This post may contain affiliate links. See my privacy policy for details.

Spring has sprung and it’s time to eat everything green, like this Greek Orzo Salad! Don’t get me wrong, I love winter comfort food, but it’s definitely time to get back into lighter fare for spring and summer. This orzo salad was absolutely amazing for dinner and made me forget that it’s still going to snow at least one more time this spring, because I live in Alberta.

Greek Orzo Salad- tomatoes, orzo, black olives feta and purple onions in a white bowl
Greek Orzo Salad- tomatoes, orzo, black olives feta and purple onions in a white bowl

Greek Pasta Salad – With Orzo!

What is Orzo?

Orzo is actually a pasta, not a rice like one might believe from the size and shape of it. Orzo is a small, flat disk pasta that does resemble arborio rice, so it’s an easy mistake to make.  Orzo is also known as “risoni”, so if you see that name on a package it’s the same thing, although orzo can be slightly larger than risoni. 

How do I Cook Orzo?

It is a little different to cook than other pastas simply because it’s so small, you would think it cooks for less time. Nope! Orzo needs around 10 minutes cooking time and should be treated like any other pasta when cooking. Salted water brought to a boil, then rinsed at the end in cold water to stop the cooking process. Not only that, you need to rinse the starches off the orzo since it’s going into a cold salad. 

How to Cook Orzo Video

MY LATEST VIDEOS

 

 Greek Orzo Salad close up of tomatoes, orzo, black olives feta and purple onions in a white bowl
Greek Orzo Salad close up of tomatoes, orzo, black olives feta and purple onions in a white bowl

Tips & Tricks for Making the Best Greek Orzo Salad

  • Like most pasta salad, this Greek Orzo Salad is eaten cold and needs to be refrigerated.
  • Don’t make this a day ahead of time, no matter how tempting it is. The tomatoes will weep and make for a soggy salad. This is best made the morning of, perhaps even an hour or two before serving.
  • You CAN make the orzo ahead of time, prepare it and then toss it with some olive oil and refrigerate. This is a great tip for busy Mom’s! Make everything ahead of time, even slicing the vegetables and refrigerate. The tomatoes will actually drain in the container in the fridge, making it less soggy. You just have to wait to combine the ingredients. 
  • You can substitute in more of any one vegetable that you see fit. I like a ton of cucumbers in everything that I eat!
  • Make sure to rinse the orzo well in cold water right after cooking. The starches left on it after boiling will absolutely affect the texture of the salad. 
Greek Orzo Salad- tomatoes, orzo, black olives feta and purple onions in a white bowl
Greek Orzo Salad- tomatoes, orzo, black olives feta and purple onions in a white bowl

Are you looking for some other great pasta salad recipes? Try these:

  1. Fast & Easy Greek Pasta Salad
  2. Tuna Macaroni Salad
  3. Classic Retro Picnic Macaroni Salad

Happy cooking! Who else is thrilled that spring is finally here?

Love,

Karlynn 

Pin This Recipe to Your Salads or Dinner Ideas Boards! 

Greek Orzo Salad- tomatoes, orzo, black olives feta and purple onions combined with orzo and a Greek olive oil vinaigrette makes this a healthy and delicious dinner! #salad #pastasalad #greeksalad #healthy #familyfood #recipe

Greek Orzo Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
10 mins
 

Greek Orzo Salad- tomatoes, orzo, black olives feta and purple onions combined with orzo and a Greek olive oil vinaigrette makes this a healthy and delicious dinner!  

Course: Salad
Cuisine: Greek
Servings: 6
Calories: 340 kcal
Author: Karlynn Johnston
Ingredients
  • 1 1/2 cups uncooked orzo pasta
  • 1 (12-14 oz) can artichoke hearts, drained well and chopped
  • 1 large tomato drained, seeded and chopped
  • 1 English cucumber seeded and chopped
  • 1 purple/red onion chopped
  • 1 cup crumbled feta cheese
  • 1 (2 ounce) can sliced black olives, drained
  • 1/4 cup chopped fresh parsley
Greek Vinaigrette
  • 1/3 cup olive oil
  • 2-3 tbsp lemon juice to your taste
  • 1-2 tsp Greek Seasoning
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add in the orzo and cook until al dente, around 8-10 minutes. Drain in a colander and rinse in cold water to stop the cooking process and rinse the starches off. Once drained well, place in a large serving bowl.
  3. Add in the artichoke hearts, tomato, cucumber, onion, feta, olives and parsley.
  4. Whisk together the vinaigrette ingredients, then pour over the salad.
  5. Toss the ingredients until coated, then chill for 1-2 hours in the refrigerator.
Nutrition Facts
Greek Orzo Salad
Amount Per Serving
Calories 340 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 323mg 13%
Potassium 261mg 7%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 4g
Protein 9g 18%
Vitamin A 12.2%
Vitamin C 14.9%
Calcium 14.9%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

12
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

1 Comment

  1. This looks delicious! I love Greek salad and this is a nice twist. I am going to buy the ingredients to make it this weekend.

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Send this to a friend