Greek Orzo Pasta Salad Recipe

There's something irresistible about the fresh, zesty flavor of Greek Orzo Pasta Salad on a warm day. The bright lemon vinaigrette, crunchy vegetables, and creamy feta all come together with tender orzo for a dish that's as satisfying as it is refreshing.

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I started making this salad after a summer trip to the Mediterranean where every meal felt like a celebration of fresh ingredients. Now, it’s my go-to side dish for barbecues, potlucks, or even as a quick, light lunch. It’s quick, colorful, and always a crowd-pleaser—perfect for busy weeknights or laid-back weekends.

Let’s dive into what makes this Greek Orzo Pasta Salad a must-have in your recipe rotation.

Why You'll Love This Greek Orzo Pasta Salad

Get ready to fall in love with your new favorite side dish. This Greek Orzo Pasta Salad isn’t just delicious—it checks all the boxes for what a reliable recipe should be.

First off, it’s incredibly easy to make. You can have this salad ready in about 30 minutes, and most of that time is just waiting for the orzo to cook. It’s low-effort but delivers high-impact flavor.

It’s also super fresh and healthy. Loaded with crisp cucumbers, sweet cherry tomatoes, and tangy olives, it’s a rainbow of nutrient-packed ingredients that taste just as good as they look.

This recipe is budget-friendly, too. Using pantry staples and fresh vegetables, you can whip up a big bowl for under $10—perfect for feeding a group or prepping for the week ahead.

And don’t underestimate its versatility. Whether you’re serving it alongside grilled chicken, taking it to a picnic, or enjoying it solo, this salad fits into almost any menu. You can even tweak the ingredients to suit your taste or what you have in the fridge.

Now that you’re excited to make it, let’s talk about what goes into this Mediterranean-inspired beauty.

Ingredients Notes

The magic of this Greek Orzo Pasta Salad comes from the balance of textures and bold, fresh flavors. Here’s what each main ingredient brings to the table.

Orzo is a small, rice-shaped pasta that gives the salad its unique texture. It’s light, tender, and soaks up the vinaigrette beautifully. Cook it just until al dente to avoid a mushy salad, then rinse with cold water to cool it quickly and stop the cooking process.

Cherry tomatoes add a juicy burst of sweetness that contrasts perfectly with the briny olives and salty feta. Halving them not only makes them easier to eat but also lets them mingle better with the dressing and herbs.

English cucumber is ideal for this salad because it has fewer seeds and a crisper bite. It adds cool crunch and a refreshing quality that keeps the salad light. You can peel it or leave the skin on for extra color and fiber.

Kalamata olives bring in that classic Greek flavor—briny, bold, and a little tangy. If you’re not a fan of strong olive flavor, you can substitute with black olives, but Kalamatas give the most authentic touch.

Feta cheese is the creamy, salty finishing touch that ties everything together. Crumble it over the salad just before serving to keep it from getting too soft or lost in the dressing.

No fancy equipment required here—just a pot to boil the orzo, a sharp knife for chopping, and a big mixing bowl for tossing everything together.

How To Make This Greek Orzo Pasta Salad

Making this Greek Orzo Pasta Salad is as simple as cook, chop, mix, and serve. Let me walk you through it step by step for the best results.

Start by bringing a large pot of salted water to a boil and cook the orzo according to package directions. Stir occasionally to prevent sticking. Once it’s just al dente, drain and rinse under cold water to stop the cooking and cool it down for the salad.

While the orzo is cooking, prep your vegetables. Halve the cherry tomatoes, dice the cucumber, slice the red onion thinly, and roughly chop the Kalamata olives. You want all the pieces to be about the same size for balanced bites.

Next, prepare the dressing. In a small bowl or mason jar, combine extra virgin olive oil, fresh lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper. Shake or whisk until well blended and emulsified.

In a large mixing bowl, combine the cooled orzo, all the chopped veggies, and crumbled feta. Pour the dressing over everything and toss gently until everything is evenly coated. The orzo will soak up the flavor, and the vegetables will stay crisp and vibrant.

If you have time, let the salad sit in the fridge for 15–20 minutes before serving. This allows the flavors to marry beautifully. Serve chilled or at room temperature, and garnish with a bit more feta or fresh herbs if you like.

From start to finish, this dish comes together in just about 30 minutes, making it perfect for last-minute gatherings or meal prepping for the week.

Storage Options

Greek Orzo Pasta Salad stores wonderfully, making it an ideal make-ahead dish. Just keep it in an airtight container in the fridge, and it’ll stay fresh for up to four days. The flavors actually get better as they sit, making your leftovers something to look forward to.

If you're making it ahead for a party or event, consider holding off on adding the feta until just before serving. This keeps the cheese from breaking down and getting too soft.

To pack it for lunches, portion it into smaller containers. Add a squeeze of lemon or a drizzle of olive oil just before eating to freshen it up if needed.

Reheating isn’t necessary—this salad is meant to be served cold or at room temperature. That said, if you prefer it slightly warm, a quick 10-second zap in the microwave can take the chill off without changing the texture too much.

Variations and Substitutions

One of the best things about this salad is how easy it is to customize. You can mix and match ingredients based on what’s in your pantry or garden.

Swap the orzo for another small pasta like ditalini, couscous, or even quinoa if you’re going gluten-free. Just adjust the cooking method accordingly.

Want to add some protein? Grilled chicken, shrimp, or even chickpeas make excellent additions, turning this from a side dish into a hearty main course.

If feta isn’t your thing, try crumbled goat cheese or even cubed mozzarella. Each adds a different flavor profile while keeping that creamy contrast to the crisp vegetables.

Not a fan of Kalamata olives? Use green olives for a milder flavor, or skip them entirely if you’re serving picky eaters. Capers are another briny option that work well here.

You can also bulk up the salad with extras like chopped spinach, artichoke hearts, or roasted red peppers. Don’t be afraid to get creative—this is a great clean-out-the-fridge recipe.

With endless ways to make it your own, this Greek Orzo Pasta Salad is a dish you’ll keep coming back to. Whether you’re serving it at a summer cookout or making it for weekday lunches, it’s sure to become a staple in your kitchen.

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