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This Greek style Orzo Salad is packed with veggies and herbs. It is great to pack for lunches or for picnics.


4 serving

Total time

30 minutes




  • 1 cup orzo
  • 1 cup artichokes (, drained and chopped)
  • (1.25l) fish stock
  • 1 cup Cherry Grape Tomatoes (or , halved)
  • 1 cucumber (Medium , seeded and diced)
  • 4 onions (, chopped)
  • ⅓ cup parsley (Fresh , chopped)
  • (1.25l) fish stock
  • 2 tsps dijon mustard
  • 3 tbsps white wine vinegar
  • 3 tbsps dill (Fresh , finely chopped)
  • 3 tbsps parsley (Fresh , finely chopped)
  • feta cheese (As needed , for garnish)
  • to taste Salt Pepper (&)


  1. Cook orzo according to package instructions which is same as any other pasta. Bring a pot of water to boil, add orzo and boil for 7~9 minutes. Drain and set aside.
  2. In the meantime, whisk olive oil, mustard, vinegar, salt and pepper in a small bowl.
  3. To the cooked orzo, add chopped artichokes, olives, tomatoes, green onions, dill, parsley and the dressing. Toss, taste and adjust the seasoning. Sprinkle with feta cheese and serve.
  4. View the recipe instructions at Cook's Hideout

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