Name: Orzo Salad with Feta
Prep time: 20 min
Cook time: 10 min
Total time: 90 min
Ingredients: 1½ cups dried orzo pasta; ½ cup extra virgin olive oil; 2 tablespoons red wine vinegar; ¼ cup freshly squeezed lemon juice ((approximately 1 lemon)); 1 teaspoon honey; 1 large garlic clove (, minced or pressed); 1 teaspoon dried Greek oregano; 1 cup diced English cucumber ((no need to peel)); 1½ cups halved cherry tomatoes; ¾ cup diced red onion; 12 ounce jar marinated artichoke hearts (, drained and roughly chopped); 1 cup halved kalamata olives; ¼ cup chopped flat leaf parsley; 1 cup crumbled Greek Feta ((see Note 1)); kosher salt and freshly-ground black pepper

This bright, fresh Orzo Salad with Feta is inspired by the flavors of a classic Greek salad — crisp cucumbers, juicy tomatoes, briny olives, and creamy Feta — all tossed in a simple lemon-oregano vinaigrette.

It comes together in about 30 minutes and works equally well as a meatless lunch, light dinner, or crowd-pleasing side dish.

Fork lifting a bite of Greek inspired orzo salad with cherry tomato, feta, cucumber, olives, red onion, and herbs from a small plate.

Before You Start Cooking

Use block Feta, not pre-crumbled. It makes a noticeable difference in both flavor and texture. Not sure what to look for at the market? Check out my Feta Cheese Guide for everything you need to know.
Use a good-quality extra-virgin olive oil. Since the vinaigrette is simple, the olive oil does a lot of the heavy lifting on flavor. I like a mid-intensity, fruity, and fragrant Greek olive oil that isn’t too peppery.
Plan ahead for the best flavor. This salad is good right away, but it’s even better after an hour in the refrigerator — the orzo soaks up the vinaigrette and all the flavors meld together beautifully. If you’re making it for a cookout or dinner party, budget that resting time into your prep.

How to Make Orzo Salad with Feta

Overhead view of ingredients for Greek inspired orzo salad arranged on a marble surface, including orzo, feta, cucumber, red onion, cherry tomatoes, Kalamata olives, artichoke hearts, parsley, garlic, lemon juice, olive oil and red wine vinegar, honey, and oregano, each labeled.

Step 1: Prep the Add-Ins

This recipe starts with a little bit of prep, but it comes together quickly once everything is chopped and ready to go. This is a rustic pasta salad, so you don’t need to be perfectly precise with your knife. But keeping the vegetables roughly the same size makes it easier to get a little bit of everything on your fork.

Cucumbers. I use seedless English cucumbers. Their thin skin means there’s no need to peel them, and they won’t water down the salad the way regular cucumbers can. Dice into bite-sized pieces.
Artichoke Hearts. Use jarred marinated artichoke hearts, drained and roughly chopped into bite-sized pieces.
Cherry Tomatoes and Kalamata Olives. Halve both. If your tomatoes are on the plumper side, quarter them so they’re easier to eat. And double-check that your olives are pitted before slicing.
Red Onion. Dice finely. Red onion is one of the salad’s stronger flavors, and a big chunk can overpower a bite. Tip: If you prefer to mellow the raw onion flavor in the salad, dice it first, then soak it in cold water for 5 to 10 minutes.
Flat-Leaf Parsley. Chop finely.
Feta. Drain it from the brine and crumble it into bite-sized pieces. It will break up a little more when you toss the salad, so don’t crumble it too finely.

Step 2: Cook the Orzo

Bring a pot of well-salted water to a boil and then cook the orzo until it’s al dente — tender but with a little bite left. Most brands I’ve used are ready in 8 to 10 minutes, but follow your package directions since timing can vary.

When done, drain the orzo into a colander and rinse it well under cool running water. This stops the cooking and washes away the surface starches that can make pasta salad clumpy.

Instant Pot Option: Combine the dried orzo with 4 cups of water, 1 teaspoon of kosher salt, and a splash of olive oil. Cook at high pressure for half the time listed on the package (round down for partial minutes). Quick release, drain and rinse, and proceed with the recipe as written.

Step 3: Make the Vinaigrette

While the orzo cooks, shake together the dressing. I like to make it in a mason or jam jar with a tight-fitting lid. Just add all the ingredients, seal it up, and shake vigorously until emulsified.

