This Mediterranean Greek Orzo Salad is fresh, flavorful, and perfect for warm-weather meals. I love how the briny feta, tangy vinaigrette, and crisp veggies come together in every bite. Whether I make it for a potluck, a side dish at dinner, or meal prep for lunch, this salad never disappoints.

Why You’ll Love This Recipe

I like this salad because it’s light yet filling, and the flavors only get better as it sits. The lemon vinaigrette gives the pasta and vegetables a bright, zesty flavor that feels refreshing in the summer. I also enjoy how versatile it is—I can swap in arugula for spinach or quinoa instead of orzo and still get the same Mediterranean-inspired taste. It’s a dish I can make ahead of time, and I always get compliments when I bring it to gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• 1 1/2 cups orzo pasta, cooked to package directions

• 1 (14-ounce) can marinated artichoke hearts, chopped

• 1 pint cherry tomatoes, diced (or grape tomatoes)

• 1 cup fresh spinach, roughly chopped (or arugula)

• 1 cup feta cheese, crumbled

• 1 cup Kalamata olives, sliced or chopped (or green olives)

For the vinaigrette:

• 1/2 cup extra-virgin olive oil

• 3 tablespoons red wine vinegar

• Juice and zest of 1 ripe lemon

• 3 garlic cloves, minced

• 1 1/2 tablespoons dried oregano (or Italian seasoning)

• Salt and pepper, to taste

Directions

1. Cook the orzo pasta according to the package directions. Drain and set aside in a large serving bowl.

2. While the pasta cooks, chop the artichoke hearts, tomatoes, spinach, and olives.

3. To make the vinaigrette, whisk together olive oil, red wine vinegar, lemon juice and zest, garlic, oregano, and a pinch of salt and pepper in a jar or bowl. Shake or stir until combined.

4. Add the artichokes, tomatoes, spinach, feta, and olives to the cooked orzo.

5. Pour the vinaigrette over the salad and toss everything together.

6. For best results, let the salad chill in the refrigerator for a few hours so the flavors can blend before serving.

Servings and Timing

This recipe makes about 6 servings. It takes around 30 minutes total: 20 minutes for cooking and prep, plus 10 minutes for mixing everything together. I usually prepare it ahead of time so the flavors can develop.

Variations

I sometimes use arugula instead of spinach for a peppery flavor. Quinoa or couscous pearls also make great substitutes for orzo if I want something gluten-free. For a dairy-free option, I like using vegan feta. Adding cucumber or roasted red peppers also gives it more crunch and variety.

Storage/Reheating

I store this salad in an airtight container in the refrigerator for up to 3–4 days. Since the pasta soaks up the dressing, I usually drizzle a little extra olive oil or vinaigrette before serving leftovers. I don’t reheat it—this salad is best enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I always make it ahead of time. In fact, I think it tastes even better after sitting in the fridge for a few hours.

How can I make this salad gluten-free?

I like using gluten-free orzo made from cassava, chickpeas, or corn flour. Quinoa is also a great option.

Can I use store-bought dressing instead of homemade?

Yes, I can use a good-quality Greek dressing in place of the vinaigrette, but I prefer making it fresh since it’s so simple and adds extra brightness.

What protein goes well with this salad?

I often serve it with grilled chicken, turkey burgers, or lamb meatballs. It also works beautifully as a side to fish.

Can I freeze Greek orzo salad?

No, I don’t recommend freezing it. The pasta and vegetables lose their texture once thawed, so it’s best enjoyed fresh within a few days.

Conclusion

This Greek Orzo Salad tossed in a lemony vinaigrette is one of my go-to recipes when I need something quick, fresh, and flavorful. I love that it’s easy to make, customizable, and always a crowd-pleaser. Whether I serve it as a light lunch or a side dish for dinner, it never lasts long at the table.