Greek Orzo Salad

Greek Orzo Salad

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.

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


  • 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


  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.

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