The vinaigrette is built around olive oil, red wine vinegar, and freshly-squeezed lemon juice, with dried Greek oregano, garlic, and a small squeeze of honey.

Overhead view of lemon vinaigrette in a glass jar with olive oil, lemon juice, garlic, and dried herbs not yet mixed, surrounded by lemon halves and a garlic bulb on a light surface.

The honey isn’t there to make the dressing sweet. It’s just enough to balance the savory and tangy flavors and round everything out.

Season with salt and pepper, seal the jar, and shake until well combined. No jar? Combine everything except the olive oil in your salad bowl, then drizzle in the oil in a steady stream while whisking to emulsify.

Overhead view of lemon vinaigrette in a glass jar, speckled with herbs and pepper, surrounded by fresh lemon halves and garlic on a light surface.

Step 4: Assemble the Salad

In a large bowl, toss the cooked orzo with all of the prepped add-ins except the Feta. Adding the cheese last keeps it from breaking up too much as you dress the salad.

Overhead view of feta orzo salad ingredients in a large bowl, including cooked orzo, diced cucumber, chopped parsley, red onion, cherry tomatoes, Kalamata olives, and artichoke hearts, with feta cheese and vinaigrette on the side.

Close-up of Greek orzo salad being tossed with gold serving spoons, showing orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, artichoke hearts, and fresh herbs coated in vinaigrette.

Give the vinaigrette one final shake if it has separated, then pour it over the salad and toss well to coat everything evenly.

Gently fold in the Feta, then taste and adjust the seasoning. Depending on the brands of cheese and marinated artichoke hearts you’ve used, you may want to add a pinch of salt, a crack of black pepper, or an extra squeeze of lemon juice — I find that it varies by batch.

Close-up of lemon vinaigrette being poured from a glass jar over Greek inspired orzo salad with tomatoes, cucumber, olives, red onion, artichoke hearts, and herbs in a white bowl.

Close-up of Greek orzo salad in a serving bowl, topped with crumbled feta cheese, with visible cucumber, cherry tomatoes, red onion, olives, and herbs, and gold serving spoons in the background.

While you can serve the salad right away, the flavors really come together if you cover the bowl and let it rest in the refrigerator for about an hour first. When you’re ready to serve, give it a gentle toss to redistribute the dressing.

Variations

This salad is easy to make your own — swap in what you love or work with what you have on hand.

Some of my favorite additions include chickpeas (great for a boost of meatless protein), diced roasted red peppers, toasted pine nuts, and capers. Raw diced green bell pepper also works well if you want a little extra crunch.

Want to make it a full meal? Toss in my Instant Pot shredded chicken breasts, rotisserie chicken, cubed grilled chicken, or poached shrimp — any of these makes the salad hearty enough to stand on its own.

Close-up of lemon vinaigrette being poured from a glass jar over orzo salad with tomatoes, cucumber, olives, red onion, artichoke hearts, and herbs in a white bowl.

Make-Ahead Tips

This Orzo Salad with Feta is a great make-ahead option because the flavor gets even better as the pasta soaks up the vinaigrette. You can prep and assemble this salad up to a day in advance.

One thing to hold back when prepping ahead: the fresh parsley and Feta. Both can lose their luster after sitting in the vinaigrette for too long. I like to add them no more than an hour before serving.

Store the salad tightly covered in the refrigerator. When you’re ready to serve, take it out 20 to 30 minutes ahead to take the chill off, then give it a good toss to redistribute the dressing before bringing it to the table.

Overhead table scene with a large bowl of Greek inspired orzo salad, two small plated servings, and pita on the side, showing orzo, cucumber, tomatoes, olives, red onion, artichokes, and feta.

Serving The Salad

While pasta salad is often thought of as summer fare, I love having Orzo Salad with Feta year-round as an easy lunch.

Serve it with lightly-warmed pita on the side — it’s especially good for scooping up the vinaigrette that pools at the bottom of the bowl.

It’s also a showstopper at summer cookouts. The bright colors — ruby tomatoes, deep purple olives, and crumbled white Feta — make it look as good as it tastes when served in a big bowl on a picnic or buffet table.

It’s a natural side dish for grilled meats and seafood, too. The Mediterranean-inspired flavors make it especially great alongside Air Fryer Chicken Souvlaki, Balsamic Marinated Chicken Breasts, marinated shrimp skewers, or grilled lamb chops.