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Greek Orzo Salad

Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings—including red onion, tomatoes, olives, feta cheese and a zesty dressing—you'd never know it has just 7 grams of fat. "Tiny pasta called orzo gives it extra interest," Judy notes.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 1 cup uncooked orzo pasta
  • 6 teaspoons olive oil, divided
  • 1 medium red onion, finely chopped
  • 1/2 cup minced fresh parsley
  • 1/3 cup red wine vinegar
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon pepper
  • 2 large tomatoes, seeded and chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 12 pitted ripe or Greek olives, halved
  • 1/2 cup crumbled feta cheese


  • Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.
  • In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.
Nutrition Facts
3/4 cup: 120 calories, 7g fat (2g saturated fat), 8mg cholesterol, 498mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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  • cmdaiber
    May 19, 2017

    I recently taste tested an Orzo Greek Pasta Salad at our Sams Club and knew I had to find a recipe. This is not exactly the same but it is yummy. I might say it is better actually. I didn't have fresh parsley for the recipe so used dry. Fresh would make it really pop in color. I read you use 1/2 what is called for when using dried herbs. I used Kalamata Olives. Not sure what the family will say but MAN this is YUMMY!

  • leosmaw
    Apr 19, 2016

    Very tasty salad. Made as written except I took a suggestion on the onion from ConnieK and only used half. Will definitely make again.

  • angelasandoval
    Jul 23, 2013

    No comment left

  • jmkasprak
    Jul 21, 2013

    This is an excellent salad with a lot of flavor from the red wine vinegar and herbs.

  • nschmitt
    Jun 22, 2013

    No comment left

  • ConnieK
    Jul 5, 2012

    This is so good. I have made it several times now. I took it to work for a potluck during the holidays and everyone loved it. It is easy to make and tastes even better the next day. I did make one change. I thought it had too much onion so I use half the amount of onion called for in the recipe (1/2 a medium red onion instead of a whole one) and it's excellent that way for me.

  • bethz1999
    Jul 5, 2006

    No comment left