Greek Orzo Pasta Salad Recipe

There’s something undeniably satisfying about the bright, tangy flavor of Greek Orzo Pasta Salad—it’s like a bite of sunshine in every forkful. This chilled salad is bursting with vibrant Mediterranean ingredients, from briny olives and juicy tomatoes to creamy feta and crisp cucumbers.

this Recipe

I first whipped this up for a last-minute potluck when I had little more than a box of orzo and a few pantry staples. It turned out to be the star of the spread—and now, it’s a staple at every barbecue, picnic, and lazy summer lunch.

Whether you're looking for a quick meal prep option, a crowd-pleasing side dish, or just something light and refreshing, this Greek Orzo Pasta Salad ticks every box. Let’s dive in!

Why You'll Love This Greek Orzo Pasta Salad

Get ready to fall in love with your new go-to salad recipe. This Greek Orzo Pasta Salad isn’t just packed with flavor—it’s a meal-prep dream and a summer essential.

First off, it’s incredibly quick and easy. You can have this entire dish ready in under 30 minutes, making it perfect for busy weeknights or last-minute gatherings. No fancy equipment or complicated steps here—just toss, chill, and serve.

It’s the definition of make-ahead friendly. In fact, the flavors get even better after a few hours in the fridge. That makes it perfect for prepping the night before and enjoying for lunch or dinner the next day.

Budget-friendly? Absolutely. With mostly pantry and produce staples, this salad feeds a crowd without breaking the bank. A little feta goes a long way, and orzo stretches beautifully.

And let’s not forget how versatile it is. Add grilled chicken or chickpeas to turn it into a full meal, or swap in your favorite veggies to suit what’s in season—or what’s in your fridge.

Once you make this once, you’ll find yourself coming back to it all summer long.

Ingredients Notes

The beauty of this Greek Orzo Pasta Salad lies in its clean, fresh ingredients. Each one adds color, texture, and unmistakable Mediterranean flair.

Orzo is the star of the show. This rice-shaped pasta cooks up quickly and holds its shape well, making it ideal for pasta salad. Be sure to cook it just until al dente and rinse it under cold water to stop the cooking and keep it from sticking together.

Cherry tomatoes bring a burst of sweetness and color. I like to halve them so their juices mix into the dressing a bit, enhancing every bite with bright tomato flavor. Grape tomatoes work too—just go with what looks best.

Cucumbers add crunch and freshness. I prefer using English cucumbers because they’re seedless and have a tender skin, which means no peeling or seeding required. Just dice and go!

Feta cheese provides that classic creamy tang. Look for a block of feta in brine, if you can find it, and crumble it yourself. The texture and flavor are far superior to pre-crumbled versions.

Kalamata olives lend a rich, salty depth that contrasts beautifully with the crisp veggies and light lemon dressing. Make sure to pit them (or buy them already pitted!) and slice them for easy bites.

As for equipment, all you’ll need is a pot for boiling the pasta, a cutting board, a sharp knife, and a large mixing bowl. Simple tools for a simply amazing dish.

How To Make This Greek Orzo Pasta Salad

Making this fresh and flavorful pasta salad couldn’t be easier. Here's how to bring it all together:

Start by cooking the orzo in a large pot of salted boiling water. Follow the package directions, but aim for just shy of al dente since it will soften slightly as it sits in the dressing. Once it’s cooked, drain it and rinse under cold water to cool it down and stop the cooking process.

While the orzo is cooling, prep your vegetables. Halve the cherry tomatoes, dice the cucumber, and slice the red onion thinly. If the onion is particularly strong, you can soak the slices in cold water for 10 minutes to mellow the flavor without losing the crunch.

Now, make your dressing. In a small bowl or jar, whisk together olive oil, fresh lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. The lemon and vinegar give the dressing its zippy, fresh base, while oregano brings that unmistakable Greek flavor.

In a large bowl, combine the cooled orzo, chopped vegetables, feta, and olives. Pour the dressing over everything and toss gently but thoroughly to coat. Take your time here—you want every bite to have a little bit of everything.

Let the salad chill in the fridge for at least 30 minutes before serving. This gives the flavors time to mingle and intensify. Give it one final toss and taste for seasoning just before serving—sometimes a little extra lemon or pinch of salt is all it needs.

From start to finish, you’re looking at about 25–30 minutes of total time. It’s fast, easy, and full of fresh Mediterranean goodness.

Storage Options

One of the best parts about this Greek Orzo Pasta Salad is how well it stores. In fact, I often double the recipe just so I have leftovers for the week.

To store, transfer the salad to an airtight container and place it in the refrigerator. It will stay fresh for up to 4 days, making it an ideal meal-prep option.

If you’re planning to make it ahead for a party or event, you can prep all the components—pasta, chopped veggies, and dressing—separately. Combine them a few hours before serving to keep everything crisp and vibrant.

Leftovers are delicious cold straight from the fridge, but you can also let it sit at room temperature for about 15 minutes before eating to bring out more flavor.

To rehydrate the pasta if it’s absorbed too much dressing over time, just add a splash of olive oil or lemon juice and toss well before serving.

Variations and Substitutions

One of the best things about this recipe is how easy it is to make it your own. A few small tweaks can give you a whole new flavor profile or help you adapt to what you have on hand.

Add protein to make it a meal. Grilled chicken, shrimp, or even canned chickpeas work beautifully here and make the salad more filling. I love tossing in leftover grilled chicken from the night before for a no-fuss lunch.

Switch up the veggies. Don’t have cherry tomatoes or cucumbers? Try chopped bell peppers, artichoke hearts, or even roasted zucchini. This salad is very forgiving and loves whatever you throw at it.

Use a different pasta shape if needed. While orzo is traditional and texturally ideal, small pasta shapes like ditalini or mini shells can also work in a pinch. Just adjust your cooking time accordingly.

Make it dairy-free by skipping the feta or swapping in a dairy-free cheese alternative. A sprinkle of nutritional yeast can add some cheesy depth without the dairy.

Play with the herbs. Fresh parsley, dill, or mint can all add a refreshing twist. A handful of chopped herbs right before serving brightens everything up.

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