Greek Orzo Pasta Salad Recipe

There’s something irresistible about the bright, zesty flavors of a well-made Greek orzo pasta salad. The juicy tomatoes, briny olives, creamy feta, and tangy dressing come together in a dish that’s both refreshing and satisfying.

this Recipe

I first made this salad for a summer picnic, and it was gone within minutes. Now, it’s my go-to for potlucks, quick lunches, or as a vibrant side dish to grilled chicken or fish. It’s budget-friendly, endlessly versatile, and keeps well in the fridge for days. Let’s dive into why this might just become your new favorite pasta salad.

Get ready to crave this with every bite—let’s talk about why this Greek Orzo Pasta Salad is a must-make.

Why You'll Love This Greek Orzo Pasta Salad

Get ready to fall in love with this Mediterranean-inspired side dish that doubles as a satisfying main. It’s everything you love about a Greek salad, combined with the comforting heartiness of pasta.

First, it’s incredibly quick and easy to make. The orzo cooks in just about 8 minutes, and while it boils, you can prep the rest of the ingredients. It’s one of those throw-together recipes that still manages to feel special.

This dish is light yet filling, making it ideal for warm weather meals or as a make-ahead lunch. The combination of fresh vegetables, herbs, and pasta makes it both nutritious and delicious.

You’ll also love how versatile it is. Want to make it vegan? Skip the feta. Need to use what’s in your fridge? Swap in cucumbers, bell peppers, or even roasted chickpeas. It’s a recipe that bends to your preferences.

And let’s not forget that it’s absolutely beautiful. The vibrant reds, greens, and creamy whites make this salad just as visually appealing as it is flavorful—perfect for entertaining or just perking up a weekday dinner.

Now that you're convinced, let’s talk ingredients.

Ingredients Notes

The beauty of this salad is that the ingredients are simple, but when combined, they create layers of bright, fresh, and savory flavors.

Orzo pasta is the backbone of the dish. Though it looks like rice, orzo is actually a small, rice-shaped pasta that soaks up flavors beautifully. Be sure to salt your cooking water generously—just like you would for any pasta—so the orzo is flavorful from the start.

Cherry tomatoes bring a pop of sweetness and color. When sliced in half, they release their juices into the salad, mingling with the dressing and giving every bite a burst of freshness.

Kalamata olives provide the briny, salty contrast that makes Greek salads so crave-worthy. Make sure to pit them before slicing, and go for a high-quality brand if possible—they really make a difference.

Feta cheese adds creamy richness and a slightly tangy kick. Use block feta if you can find it; it has a firmer texture and better flavor than pre-crumbled. Crumble it yourself for the perfect bite.

Red onion gives the salad its sharpness and a bit of crunch. If raw onion is too intense for your taste, you can soak it in cold water for 10 minutes before adding it to the salad. It softens both the texture and flavor.

To bring it all together, you’ll want a simple homemade vinaigrette. A mix of extra virgin olive oil, red wine vinegar, lemon juice, garlic, and oregano does the trick. It’s zesty and bold without overpowering the fresh veggies.

You won’t need much in the way of special tools—just a large mixing bowl, a good knife, and a pot for boiling the orzo. A citrus juicer and garlic press will make the prep even easier.

How To Make This Greek Orzo Pasta Salad

Making this dish is as easy as boil, chop, mix, and chill. Let me walk you through it so your salad turns out perfect every time.

Start by boiling a large pot of salted water and cooking the orzo according to package instructions. Stir occasionally to keep it from sticking. Once it’s al dente, drain it and rinse briefly under cold water to stop the cooking process and cool it down.

While the orzo is cooking, slice your cherry tomatoes in half, chop the red onion finely, and pit and slice your Kalamata olives. If you're using fresh parsley or dill, give it a rough chop as well. Crumble the feta and set it aside.

In a small bowl or jar, whisk together your dressing: olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper. Give it a taste and adjust as needed. It should be bright and punchy, as it will mellow once mixed with the pasta and veggies.

Combine the cooled orzo in a large bowl with the chopped vegetables, olives, and feta. Pour the dressing over everything and toss well to combine. You want every grain of pasta to be lightly coated in that delicious vinaigrette.

Let the salad sit in the fridge for at least 30 minutes before serving. This resting time lets the flavors meld beautifully. Give it one final toss before serving, and top with a bit more crumbled feta and fresh herbs for presentation.

From start to finish, this recipe takes about 30 minutes, most of it hands-off. It’s simple enough for a weekday lunch but elegant enough to bring to a party.

Storage Options

This salad keeps like a dream, which makes it ideal for meal prepping or making ahead for gatherings.

Store leftovers in an airtight container in the fridge for up to 4 days. The orzo may absorb some of the dressing as it sits, so you might want to add a splash of olive oil or lemon juice to freshen it up before serving again.

If you’re prepping this ahead of time, consider keeping the dressing separate until an hour before serving. This keeps the veggies crisp and the salad tasting fresh.

Freezing isn’t recommended for this dish. The texture of the orzo and the fresh vegetables can become mushy once thawed.

To reheat (if you're enjoying it warm), a quick zap in the microwave works fine. But truthfully, this salad shines the most when served chilled or at room temperature.

Variations and Substitutions

This Greek Orzo Pasta Salad is endlessly customizable, which means you can tweak it based on your tastes or what’s already in your kitchen.

For a vegan version, simply leave out the feta or replace it with a plant-based cheese alternative. You could also add in some chickpeas or white beans for protein and texture.

To make it gluten-free, swap out the orzo for a certified gluten-free pasta or even cooked quinoa. The salad will still have that Mediterranean flair with a slightly nuttier taste.

Add some extra veggies for a bulkier, fiber-rich version. Diced cucumber, chopped bell pepper, or baby spinach all make great additions and add crunch and color.

You can also turn this into a protein-packed meal by adding grilled chicken, shrimp, or even canned tuna. It transforms from side dish to main course in no time.

And for a spicy twist, toss in a few red pepper flakes or some diced pepperoncini. It adds just enough heat to contrast with the cool, creamy feta.

Don’t be afraid to get creative—this recipe is a starting point, and it’s perfect for experimenting with flavors and textures.

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