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Easy Greek Orzo Salad

This easy Greek Orzo Salad is perfect for picnics, potlucks, BBQ and get togethers. Whenever you need an easy and healthy side dish, that is guaranteed to disappear first, make this gorgeous Greek orzo salad!
Course Salad, Side Dish
Cuisine Greek, Mediterranean
Keyword greek orzo salad, greek salad recipe, healthy salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 407kcal


For the salad:

  • 5 oz or 140 g orzo gluten-free if preferred
  • 2 handfuls arugula
  • 1 cup or 150 g cherry tomatoes
  • 1/3 cup or 40 g Kalamata olives pitted, halved
  • 1/2 cup or 60 g sun-dried tomatoes in oil drained
  • 2 tablespoons parsley
  • 3.5 oz or 100 g feta cheese

For the dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 teaspoon garlic powder
  • salt and freshly ground black pepper to taste


Make the salad:

  • Start by cooking the orzo pasta following the package directions until al dente. I cooked my orzo in salty water for 7 minutes.
  • Prepare your veggies: Roughly chop arugula, cut cherry tomatoes and olives in halves, chop sun-dried tomatoes, finely chop parsley. You can also add chopped red onions for an extra pungent note. Break feta cheese with your fingers and add it to the veggies together with cooled orzo.

Make the dressing:

  • Prepare the dressing: Combine olive oil with lemon juice, honey, garlic powder, salt and freshly ground black pepper in a jar and give it a good shake. Pour the dressing over your salad to coat and mix it all together. Add more salt and pepper to taste if you need. Enjoy!


Serve this Greek orzo salad as a side dish for BBQ or as a main for lunch. You can refrigerate it for up to 3 days.


Calories: 407kcal | Carbohydrates: 41g | Protein: 10g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 675mg | Potassium: 743mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1260IU | Vitamin C: 50.7mg | Calcium: 179mg | Iron: 2.3mg