Greek Orzo Pasta Salad Recipe

There’s something undeniably refreshing about a bowl of Greek Orzo Pasta Salad on a warm afternoon. The bright notes of lemon, the briny pop of kalamata olives, and the crunch of fresh cucumbers all come together in one harmonious bite.

I first fell in love with this salad at a backyard barbecue, where it completely stole the show from the grilled meats. Since then, it's been my go-to for potlucks, lunches, and even light dinners. It’s easy, quick, and always a crowd favorite. Let’s dive in!

Why You'll Love This Greek Orzo Pasta Salad

Get ready to fall in love with this zesty, vibrant, and delightfully simple pasta salad. It’s packed with classic Mediterranean flavors and makes a refreshing addition to any meal, any time of year.

First and foremost, it’s incredibly quick and easy to make. The orzo cooks in about 10 minutes, and the rest is just a matter of chopping and tossing. You’ll have a big, beautiful bowl of salad on the table in under 30 minutes.

This recipe is perfect for meal prep. The flavors actually get better after a few hours in the fridge, making it ideal for lunches or easy dinners throughout the week. It holds up well and doesn’t get soggy like some lettuce-based salads.

It’s also very budget-friendly. With a base of pantry staples like orzo, olive oil, and vinegar, and a handful of fresh veggies and cheese, this dish is affordable without sacrificing flavor.

Lastly, this Greek Orzo Pasta Salad is amazingly versatile. Serve it as a side with grilled chicken or fish, pile it onto a bed of greens, or enjoy it all on its own. You can even customize it with protein add-ins or different veggies depending on what you have on hand.

Now that you’re excited, let’s take a closer look at the ingredients that make this salad shine.

Ingredients Notes

This salad brings together a colorful mix of fresh, crunchy vegetables, savory add-ins, and a lemony vinaigrette that ties everything together. Here’s what you’ll need to make it unforgettable.

Orzo is the foundation of this salad. Though it looks like rice, it’s actually a small pasta shape, and it does a wonderful job of absorbing the bright, tangy flavors of the dressing. Be sure to cook it al dente and rinse it with cold water to keep it from sticking.

Cherry tomatoes bring a juicy sweetness to the dish. Their vibrant color and burst of freshness are essential. I love using a mix of red and yellow for extra visual appeal, but any small, ripe tomatoes will work beautifully.

Cucumbers add crunch and a cooling contrast to the more robust ingredients. I recommend using English cucumbers for their thin skins and minimal seeds, but Persian cucumbers are also a great option.

Kalamata olives provide that classic briny Greek flavor. Be sure to buy pitted ones to save time. Slice them in halves or quarters so they’re easier to distribute throughout the salad.

Feta cheese is the salty, creamy finishing touch. Crumbled feta brings richness and balances the acidity of the dressing perfectly. You can use block feta and crumble it yourself for the best texture and flavor.

For this salad, all you’ll need equipment-wise is a large mixing bowl, a pot to boil the pasta, and a sharp knife for chopping veggies. A microplane zester for the lemon adds an extra boost of flavor if you have one on hand.

How To Make This Greek Orzo Pasta Salad

Making this Greek Orzo Pasta Salad couldn’t be easier. With a few simple steps, you’ll have a bright, flavorful dish that’s ready to serve or stash in the fridge for later.

Start by cooking the orzo in salted boiling water according to the package instructions. Stir occasionally so the pasta doesn’t clump together. Once it’s just tender, drain and rinse under cold water to stop the cooking and cool it down quickly.

While the orzo is cooking, prep your vegetables. Slice the cherry tomatoes in half, dice the cucumbers, and thinly slice some red onion. If you’re not a fan of sharp raw onion, you can soak the slices in cold water for 10 minutes to mellow the flavor.

In a small bowl or mason jar, mix up your dressing. Whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, dijon mustard, dried oregano, salt, and pepper. The mustard helps emulsify the vinaigrette so it clings beautifully to the orzo and veggies.

Once the orzo is cool, transfer it to a large mixing bowl. Add the tomatoes, cucumbers, red onion, olives, and crumbled feta. Drizzle the dressing over the top and gently toss everything together until well coated and evenly mixed.

Let the salad rest for at least 15–20 minutes before serving. This gives the orzo time to soak up the dressing and allows the flavors to meld. You can serve it chilled or at room temperature, depending on your preference.

Altogether, this dish comes together in about 30 minutes, with minimal prep and no complicated steps. The result is a colorful, craveable salad that tastes like summer in every bite.

Storage Options

One of the best things about this Greek Orzo Pasta Salad is how well it keeps. It’s just as good – if not better – the next day.

Store leftovers in an airtight container in the fridge. It will stay fresh and flavorful for up to 4 days. The vinaigrette helps preserve the veggies, and the orzo holds up without getting mushy.

If you’re making this ahead of time for an event, you can keep the dressing separate and mix it in just before serving. This keeps everything extra crisp and fresh.

For quick lunches, divide the salad into individual containers. It's great eaten cold straight from the fridge, no reheating needed.

To revive leftovers, add a drizzle of olive oil and a fresh squeeze of lemon juice before eating. This brings back the brightness and prevents the salad from tasting flat.

Variations and Substitutions

This Greek Orzo Pasta Salad is endlessly customizable. Don’t be afraid to play around with the ingredients based on what you love or what’s in your fridge.

Try adding grilled chicken, shrimp, or chickpeas to turn this side dish into a satisfying main course. These protein options pair wonderfully with the Mediterranean flavors.

Swap out the vegetables as needed. Bell peppers, artichoke hearts, or even roasted zucchini would all be delicious here. The key is balancing crunchy, juicy, and savory textures.

If you don’t have orzo, try using small pasta shapes like ditalini, pearl couscous, or even quinoa for a gluten-free twist. Just make sure whatever you use holds up well to the dressing.

Want a creamier version? Stir in a spoonful of Greek yogurt or use a creamy feta dressing instead of the vinaigrette. It gives the salad a whole new feel while still keeping it light.

And of course, you can always spice it up. Add crushed red pepper flakes, a pinch of sumac, or a few spoonfuls of chopped fresh herbs like dill, parsley, or mint for extra brightness.

No matter how you tweak it, this salad is built to adapt. Have fun with it and make it your own – that’s the beauty of a great pasta salad.

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