Greek Orzo Salad Recipe

Name: Greek Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound, 1-2/3 ounces, weight Orzo (1 Bag); 2 whole Lemons; 2 whole Yellow Peppers; 2 whole Orange Peppers; 2 whole Green Peppers; 1 bunch Green Onions; 3 bunches Cherry Tomatoes, Approximately 20; 1 bunch Fresh Basil; 1/4 cups Olive Oil; 1/4 cups Apple Cider Vinegar; 2 Tablespoons Balsamic Vinegar; 3 cloves Garlic, Minced; 1 cup Feta Cheese

Servings: persons

1 pound, 1-2/3 ounces, weight Orzo (1 Bag)
2 whole Lemons
2 whole Yellow Peppers
2 whole Orange Peppers
2 whole Green Peppers
1 bunch Green Onions
3 bunches Cherry Tomatoes, Approximately 20
1 bunch Fresh Basil
1/4 cups Olive Oil
1/4 cups Apple Cider Vinegar
2 Tablespoons Balsamic Vinegar
3 cloves Garlic, Minced
1 cup Feta Cheese

1
In a large pot , boil the orzo for 7 minutes. Drain when it is al dente, but do not rinse. Place the orzo in a large bowl (use the same bowl that you will serve it in) and drizzle the juice of one of the lemons over. Season with kosher salt and pepper. Let it sit to cool while you prepare the vegetables and dressing.
2
Chop the peppers into small pieces. Then chop the onions into thin slices. For the tomatoes,you can leave them whole or cut in half, whatever is easier for you. Chiffonade the basil. Add all of the vegetables and basil into the orzo once it has cooled completely.
3
Dressing:
4
In a mason jar or a bowl, add the olive oil, apple cider vinegar, balsamic vinegar, juice of the other lemon, garlic and season with kosher salt and pepper. Give it a good mix to incorporate everything together.
5
Pour the dressing over the orzo salad and top with the crumbled feta and give the salad a good toss.
6
And that's it! It's delicious, easy and one of our faves.
7
Enjoy!

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound, 1-2/3 ounces, weight Orzo (1 Bag), 2 whole Lemons, 2 whole Yellow Peppers, 2 whole Orange Peppers, and more.

Yes, Greek Orzo Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Orzo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions