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Make-Ahead Greek Orzo Salad

A vibrant, refreshing pasta salad packed with crisp cucumbers, juicy cherry tomatoes, salty Kalamata olives, and tangy feta cheese, all tossed in a zesty lemon-oregano vinaigrette. Perfectly designed for meal prep and packed lunches, as the flavors beautifully meld and deepen overnight.

Make-Ahead Greek Orzo Salad
Prep 15 min Cook 10 min Total 55 min Level Easy
Serves 6

Ingredients

Salad Base

  • 1.5 cups Dry orzo pasta — Cooked al dente
  • 1 medium English cucumber — Diced (no need to peel)
  • 1.5 cups Cherry tomatoes — Halved
  • 0.5 cups Kalamata olives — Pitted and halved
  • 0.25 cup Red onion — Finely diced
  • 0.75 cup Feta cheese — Crumbled
  • 0.25 cup Fresh parsley (optional) — Chopped

Lemon-Oregano Vinaigrette

  • 0.33 cup Extra virgin olive oil — High quality for best flavor
  • 3 tablespoons Fresh lemon juice — About 1 large lemon
  • 1 tablespoon Red wine vinegar
  • 1 clove Garlic — Minced
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dijon mustard — Helps emulsify the dressing
  • 0.5 teaspoon Kosher salt — Adjust to taste
  • 0.25 teaspoon Black pepper — Freshly ground

Instructions

  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente (usually 8-10 minutes). Drain well and rinse under cold water to stop the cooking process and prevent sticking.

    ~15 min
    Rinsing the pasta is essential for cold salads to remove excess starch so the dressing coats the pasta evenly rather than turning gummy.

  2. While the orzo is cooking, prepare the vinaigrette. In a small bowl or a mason jar with a lid, combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper. Whisk vigorously (or shake the jar) until fully emulsified.

    ~5 min
    If making ahead, you can double the dressing recipe and save half for refreshing the salad on day 3 or 4.

  3. In a large mixing bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, Kalamata olives, red onion, crumbled feta, and fresh parsley.

    ~5 min
    To take the raw bite out of the red onion, you can soak the diced pieces in ice water for 5 minutes before draining and adding to the salad.

  4. Pour the vinaigrette over the salad ingredients and toss thoroughly to ensure everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

    ~3 min

  5. For the best flavor, let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the pasta to absorb the vibrant dressing.

    ~30 min
    Divide into individual meal prep containers immediately for an easy grab-and-go lunch solution for the week.
Nutrition
320
Calories
9
Protein (g)
38
Carbs (g)
16
Fat (g)
4
Sat. Fat (g)
3
Fiber (g)
4
Sugar (g)
550
Sodium (mg)
15
Cholesterol (mg)
Equipment
  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl or mason jar
  • Whisk
  • Cutting board
  • Chef's knife
Tips & Storage
  • To make this a complete meal, add grilled chicken breast, chickpeas, or shrimp.
  • English or Persian cucumbers are preferred because they have fewer seeds and thinner skins, so they won't make the salad watery when stored in the fridge.
  • If the salad feels a bit dry after sitting in the fridge for a couple of days, toss it with a quick squeeze of fresh lemon juice or a drizzle of olive oil.
  • Storage: Store leftovers or meal-prepped portions in an airtight container in the refrigerator for up to 5 days. Stir well before eating.
Tags
easy feta fresh Greek healthy light make-ahead meal prep Mediterranean nut_free olives orzo packed lunch pasta salad picnic potluck quick summer tangy vegetarian vegetarian weeknight

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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