Greek Salad Orzo brings the bright, briny flavors of a Greek salad to a tender one-pot pasta side dish. Warm orzo absorbs the savory chicken stock and vegetables before crisp cucumber, Kalamata olives, lemon zest and feta are folded in for freshness, color and contrast.
Greek
Greek Salad Orzo
I loved the salads we ate in Athens and Santorini so much that those flavors keep finding their way into my kitchen. For this dish, I wanted something with that fresh Greek character that would also feel right beside a good American grilled dinner. Orzo gives it a soft, comforting foundation, while cucumber, olives, lemon zest and feta bring the bright little bites I look forward to. I let the pasta cool before adding those finishing touches, so everything keeps its own personality. It’s a lovely side to set on the table while everyone gathers around the grill.
Mary’s Introduction
Why These Flavors Work
Orzo gives this side dish a tender, comforting pasta base, while cucumber, Kalamata olives, lemon zest and feta supply the crisp, briny and tangy character of Greek salad. Tomatoes and bell pepper bring color and sweetness, and the kale gently wilts into the warm pasta for freshness without becoming watery.
THE RECIPE
Greek Salad Orzo
Prep 30 minCook 20 minTotal 65 min
Equipment Needed
- Chef’s knife Shop this item
Ingredients
Greek Salad Orzo
Instructions
Chef Notes
- Drain the canned tomatoes well so they do not add excess liquid to the covered orzo.
- Add the cucumber after the orzo has cooled to room temperature so it stays crisp.
Nutrition estimated per serving
482 Calories17.6 g Protein71.9 g Carbs13.7 g Fat5.5 g Sat. Fat3.4 g Fiber1.2 g Sugar947 mg Sodium
View Full Nutrition Label
Nutrition Per Serving
Calories482
Protein17.6 g
Carbs71.9 g
Fat13.7 g
Sat. Fat5.5 g
Fiber3.4 g
Sugar1.2 g
Sodium947 mg
Nutrition information is an estimate based on available ingredient data and can vary by brand, preparation and substitutions. It is provided for convenience and is not medical advice.
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LEFTOVER IDEAS
Turn the leftovers into something new.
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How to Make Greek Salad Orzo
Sauté the Aromatics
Cook the shallot, garlic and Italian seasoning in the olive oil and butter over medium heat.
Add the Vegetables
Add the bell pepper, drained tomatoes, salt and black pepper and sauté for 3 minutes.
Add the Orzo
Stir in the chicken stock and orzo, then cover the pan.
Simmer Until Al Dente
Simmer for 10–15 minutes, stirring once, until the orzo is al dente and no liquid remains.
Wilt the Kale
Remove the pan from the heat and stir the chopped Tuscan kale into the hot orzo.
Cool the Orzo
Transfer the orzo to a serving bowl and let it sit for 15 minutes, or until it reaches room temperature.
Finish and Serve
Mix in the Kalamata olives, cucumber and lemon zest, top with crumbled feta and serve at room temperature.
Recipe Guidance
Storage
Refrigerate the orzo salad in an airtight container within 2 hours. Keep especially juicy vegetables or delicate garnishes separate when possible and use within 3 to 4 days.
Reheating
Reheating is not recommended; serve this salad chilled or let it stand briefly to take off the refrigerator chill. Stir well before serving and refresh only with a small amount of the recipe's dressing if needed.
Make Ahead
Cook and cool the orzo and prepare the dressing ahead. Combine sturdy ingredients in advance, but fold in delicate vegetables, cheese, and herbs closer to serving for the freshest texture.
Serving Suggestions
Serve as a chilled side dish or add an appropriate grilled protein for a main-course salad. It pairs well with other Mediterranean-style dishes.
