Greek Orzo Salad

"Orzo is a rice-shaped pasta,,which I'm sure you will enjoy, if you've never tried it. This is wonderful for a nice summer evening. 1"
photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
photo by Pam-I-Am photo by Pam-I-Am
Ready In:




  • In a large saucepan of lightly salted, (add tsp olive oil, if desired) boiling water, cook orzo until al dente, about 8 minutes.
  • Pour into colander and rise under cold running water.
  • Drain well.
  • Set aside.
  • In a medium bowl, combine orzo with feta,cucumber,bell pepper, tomatoes, and olives.
  • Pour dressing over salad, toss gently to combine, and sprinkle with scallions on top.

Questions & Replies

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  1. Crabby I just love your recipes. I make this several times a year. I Originally gave you 4 stars but I discovered that the choice of dressing makes a big difference. Do not waist your time on Kraft.. it is too oily. Olimpia Dukacus is great, if you can't find it, look for a better priced vinigarette.
  2. This is a very good cold salad. The real secret I think is to make it a day ahead of time. It was really better the next day after the flavors had a chance to meld
  3. This stuff is just good! I made it with red onions and I used "Reed's Italian dressing". It was so good. I can't believe my kids and hubby ate it, usually this is a "Mom dish" as they call it, but they loved it. I did also add a handful of chopped parsley.
  4. Since first trying this, I have made it several times, and it is one of my boyfriend's favorite things to pack for lunch! I make it exactly as written, although I use the herb-and-garlic feta. Thanks for posting this keeper! Made for All New Zaar Tag Game.
  5. I made this last weekend and shared the last of it at work with another lady during the week. I used Kitttencal's greek salad dressing recipe 66596. Really good. Now we are coming into summer, I can make this a lot more.


I enjoy oil painting, travel and of course, cooking. One of my hobbies is collecting cookbooks. I used to working in the restaurant industry and enjoy International cooking especially. Pet Peeve: Standing in line to get in a restaurant.
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