Greek Orzo Pasta Salad Recipe

There's something so refreshing about a bowl of Greek Orzo Pasta Salad on a warm afternoon. With tender pasta, crisp vegetables, tangy feta, and a zesty homemade dressing, this dish is bursting with Mediterranean sunshine in every bite.

I first made this salad on a whim for a summer potluck, and it disappeared in minutes. Since then, it’s become a staple at our house for quick lunches, BBQ sides, and make-ahead dinners. It's quick, easy to prepare, and always a crowd favorite.

The real magic? It tastes even better the next day, making it perfect for meal prep or entertaining. Let’s dive into what makes this recipe so irresistible.

Why You’ll Love This Greek Orzo Pasta Salad

This vibrant salad is more than just a side dish—it’s a go-to meal solution packed with flavor and flexibility. Whether you're prepping for a picnic or looking for a light dinner, here's why you'll want to keep this recipe in your rotation.

It’s incredibly easy to make. Cook the orzo, chop a few veggies, whisk up a simple dressing, and toss it all together. It’s ready in about 25 minutes and doesn’t require any fancy kitchen gadgets.

Perfect for meal prep. This salad actually improves as it sits, allowing the flavors to meld beautifully. Make a big batch on Sunday and enjoy it for lunch all week long.

Fresh, light, and full of texture. From the crunch of bell peppers to the creaminess of feta, every bite is balanced and satisfying. Plus, the lemony vinaigrette keeps things bright and zingy.

Totally customizable. Have extra grilled chicken, chickpeas, or olives? Toss them in! This base recipe plays well with a variety of add-ins depending on what you have on hand.

Trust me, once you make this Greek Orzo Pasta Salad, you’ll find yourself reaching for it again and again. Now let’s take a closer look at the ingredients.

Ingredients Notes

The charm of this salad lies in its simplicity—nothing fancy, just fresh, quality ingredients that shine on their own.

Orzo pasta forms the base of this dish. Though it looks like rice, it’s actually a small, rice-shaped pasta that cooks quickly and soaks up dressing beautifully. Be sure to salt your pasta water generously—it’s your only chance to season the orzo from within.

English cucumber adds a refreshing crunch without the extra wateriness of regular cucumbers. Dice it small so it distributes evenly throughout the salad, offering a crisp contrast to the soft pasta.

Cherry tomatoes bring juicy bursts of sweetness. I like to use a mix of red and yellow for color, but any ripe, sweet tomato will do. Halving them helps the juices mingle with the vinaigrette, creating even more flavor.

Kalamata olives add a briny punch that’s signature to Greek flavors. Slice them in half or quarters so they don’t overpower any bite. If you're not a fan of olives, you can skip them—but they really elevate the salad.

Feta cheese ties everything together with its salty creaminess. Look for a block of feta in brine for the best flavor and crumble it yourself—it’s much better than the pre-crumbled versions.

You don’t need any special equipment for this recipe—just a good knife, a large mixing bowl, and a small jar or bowl to shake or whisk up your dressing.

How To Make This Greek Orzo Pasta Salad

Making this Greek Orzo Pasta Salad couldn’t be easier. Here’s how to pull it together in just a few simple steps.

Start by boiling a pot of salted water and cook your orzo according to package instructions, usually about 7–9 minutes. Stir occasionally to prevent sticking. Once it’s al dente, drain it and rinse under cold water to stop the cooking and cool it down.

While the orzo is cooking, prepare your vegetables. Dice the cucumber, halve the cherry tomatoes, and slice the red onion thinly. You can soak the onion slices in a bit of cold water to mellow their bite if you’re sensitive to sharp flavors.

Next, whisk up your homemade Greek dressing. In a small bowl or jar, combine extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Shake or whisk until emulsified and taste to adjust seasoning.

Once the orzo is cool and well-drained, transfer it to a large bowl. Add in all your chopped veggies, Kalamata olives, and crumbled feta. Pour the dressing over everything and toss gently to combine.

Let the salad sit for at least 15 minutes before serving. This allows the flavors to meld beautifully. You can also chill it in the fridge for a few hours or even overnight—it gets better with time!

From start to finish, you’re looking at about 25 minutes. It’s a recipe that delivers big flavor with minimal effort, every time.

Storage Options

This Greek Orzo Pasta Salad is just as good on day three as it is fresh, making it an excellent option for leftovers and meal prep.

Store the salad in an airtight container in the refrigerator. It will keep well for 3 to 5 days, and the flavors deepen with time. Just give it a gentle stir before serving, as the dressing tends to settle.

If you want to make it ahead but keep the texture super fresh, consider storing the dressing separately and tossing just before serving.

Avoid freezing this salad—because of the fresh vegetables and feta, it doesn’t thaw well and becomes watery.

To reawaken chilled leftovers, drizzle a little extra olive oil or lemon juice and stir before serving. You can also add a fresh handful of herbs like parsley or basil for a boost of brightness.

Variations and Substitutions

One of the best things about this Greek Orzo Pasta Salad is how easy it is to tweak based on what you like or what you’ve got in your fridge.

Add protein for a more filling dish. Grilled chicken, shrimp, or even chickpeas make great additions. Just make sure anything warm is cooled before tossing it into the salad.

Swap the veggies to suit your tastes. Bell peppers, artichoke hearts, or baby spinach are great choices. Roasted red peppers add a smoky depth and beautiful color.

Make it gluten-free by using a gluten-free orzo or other small pasta shape. Just keep an eye on cooking time, as different brands vary.

Skip the dairy if needed. Omit the feta entirely or replace it with a plant-based alternative. The dressing and veggies are so flavorful, you won’t miss it too much.

Change up the dressing by using balsamic instead of red wine vinegar or adding a pinch of crushed red pepper for heat. A spoonful of honey or maple syrup can also add a subtle sweetness.

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