Greek Orzo Pasta Salad Recipe

There's something irresistibly refreshing about a big bowl of Greek Orzo Pasta Salad on a warm day. The briny olives, creamy feta, and crisp vegetables all come together with tender orzo to create a dish that's vibrant in both flavor and color.

this Recipe

I discovered this recipe during a summer potluck when I needed something that was easy to transport, wouldn’t wilt in the heat, and could be made ahead. It was a hit – and now it’s my go-to for BBQs, lunch meal prep, or when I just need a taste of sunshine in the middle of a hectic week.

This bright, zesty salad is more than just a side dish – it’s a celebration of Mediterranean flavors in every bite.

Why You'll Love This Greek Orzo Pasta Salad

Get ready to meet your new favorite salad. This Greek Orzo Pasta Salad is light, fresh, and unbelievably easy to throw together.

First, let’s talk about convenience. This dish comes together in under 30 minutes and doesn’t require any fancy equipment. It’s perfect when you need something quick, whether you’re planning a picnic or packing your lunch for the week.

It’s also incredibly flavorful. Think juicy cherry tomatoes, crunchy cucumbers, tangy feta cheese, and that unmistakable zing of a lemony vinaigrette. Every forkful gives you a little bit of everything.

Budget-friendly? You bet. Most of the ingredients are pantry staples or affordable fresh produce. You’ll spend less than you would on a takeout salad, and you get a much more generous portion.

And let’s not forget how versatile it is. This recipe works equally well as a side dish for grilled meats or as a stand-alone vegetarian main. You can easily adapt it to suit whatever ingredients you have on hand.

Once you make this once, you'll want to keep it on rotation – it stores well, travels beautifully, and always gets compliments.

Ingredients Notes

This Greek Orzo Pasta Salad is built on simple, wholesome ingredients that you probably already have in your kitchen.

Orzo is the star of the show here. While technically a pasta, its rice-like shape gives it a unique texture that’s perfect for salads. It cooks quickly and holds up well, making it an excellent base that soaks up all the delicious dressing.

Cucumbers add the essential crunch. I prefer using English cucumbers because they have thinner skins and fewer seeds, which makes them great for salads. If you're using regular cucumbers, peeling and seeding them helps keep the salad crisp, not watery.

Cherry tomatoes bring in juicy sweetness and a burst of color. Halve them so their juices mingle with the dressing. They’re a must-have for that true Greek salad flavor.

Kalamata olives offer a salty, briny contrast that really pops against the mild orzo and creamy feta. Slice them in half to distribute that bold taste throughout the dish.

Feta cheese, crumbly and tangy, brings richness to the salad. I recommend using block feta and crumbling it yourself – it’s creamier and more flavorful than the pre-crumbled kind.

You'll also need a good extra virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano to whip up the simple vinaigrette. A bit of garlic and Dijon mustard helps emulsify everything and boost the flavor.

As for equipment, just a large pot to cook the orzo, a knife and cutting board for chopping, and a big bowl for mixing everything together. That’s it – minimal tools, maximum payoff.

How To Make This Greek Orzo Pasta Salad

Making this salad couldn’t be easier. Here’s how to bring it all together, step by step.

Start by boiling a pot of well-salted water. Add the orzo and cook it just until al dente – about 8 to 10 minutes. Be sure not to overcook it, as mushy orzo won’t hold up well in the salad. Once it’s done, drain it and rinse with cold water to stop the cooking and cool it down quickly.

While the orzo is cooking, chop your vegetables. Halve the cherry tomatoes, dice the cucumbers, slice the red onions thinly, and pit and halve the Kalamata olives. Crumble your feta cheese if it’s not already crumbled. Set everything aside for assembly.

Next, make the vinaigrette. In a small bowl or jar, whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper. Add a bit of dried oregano – it gives that classic Greek flavor. Shake or whisk until it’s well combined and emulsified.

Once the orzo is cool and well-drained, place it in a large mixing bowl. Add in all your chopped vegetables, olives, and most of the feta. Pour the vinaigrette over everything and toss gently to combine. Be thorough but gentle – you want to coat every bite without smashing the ingredients.

Finally, taste and adjust the seasoning. You might want a bit more salt, a splash more vinegar, or another squeeze of lemon, depending on your preferences. Top with the remaining feta and a sprinkle of fresh herbs if desired.

From start to finish, this salad takes about 25 minutes – and most of that is passive time. Once it’s mixed, it’s ready to eat, but it tastes even better after an hour in the fridge.

Storage Options

Greek Orzo Pasta Salad is a dream when it comes to leftovers.

Store it in an airtight container in the refrigerator, where it will stay fresh for up to 4 days. It’s a perfect make-ahead option for busy weeks or casual entertaining.

If you're prepping it for a party or potluck, you can make it the night before. Just hold off on adding the feta and dressing until an hour or two before serving. This keeps everything vibrant and prevents the salad from getting soggy.

Freezing is not recommended for this dish. The texture of the vegetables and orzo doesn’t hold up well after thawing.

To reawaken the flavors after a day or two in the fridge, add a splash of olive oil or lemon juice before serving. This helps loosen the pasta and brighten the overall flavor.

Variations and Substitutions

One of the best parts about this recipe is how adaptable it is. You can tweak it based on what you have on hand or what flavors you’re craving.

Add protein to turn it into a complete meal. Grilled chicken, shrimp, or chickpeas all work wonderfully here. Just toss them in with the rest of the ingredients and adjust the seasoning as needed.

Switch up the cheese if you’re not a fan of feta. Goat cheese offers a similar tang, while cubed mozzarella or even vegan feta can be good alternatives.

Play with the veggies. Bell peppers, artichoke hearts, or even roasted zucchini are great additions. Just make sure to keep everything bite-sized and balanced.

Make it gluten-free by swapping the orzo for gluten-free pasta or cooked quinoa. You’ll get the same hearty texture with a little extra nutritional boost.

Want to go bold? Add a sprinkle of crushed red pepper, a spoonful of capers, or a handful of fresh herbs like dill or mint for an extra burst of flavor.

Don’t be afraid to make this salad your own. It’s forgiving, flexible, and always delicious – the perfect canvas for your creativity.

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