopped
  • 1/2 green bell pepper
  • 1/2 cup crumbled feta cheese
  • 5-10 green olives, drained and halved

Directions:

For the Dressing

  1. Place all the ingredients in a blender and pulse until well incorporated.

For the Salad

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain.
  2. In large bowl combine pasta, tomatoes, cucumber, red onion, bell peppers, feta and olives. Toss with dressing and chill for at least one 1 hour in refrigerator.

Notes:

  • No blender? That’s just fine, simply mix/shake the ingredients until thoroughly blended.
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Lorie Vance-Castaneda

Tuesday 19th of March 2013

Made this tonight...minus the bell peppers and it was soo yummy! Thanks for a great recipe! We eat another orzo salad every week that is one of our favs (with spinach, garlic and feta) and now I'm so excited to add another one in our menu lineup!

Heather

Thursday 14th of June 2012

I know this is an older recipe. I have made it many times and everyone loves it! I am thinking about making it for a house boat trip and wonder how far in advance it can be made? How long will it stay good for?

Thanks!

Jamie

Thursday 14th of June 2012

Heather- Thanks for stopping by! I will typically make this night before I plan on serving it. It allows the flavors to meld a bit - I'll add a bit more dressing right before serving. Have a great night. -Jamie

Karen Peterson

Sunday 27th of May 2012

So good....made this tonight before my boys (husband and son) head to Florida with the Greek Chicken Kabobs and all was inhaled; thanks for sharing a recipe that is now a favorite of my whole family!!

Angela

Friday 29th of July 2011

Looks good! How many servings does this make?

Jamie

Saturday 30th of July 2011

Angela- This makes about 4-6 servings. Thanks for stopping by. Jamie

Sarah

Monday 18th of July 2011

This salad was so good. It was light and fresh with all the crunchy veggies. Perfect side for the greek chicken kabobs!

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