Greek Orzo Salad with Feta is one of those dishes that looks like you spent time on it, but comes together in minutes. It’s loaded with crisp veggies, salty feta, and briny olives—all tossed with orzo and a bottled Greek dressing that saves time without sacrificing flavor. Whether you’re prepping lunch for the week or need a fresh, no-fuss side for your next cookout, this one’s a keeper.
You’ll love how fresh and light this orzo salad is and how quickly it all comes together.
Testing notes for the orzo Greek salad
- We developed this salad with orzo but also tested it with other small pasta shapes like ditalini, pastina, and couscous. It was delicious with all of them!
- We found that this orzo salad is best when served immediately. If you want to make it in advance, wait to put the dressing on just before serving.
I hope you make this recipe. I think you’ll love it!
We have more pasta and summer salads for you: our Lemon Basil Pesto Pasta salad is a crowd favorite. Kids love our Pizza Pasta Salad, and a perennial summer favorite is our Cucumber and Onion Salad.
Ingredient notes
The ingredients for this recipe are all staples, but here are a few things to know:
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Orzo: This is our favorite for this recipe, but if you don’t have any on hand, you could use any small pasta, like ditalini, pastina, or even small elbow macaroni noodles.
Baby spinach: Here, you could use arugula if you prefer it over spinach.
Pin this now to save it for laterHow to make Greek orzo salad with feta
This salad couldn’t be easier. We’re using a bottled dressing, although you could certainly make your own (our lemon vinaigrette would be perfect), and you can sub out any of the ingredients that you don’t care for. Make it your own!
- Chop all your vegetables 🥗 — This is a great make-ahead salad because you can chop the vegetables days in advance and cook the orzo when ready to put it together. We don’t recommend adding the dressing more than a few hours before you’re ready to serve the salad.
- Add the cooked orzo and stir everything together. Serve and enjoy!
Orzo Greek Salad Recipe
Ingredients
Ingredients
- 4 cups water
- 1 cup orzo
- 1 cup chopped baby spinach, packed
- 1 cup cherry tomatoes, halved
- 1 cup chopped cucumbers
- ¼ red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup sliced Kalamata olives
- ½ cup Greek salad dressing
Instructions
- Boil 4 cups water in small to medium saucepan. Add 1 cup orzo and cook about 9 minutes or to al dente. Drain orzo using fine mesh sieve. Rinse with cold water to stop cooking process and cool pasta.
- Combine orzo with 1 cup chopped baby spinach, packed, 1 cup cherry tomatoes, halved, 1 cup chopped cucumbers, ¼ red onion, thinly sliced, ½ cup crumbled feta cheese ¼ cup sliced Kalamata olives and ½ cup Greek salad dressing and stir until well combined. Serve immediately.
Notes
Nutrition
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Questions and tips
Storage
Store this orzo Greek salad in the refrigerator for up to four days. We recommend holding off on adding the dressing until just before serving.
We do not recommend freezing this pasta salad.
You can use a different dressing for this salad. We suggest a creamy feta dressing, Italian vinaigrette, our famous lemon vinaigrette, or a red wine vinegar dressing.
