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Greek Lemon Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese in a bowl with spoon on side. It's mixed with a creamy lemon dressing that's bright and light!

Greek Lemon Orzo Salad {with Olives, Cucumbers, and Feta}

This Greek Lemon Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese will make you go weak in the knees!  It's creamy, tangy, crunchy, salty, fresh, bright, and delicious.  It starts with Orzo pasta. Cucumber brings a cool refreshing crunch.  The kalamata olives and feta bring the saltiness and tang. All of this goodness is combined with a creamy lemon dressing that's bright and light! #greeksalad #orzosalad #pastasalad #picnicfood #summerrecipes #grillingsides #easysalads

Course pasta, Salad, Side Dish
Cuisine Greek
Keyword feta, kalamata olives, meatless, orzo, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 244 kcal
Author Carrie Tyler

Ingredients

Salad

  • 8 oz Uncooked Orzo 2 cups cooked
  • ¾ cup Kalamata Olives, Pitted and quartered
  • ½ cup Crumbled Feta Cheese
  • ½ English Cucumber
  • 3 Scallions
  • ¼ cup Cilantro You can substitute parsley

Lemon Dressing

  • ¼ cup Mayonnaise
  • 1 teaspoon Honey
  • 1 Lemon
  • 1 clove Garlic, minced
  • 1 teaspoon Dijon Mustard
  • ¼ teaspoon Salt
  • ½ teaspoon Fresh Ground Pepper (or to taste)

Instructions

Prep Ahead Ingredients

  1. Boil a medium pot of water for the Orzo pasta. Once the pasta water is boiling, add a pinch of salt. Add the Orzo and stir. Boil the Orzo until al dente, about 5-8 minutes. Strain the pasta and rinse with cold water. Store in the fridge until ready to mix.

  2. While the pasta is cooking, prep the other ingredients: Wash your English cucumber and then slice in half lengthwise. Cut each half in half again lengthwise so it's now quartered. Slice into ¼ inch thick slices.

  3. If your Olives are not pitted and quartered, do that now.

  4. Slice the scallions. Chop the cilantro. Crumble Feta if not already done.

  5. Once the pasta is cooled in a large bowl, add the cucumbers, olives, scallions, and feta. I like to leave the cilantro out until the end and fold it in after the dressing.

    Cucumber, Kalamata Olives, Feta Cheese, Scallions, and orzo all separate in bowl for Greek Orzo Salad.

Prep Ahead Lemon Dressing

  1. In a small mixing bowl, add the mayonnaise, dijon mustard, honey, salt, and pepper.

    Adding minced garlic to Lemon dressing for Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese.

  2. Zest entire Lemon, then cut in half. Add the zest and juice from half of the lemon to the dressing.

Mix and Serve!

  1. Mix the dressing and then add it to the orzo salad. Fold gently to completely combine. Serve with cilantro garnish. This will last 5 days in the fridge!

    Cilantro added to Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese. It's mixed with a creamy lemon dressing that's bright and light!

Recipe Notes

  1. Substitutes for Orzo: You can use another small cut pasta, such as Fusilli, Rotini, Ditalini, Pene, or similar.  You could also use quinoa, rice, farro, or any other hearty grain you like.   

  2. Gluten and Grain Free Orzo Substitutes: If you want to skip the carbs all together, you could add in kale or other greens.  You can add meat or seafood to this salad to make it a complete meal. Grilled chicken sliced thin would be delicious. You can also add in grilled shrimp, tuna, or flank steak.