Greek Orzo Salad

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

Dotted with sundried tomatoes, kalamata olives, marinated artichoke hearts, and tangy feta, this delicious Greek Orzo Salad comes together quickly with a handful of ingredients.

Greek Orzo Salad | Good Cheap Eats

Grilling season is in full swing around here which means we cook some hearty proteins on the grill and supplement with yummy salads on the side. This past week, I made the BEST grilled chicken I think I’ve ever made. Cajun Spice Blend on thawed chicken tenders made for a simple quick and easy main dish.

On the side: probably the simplest pasta salad you’ll ever make. This Greek Orzo Salad is my new favorite. It’s so quick and easy, you’re going to want to take it to all your backyard potlucks this summer.

This orzo salad boasts just a handful of ingredients, but it’s packed with amazing Mediterranean flavor: sweet sundried tomatoes, salty kalamata olives, marinated artichoke hearts, and tangy feta cheese crumbles.

I can’t take all the credit for the recipe. It was one that Trader Joe’s was handing out for samples this past weekend. It’s so simple, you’ll be shocked and amazed.

Greek Orzo Salad | Good Cheap Eats

One of the tricks is that you use the oil from the sundried tomatoes and the marinade from the artichoke hearts as the dressing for the salad. Doh! Of course! If they’re good enough to marinate your veggies in, they’re good enough to dress your salad. Avoid waste and the effort of making an extra dressing.

This is so delicious. I’m enjoying the fact that not all my family are fans of feta cheese. More for me! You could easily swap out the cheese for parmesan, but feta is what makes this Greek Orzo Salad greek. At least in my mind.

Make a batch for your next potluck or BBQ. It’s so quick and easy, you just might want to make it the salad of the season.

0 from 0 votes
Greek Orzo Salad
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
Dotted with sundried tomatoes, kalamata olives, marinated artichoke hearts, and tangy feta, this delicious Greek Orzo Salad comes together quickly with a handful of ingredients.
Course: Salad
Cuisine: Greek
Keyword: greek orzo salad, orzo salad
Servings: 8 -12 servings
Calories: 439 kcal
Author: Jessica Fisher
  • 16 ounces orzo pasta
  • 12 ounce jar kalamata olives
  • 6 ounce tub crumbled feta cheese
  • 12 ounce jar marinated artichoke hearts
  • 8.5 ounce jar julienned sundried tomatoes in olive oil
  • fresh basil chiffonade
  1. In a large pot of salted, boiling water, cook the orzo according to package directions until al dente, about 9 minutes. Drain, rinse with cool water, and cool.
  2. Place the orzo in a large mixing bowl. Drain and chop the olives. Add the olives, feta, artichoke hearts with their marinade, tomatoes with their oil, and the fresh basil. Stir gently to combine. Serve warm, chilled, or at room temperature.
Recipe Notes

Keep leftovers covered in the fridge for up to 4 days.

Nutrition Facts
Greek Orzo Salad
Amount Per Serving
Calories 439 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 1144mg50%
Potassium 629mg18%
Carbohydrates 54g18%
Fiber 6g25%
Sugar 3g3%
Protein 13g26%
Vitamin A 1069IU21%
Vitamin C 40mg48%
Calcium 162mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Greek Orzo Salad | Good Cheap Eats

Are you looking for more good cheap eats?

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post


  1. Sandi says

    I’m totally gonna make this (after I buy some orzo), although I’ll cut it in half since I’ll probably be stuck eating almost all of it. I’m not a huge fan of sundried tomatoes (I know, apparently I’m weird since everyone else always seems to love them) but I can always pour in a little olive oil and be just fine. Since it is apparently acceptable at any temp, how do you like it best?

  2. Karen J says

    I made a kind of similar salad last week that turned out really good. No recipe, just tossed in our favorite things. Mine had farro instead of orzo, cherry tomatoes, red onion, green pepper, artichokes (not marinated), a can of rinsed garbanzos, kalamatas, and tons of feta. I made a quick dressing of olive oil, red wine vinegar, oregano, and a little dijon mustard. We seem to have similar tastes! We really love feta and I always have one of those costco containers in my refrigerator, along with that big jar of kalamata olives.

  3. Sharon Lopaty says

    I had the Trader Joe’s Salad the other day. It was so delicious, that I had to see if anyone copied it. I put baby spinach on my version. It came out very well. Thanks for be posting. ?

Share Your Thoughts