Greek Shrimp Orzo Salad

This Greek Shrimp Orzo Salad is light, fresh, and packed with bold Mediterranean flavors. I toss tender orzo pasta with juicy shrimp, crisp vegetables, briny olives, and tangy feta cheese, all brought together with a bright lemon-herb vinaigrette. It’s a perfect dish for lunch, picnics, or even a casual dinner.

Why You’ll Love This Recipe

I love this salad because it’s incredibly satisfying without being heavy. The shrimp adds lean protein, the orzo gives it a comforting bite, and the Greek-inspired ingredients give it so much flavor. It’s easy to make ahead, great served cold or at room temperature, and works beautifully as a main or side dish. It’s a complete, vibrant meal in one bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Orzo pasta

• Cooked shrimp (peeled and deveined)

• Cherry tomatoes (halved)

• Cucumber (diced)

• Red onion (thinly sliced)

• Kalamata olives (pitted and halved)

• Crumbled feta cheese

• Fresh parsley or dill (chopped)

For the dressing:

• Olive oil

• Lemon juice (freshly squeezed)

• Garlic (minced)

• Dijon mustard

• Dried oregano

• Salt

• Black pepper

Directions

1. I cook the orzo according to the package instructions, then drain and rinse it under cool water to stop the cooking.

2. While the orzo cools, I prep the vegetables and shrimp. If the shrimp isn’t already cooked, I quickly sauté or boil it until pink and tender, then set it aside to cool.

3. In a small bowl or jar, I whisk together the olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper until well combined.

4. In a large bowl, I combine the orzo, shrimp, tomatoes, cucumber, red onion, olives, and feta.

5. I drizzle the dressing over the salad and toss gently to coat everything evenly.

6. I garnish with fresh parsley or dill and refrigerate for 15–30 minutes before serving for the best flavor.

Servings and timing

This recipe makes about 4 to 6 servings. It takes around 20–25 minutes from start to finish, including prep and cook time.

Variations

• I swap the shrimp for grilled chicken, chickpeas, or salmon depending on what I have on hand.

• For a dairy-free version, I simply leave out the feta or use a plant-based alternative.

• I sometimes add chopped artichoke hearts, roasted red peppers, or baby spinach for more veggies.

• I use whole wheat orzo for extra fiber, or substitute with quinoa or couscous.

• A sprinkle of crushed red pepper flakes adds a nice kick if I want a little heat.

Storage/reheating

I store this salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as it sits. I give it a quick stir before serving, and if it seems a little dry, I splash in more lemon juice or olive oil.

No reheating is necessary—it’s best served chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often make it the day before. I just wait to add the feta and fresh herbs until right before serving so they stay fresh.

Do I need to rinse the orzo?

Yes, I rinse it under cool water to stop the cooking and prevent it from sticking together, especially since this is a cold salad.

What kind of shrimp should I use?

I use medium or large shrimp, peeled and deveined. I either cook them myself or buy pre-cooked shrimp to save time.

Can I serve this warm?

Absolutely. While I usually chill it, it also tastes great slightly warm, especially right after cooking the orzo and shrimp.

Is this salad gluten-free?

Orzo is typically made from wheat, so it’s not gluten-free. I swap it with gluten-free pasta or quinoa to make it suitable for a gluten-free diet.

Conclusion

This Greek Shrimp Orzo Salad is one of my favorite go-to recipes when I want something fresh, flavorful, and filling. It’s full of texture and color, and the lemony dressing pulls everything together in the best way. Whether I’m serving it at a summer gathering or just meal-prepping for the week, it’s a versatile dish that never disappoints.

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