Greek Orzo Salad Recipe

I gave this 5 stars...after I made some changes. I added about 1/2 c. of a good italian dressing and about 1/4 c. of red wine vinegar to spice it up a little. Now it is AMAZING. Everyone loved it!! I made the orzo and mixed it with the dressing, vinegar, lemon and spices the day before and then added the veggies the morning of. Very good and very pretty!

Made this recipe today exactly as instructed. I was pretty disappointed. The concept was good, but I found it extremely dry and tasteless. I see that other people changed the recipe. I believe you should make it the way stated first, then rate it. If you rate it a 5 and make tons of changes that is not a true rating. That is one of my pet peeves about this site. I will make it again but will definitely use a bottled dressing or ingredients that will make a good dressing.

I made this for our garden club meeting yesterday with a few modifications. Everyone loved it! I had several requests for the recipe. I added a half cup of Ken’s Greek vinaigrette to the orzo after draining it for more flavor, and waited for this to cool before adding the other ingredients. I used halved cherry tomatoes and sliced Kalamata olives, then soaked the chopped red onion in cold water for fifteen minutes and drained them before adding them to the orzo. I also substituted a 1/4 cup of white wine instead of the artichoke marinade an hour before serving, and added another splash of the Greek vinaigrette as it was a bit too tart and dry at that point. It is a keeper!

Tastes really good, but it does make a lot - way more than six servings! Like others, I used a good bottled Greek Salad dressing (not a creamy one made with yogurt, but an oil and vinegar based one with feta cheese and Greek spices) instead of using the artichoke brine. I used sliced kalamata olives, halved grape tomatoes, and English cucumbers so that I didn't need to seed them. I doubled the feta, cucumbers, tomatoes and olives, and gave it an extra tablespoon of lemon juice and a splash of white wine vinegar, as the salad dressing didn't seem to have enough oomph. I think that refrigerating it overnight melded the flavors together well. It was very popular at my potluck BBQ!

This is a great recipe. It seemed a bit bland so I added 3 tablespoons of Mediterranean salad dressing (Aldi's) to give it some zest. Perfect!

I am rating this based on the suggested changes and my own changes. I am currently eating low carb (kind of a dirty keto woe) and used riced cauliflower(made twice once baking the riced cauliflower and once just straight out of the bag- loved both) instead of orzo pasta. I also used the dressing from Dining Diva- Instead of using the artichoke marinade. Use 6 tbsp olive oil, 5 tbsp red wine vinegar, 1 tablespoon lemon juice and 2 teaspoon dried oregano. And did 1/2 black olives and 1/2 kalamata olives. It was amazing and very keto/low carb friendly.

I have made this in the past with the ingredients listed and it was fabulous. This time around I found myself with no tomatoes (I know, a sin in my house) so I substituted with roasted red bell peppers. I also added a package of smoked salmon ...so good ...I have so many leftovers that meal planning for work this week will be a breeze!

This was good...i did make a few changes...i used both fresh parsley and oregano...peeled the cucumber...used grape tomatoes...green olives instead of black..only 1 can of artichoke hearts and i did NOT use the juice from the can instead i used about 1/4c of greek salad dressing. It was great. My daughter didnt care for the texture of the orzo but loved the taste...i think this could also be good using about 3c of couscous in place of the orzo.

This was delicious and very simple... a great make-ahead dish. I used leftover orzo, and my small changes were to use kalamata olives instead of black, Greek dressing instead of the marinade from the artichokes, two seeded Roma tomatoes, and a shallot instead of a red onion. I also used fresh herbs from our garden. I cut all the veggies pretty finely for consistency, and it turned out to be a light and tasty early summer meal. you could easily add marinated shrimp or chicken for a heartier version, but this suited us just fine. Hubby and I agree... it's a keeper!

Knew when I read the recipe it lacked flavor. Added garlic, sazón, pepper and soul food season . Added red wine vinegar and Italian dressing to the marinade. Very tasty!

I did as another reviewer recommended. 6 tablespoons of oil (I had some lemon Olive oil so used 2 tbls of that and 4 regular olive oil) and also 5 tablespoons of red wine vinegar. I also added about 1/2 teaspoon of dried lemon peel and 1 tsp of dried greek oregano. A little splash of the artichoke marinade as well. Without all of the above it seemed drab and dry. I used cherry tomatoes in lieu of a whole large tomatoes also.

I liked it, didn’t have any problem with using the artichoke oil as a dressing. Just taste to adjust seasoning before serving, as normal. Great pot luck salad.

I made this exactly as written and it is delicious!

I made a Greek dressing using lemon juice and olive oil, garlic, oregano, salt and pepper. I also added Garbanzo beans to up the protein for my vegetarian son. Yummy!

I didn't have tomatoes so I followed the suggestion of using roasted red bell peppers instead. Great suggestion! Next time I will use both.

I use greek salad dressing, omitting the artichoke marinade. Turns or perfect every time!

As written it is dry and blah. It needs seasonings and olive oil.

This was a wonderful side dish option. I used fresh lemon juice and pepper, not lemon pepper. Delicious!

A couple of changes:I had grape tomatoes handy so used them, 4 color. I also put in some chopped stuffed Green Greek olives. Was great for dinner with a simple cheese burger. So much lighter than any Mayo based salad. I had a small bowl for lunch the next day and realized how much the Feta had taken on the marinade... delicious. 5 Stars, from me that's unusual.

Super simple and turned out amazing.