Greek Orzo Salad

Recipe adapted from Half Baked Harvest.



  • 1/3 c. olive oil
  • 2 TBSP red wine vinegar
  • 1 TBSP lemon juice
  • 1 1/2 tsp. honey
  • 1 1/2 tsp. Dijon mustard
  • 1 shallot, chopped
  • 1/4 – 1/2 c. chopped herbs, dill, basil, oregano, and/or thyme
  • Salt and black pepper

Orzo Salad:

  • 1 c. dry orzo
  • 1 c. cubed feta cheese
  • 1 c. cherry tomatoes, halved
  • 2-3 Persian cucumbers, chopped
  • 1/2 c. pitted Kalamata olives
  • 1 roasted bell pepper, sliced
  • 1/4 c. chopped pepperoncini


  1. Dressing: To make the dressing, combine all ingredients in a large salad bowl.
  2. Orzo Salad: Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss! Add the feta, tomatoes, cucumbers, olives, peppers, and pepperoncini. Toss, toss! Serve warm or cold. The salad will develop more flavor as it sits.

Greek Orzo Salad:

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