Greek Orzo Salad | Midwest Living

Greek Orzo Salad

Greek Orzo Salad

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  • Makes: 6 servings
  • Yield: 6 main-dish servings
  • Prep 30 mins
  • Chill 3 hrs

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Olives and feta give salty punch to this pasta salad from Surdyks Liquor and Cheese Shop in Minneapolis.


  • 1 1/4 cups dried orzo (rosamarina) (8 ounces)
  • 8 ounces feta cheese, cubed or coarsely crumbled
  • 1 cup chopped roma tomatoes
  • 1/2 cup chopped pitted kalamata olives
  • 1 tablespoon snipped fresh basil
  • 1 tablespoon snipped fresh flat-leaf parsley
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 1 small clove garlic, minced
  • 1/2 teaspoon snipped fresh oregano
  • Salt and ground black pepper


  1. Cook orzo according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
  2. In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours.

Nutrition Facts

(Greek Orzo Salad)

Servings Per Recipe 6, calcium (mg) 202, iron (mg) 2, cal. (kcal) 362, sat. fat (g) 7, Fat, total (g) 22, chol. (mg) 33, sodium (mg) 596, fiber (g) 2, pro. (g) 10, carb. (g) 31, vit. A (IU) 389, vit. C (mg) 10

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