Surdyk’s Greek Orzo Salad Recipe

Greek purple-black kalamata olives and feta cheese blend with rice-shaped orzo pasta for this salad at Surdyk’s Cheese Shop. The full-flavored dish holds its own at a barbecue with grilled meat.

Surdyk’s Greek Orzo Salad Recipe

How To Make Surdyk's Greek Orzo Salad

A wonderful recipe for Greek orzo salad that has a wide variety of flavors to excite your tastebuds and keeping you wanting more. Share it among your family and friends by making this ahead of the weekend.

Prep: 30 mins
Chill Time: 2 hrs
Total: 2 hrs 30 mins


  • 1 ¼ cups orzo, dried, rosamarina (8 oz.)
  • 8 oz feta cheese, cubed or coarsely crumbled
  • 1 cup Roma tomatoes
  • ½ cup kalamata olives, chopped and pitted
  • 1 tbsp fresh basil, snipped
  • 1 tbsp fresh flat-leaf parsley, snipped
  • cup olive oil
  • 3 tbsp lemon juice
  • 1 clove garlic, minced
  • ½ tsp fresh oregano, snipped
  • salt and ground black pepper


  1. Cook pasta according to package directions; drain.
  2. Rinse with cold water; drain again.
  3. Transfer pasta to a large bowl.
  4. Cover; chill in the refrigerator for 1 to 2 hours.
  5. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
  6. For dressing: In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano.
  7. Shake vigorously to combine.
  8. Pour dressing over pasta mixture; toss to coat.
  9. Season to taste with salt and ground black pepper.
  10. Cover; chill in the refrigerator for 2 to 24 hours.


  • Sugar: 4g
  • :
  • Calcium: 217mg
  • Calories: 350kcal
  • Carbohydrates: 28g
  • Cholesterol: 34mg
  • Fat: 22g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 215mg
  • Protein: 10g
  • Saturated Fat: 8g
  • Sodium: 603mg
  • Vitamin A: 870IU
  • Vitamin C: 12mg
Nutrition Disclaimer
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