Healthy Lunch Greek Orzo Salad

Name: Healthy Lunch Greek Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup uncooked orzo pasta; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 red bell pepper, diced; 1/2 red onion, finely chopped; 1/2 cup Kalamata olives, pitted and sliced; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Wholesome Healthy Meals Ideas

I love preparing this Healthy Lunch Greek Orzo Salad because it combines fresh ingredients with hearty pasta in a delightful way. Every time I make it, I'm surprised at how quickly it comes together, making it perfect for a busy day. The vibrant colors of the vegetables brighten my kitchen, and the flavors meld beautifully with a zesty dressing. Plus, it's versatile enough that I can switch out ingredients based on what's in my fridge. This salad is not just a meal; it's a celebration of wholesome ingredients that keep me energized throughout the day!

Created by

Genevieve Porter

Last updated on 2026-01-12T03:25:34.992Z

When I first decided to create this Greek Orzo Salad, I wanted something that was both light and filling. After experimenting with various dressings and ingredients, I found that a simple lemon-olive oil vinaigrette really brought out the flavors of the fresh vegetables and orzo. I love to add feta cheese for a creamy texture that contrasts wonderfully with the crunch of bell peppers and cucumbers.

This dish is great because it retains its flavor even when chilled, making it a perfect make-ahead option for meal prep. I often prepare a big batch on Sunday, and it keeps well in the refrigerator for several days, allowing me to enjoy healthy lunches all week long!

        Why You'll Love This Recipe
        Bursting with fresh Mediterranean flavors and textures
Nutritious ingredients that are filling yet light
Great for meal prep and stays delicious for days

      

Understanding Orzo

Orzo is a versatile rice-shaped pasta that complements salads beautifully, providing a cozy texture without overwhelming the other ingredients. When cooking orzo, it's crucial to keep an eye on it, as it can go from perfectly al dente to mushy in a matter of seconds. Aim for a tender yet firm texture, usually within 8-10 minutes of boiling in salted water. After draining, rinse with cold water to stop the cooking process and prevent clumping.

Another advantage of orzo is its ability to soak up flavors. This makes it an excellent vehicle for the zesty dressing in the Greek Orzo Salad. The pasta acts like a base that absorbs the lemon juice and olive oil, balancing the freshness of vegetables and the saltiness of feta and olives. If you're feeling adventurous, consider toasting the orzo in a dry skillet for a few minutes prior to boiling; this adds an appealing nutty flavor that enhances the overall taste.

Substitutions and Variations

One of the great things about this salad is its adaptability. If you don’t have Kalamata olives on hand, green olives can work as a substitute, offering a slightly different flavor and a bit more crunch. For a dairy-free option, consider omitting the feta or substituting it with a plant-based cheese which provides a similar creaminess. You can also add chopped avocado right before serving to give a rich texture without dairy.

Feel free to play with the veggies in this salad based on the season or what you have available. Roasted zucchini or artichoke hearts can add an exciting dimension. To bulk it up, toss in some grilled chicken or chickpeas, transforming this salad into a complete meal. For an extra boost of flavor, try adding a dash of red wine vinegar alongside the lemon juice in the dressing for a vibrant tang.

Ingredients

Salad Ingredients

1 cup uncooked orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped

Dressing Ingredients

1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Cook the Orzo

In a large pot of boiling salted water, cook the orzo according to the package instructions until al dente, about 8-10 minutes. Drain and set aside to cool.

Prepare the Dressing

In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until well combined.

Combine the Ingredients

In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, and parsley.

Dress the Salad

Pour the dressing over the salad and toss gently until everything is evenly coated.

Serve

Serve immediately or refrigerate for an hour to let the flavors meld together.

Pro Tips

Feel free to add grilled chicken or shrimp for extra protein. You can also substitute the feta cheese with a dairy-free option if desired.

Meal Prep and Storage

If you're looking to prepare this salad ahead of time, it's a fantastic option for meal prepping. Cook the orzo and chop your vegetables the night before; this way, you can quickly assemble the salad in the morning. Keep the dressing separate until you’re ready to eat to maintain the crunch of the vegetables and the freshness of the flavors. The salad can last in the fridge for up to three days, making it perfect for busy workweeks.

When storing, use airtight containers to keep the salad fresh. If you notice the salad has become a bit soggy after a day or two, simply toss in a few fresh veggies or a sprinkle of additional feta to refresh it. If you want to avoid this sogginess from the start, you can also store the orzo and the vegetables separately and combine them only when you're ready to serve.

Serving Suggestions

This Healthy Lunch Greek Orzo Salad is versatile enough to serve as a main dish or a side. Pair it with grilled shrimp or chicken for a hearty lunch, or enjoy it as a refreshing side with roasted meats. The vibrant colors and textures make it an ideal dish for picnics or potlucks; just be sure to bring extra dressing along for those who enjoy a little more zing.

For an added twist, try serving it in lettuce wraps or alongside warm pita bread and hummus for a Mediterranean-themed meal. I love to sprinkle extra parsley or a dash of lemon zest on top just before serving to give it an extra pop of flavor and color. This salad not only pleases the palate but also looks impressive on any table.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes! This salad actually tastes better after it sits for a bit, allowing the flavors to meld. It's great for meal prep.

→ What other vegetables can I add?

You can add any of your favorite veggies such as spinach, artichokes, or even roasted red peppers.

→ Can I use a different type of pasta?

Absolutely! Any small pasta such as couscous or small shells would work well in this recipe.

→ How long will leftovers keep in the fridge?

Stored in an airtight container, this salad will last for 3-5 days in the refrigerator.