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Greek Orzo Salad

This recipe was created over 10 years ago from my love of the Stop & Shop Greek pasta salad. When my mom would go to the store, she would sometimes come home with that pasta salad, and we always loved it.

A few years later i wanted to try and create it on my own rather than having to buy it. I got it mastered down and since my weight loss journey I’ve been trying to master it lightened and i finally got it down. I think it is actually WAY BETTER than what the store sells…just saying!

Usually, it is made with penne, but I’ve made it with orzo and prefer the orzo to be honest. Not only do you get everything from one bite, it’s also easier for scooping out for meal prep and or portion control.

Serve this with some grilled chicken or steak over some greens and you will have the most AMAZING dish for yourself or everyone to enjoy!

Greek Orzo Salad

A delicious and refreshing Spring/Summer Greek Orzo Salad, packed full of veggies!
Prep Time15 mins
Cook Time15 mins
Course: Appetizer, BBQ, Dinner, lunch, Main Course, Side Dish
Cuisine: American, greek
Keyword: appetizer, bbq, easy recipe, Pasta, salad, side dish, summer
Servings: 12


  • Pot for pasta
  • Strainer
  • Knife
  • Large mixing bowl


  • 1 16 oz. Box of Orzo
  • 1 Cup Red onion Diced
  • 1 1/2 Cups Cucumbers(seeded)/Mini cucumbers Sliced, halved or quartered
  • 1 1/2 Cups Grape tomatoes Halved/Quartered
  • 1 1/2 Cups Bell peppers (Red,Orange or yellow) Diced
  • 1 Cup Artichokes (In Water) Chopped
  • 1 TBSP Dak's Super Greek or Italian seasoning or Italian seasoning
  • 1 TBSP Za'atar spice Optional
  • 1 8 oz. Container Fat free feta (Atheno's Brand) Crumbled
  • 1/2 Cup Parsley Chopped
  • Salt & Pepper to taste


  • 10 TBSP Ken's Lite Greek Vinaigrette
  • 1/2 Cup Non fat greek yogurt
  • Salt & Pepper to taste


  • Micro Greens Optional


  • Mixed Greens
  • Chicken or protein of your choice


  • First get the water going for the orzo, once boiling add salt (taste like the ocean water) then the orzo. Follow package for cooking and place into a strainer to cool. Set aside.
  • In a small bowl put the Greek vinaigrette, the non-fat Greek yogurt, salt and pepper to taste. Set aside.
  • While the orzo is cooking, prep and chop your vegetables.
  • Once the orzo has cooled off, pour into the bowl with all of the vegetables, feta, parsley, Dak's Greek seasoning, Zaatar and season with salt and pepper to taste.
  • Add the dressing and mix carefully until everything is combined.
  • Serve right away at room temperature or place into refrigerator until ready to serve.
  • I like to serve over some greens and add some grilled or air fried chicken for some protein.


12 Servings
Serving Size: 1 HEAPING cup
6 WW personal points (Not including chicken) + 2 gained
(I have chicken as a zero-point food)
Click here to calculate your WW personal points
5 Bites on Better Balance Healthi (formerly called iTrackBites)

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  1. I just added this to my meal prep this week! I have whole wheat pasta as 0 so I think I’ll swap the orzo for cut up linguine! That will make your recipe 2pp for me but then I get them back! Thank you for this!

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