Greek Orzo Pasta Salad Recipe

There's something irresistibly fresh about a Greek Orzo Pasta Salad — the way crisp vegetables, briny olives, and tangy feta cheese come together with tender pasta is simply magical. The bright lemon-oregano dressing ties everything together, delivering a bold Mediterranean flavor in every bite.

I first made this dish for a last-minute summer picnic, hoping to bring something light yet satisfying. It turned out to be the first bowl emptied at the table — even my picky eater asked for seconds! Since then, it's become a year-round staple in our kitchen.

Whether you're hosting a backyard barbecue, need a quick lunch meal prep, or just want a vibrant side dish, this salad hits all the right notes. Let’s dive into why you’ll fall in love with it.

Why You’ll Love This Greek Orzo Pasta Salad

Get ready to discover your new go-to pasta salad. This Greek Orzo Pasta Salad is more than just pretty to look at — it’s packed with flavor, easy to make, and surprisingly versatile.

First off, it’s incredibly quick and easy. The orzo cooks in under 10 minutes, and the rest of the ingredients are simple to chop and toss together. It’s one of those recipes you can throw together while multitasking dinner or packing for an event.

It’s also refreshingly healthy. Full of fiber-rich veggies, heart-healthy olive oil, and just the right amount of cheese, this dish manages to feel indulgent while still being good for you.

This salad is also budget-friendly. With basic pantry staples and seasonal vegetables, it’s an affordable way to feed a crowd or prep lunches for the week.

And best of all, it’s incredibly versatile. You can serve it warm or cold, make it vegetarian or add grilled chicken or shrimp, and swap ingredients based on what you have on hand.

From summer potlucks to weekday lunches, this Greek Orzo Pasta Salad is the dish that keeps on giving.

Ingredients Notes

This vibrant pasta salad relies on a handful of fresh, flavorful ingredients that come together in perfect harmony. Here’s what makes each component special:

Orzo pasta is the heart of this recipe. Though it looks like rice, orzo is a tiny pasta that cooks quickly and has a lovely, tender bite. Its small shape makes it ideal for absorbing dressing and mingling with the chopped vegetables.

Cucumbers bring a refreshing crunch. I recommend using English cucumbers or Persian cucumbers since they have thin skins and fewer seeds. Dice them small so they blend evenly with the orzo.

Cherry tomatoes add a juicy sweetness and a pop of color. Halve them for bite-sized bursts of flavor throughout the salad.

Kalamata olives provide that signature Greek flair — salty, briny, and bold. Be sure to use pitted olives and slice them in half so they distribute nicely.

Feta cheese brings creaminess and tang. Crumbled fresh from a block of feta is best for taste and texture, but pre-crumbled works in a pinch.

To finish it all off, you’ll need a few kitchen staples for the dressing: olive oil, lemon juice, red wine vinegar, garlic, and dried oregano. This zesty vinaigrette infuses the salad with bold Mediterranean flavor.

As for equipment, all you need is a large mixing bowl, a small jar or bowl for the dressing, and a medium pot to cook the orzo. No fancy tools required!

How To Make This Greek Orzo Pasta Salad

Bringing this salad together couldn’t be simpler, and the process is just as enjoyable as the final result.

Start by boiling a medium pot of salted water. Add the orzo pasta and cook according to the package instructions — usually about 7–9 minutes. Once tender, drain and rinse under cold water to stop the cooking and keep the pasta from sticking.

While the orzo cooks, prep your veggies. Halve the cherry tomatoes, dice the cucumber, slice the olives, and chop the red onion finely. If raw onion is too sharp for your taste, soak it in cold water for 10 minutes to mellow the flavor.

In a small jar or bowl, whisk together the dressing: combine olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Give it a good shake or stir until emulsified and flavorful.

Once the orzo has cooled, transfer it to a large bowl. Add the chopped vegetables, crumbled feta, and pour over the dressing. Toss everything gently to combine, making sure each bite is coated in that delicious vinaigrette.

Let the salad rest for 10–15 minutes before serving to allow the flavors to meld. This dish gets even better as it sits, making it ideal for making ahead.

All in all, you’re looking at just about 25–30 minutes from start to finish, and you’ll end up with a colorful, crowd-pleasing dish that looks as great as it tastes.

Storage Options

This salad is as convenient as it is tasty — perfect for meal prepping or planning ahead.

Store your Greek Orzo Pasta Salad in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious with time.

If the salad seems a bit dry after storing, just drizzle a little more olive oil or lemon juice and give it a quick toss before serving. It springs right back to life!

This salad doesn’t freeze well due to the fresh veggies and feta, but it holds up beautifully in the fridge, making it a smart choice for lunchboxes, picnics, or easy dinners.

To reheat (if serving warm), microwave it in short bursts, but keep in mind that it’s best served chilled or at room temperature.

Variations and Substitutions

One of the best things about this salad is how flexible it is. You can tweak it to suit your tastes, dietary needs, or what’s hanging out in your fridge.

Want more protein? Add in grilled chicken, shrimp, or chickpeas. These ingredients blend seamlessly with the Greek flavors while making the dish more filling.

Need it dairy-free? Simply skip the feta or replace it with a vegan alternative. The dressing and veggies still bring plenty of flavor.

Looking to sneak in more greens? Toss in a handful of baby spinach, arugula, or chopped fresh parsley for added nutrition and a burst of color.

Prefer a different pasta? While orzo is classic, this salad works well with small shells, ditalini, or even couscous for a fun twist.

Craving more crunch? Try adding toasted pine nuts or sliced almonds on top just before serving for a satisfying texture contrast.

This salad welcomes creativity, so don’t be afraid to experiment and make it your own. With a base this good, you really can’t go wrong.

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