Greek Orzo Pasta Salad Recipe

There’s something undeniably satisfying about a chilled bowl of Greek Orzo Pasta Salad on a warm afternoon. With bright Mediterranean flavors, a rainbow of crisp vegetables, and the satisfying chew of tender orzo, it’s a dish that always disappears fast—whether served at a potluck or packed up for lunch.

I first whipped this together on a whim, trying to use up leftover feta and some olives languishing in the fridge. What started as a clean-out-the-crisper moment has turned into my go-to recipe for quick lunches, summer barbecues, and make-ahead dinners that actually taste better the next day.

The best part? It’s quick, customizable, and comes together with simple pantry staples. Let’s dig into why this Greek-inspired pasta salad deserves a permanent spot in your weekly rotation.

Why You’ll Love This Greek Orzo Pasta Salad

Get ready to fall in love with this flavor-packed, ultra-satisfying salad. It’s more than just a side dish—it’s a vibrant, crave-worthy meal that checks all the boxes.

First and foremost, it’s quick and easy to prepare. You can have everything chopped, mixed, and ready to serve in just about 30 minutes. No complicated steps, no fancy equipment—just toss, chill, and enjoy.

It’s also budget-friendly without tasting like it. Orzo is inexpensive and stretches beautifully, and most of the ingredients—like cucumbers, cherry tomatoes, and red onion—are easy to find year-round without breaking the bank.

Another reason to love this salad is its versatility. Eat it as a side, bulk it up with grilled chicken or chickpeas for a complete meal, or serve it alongside grilled meats for a fresh and tangy contrast.

And don’t forget about the make-ahead magic. This salad only gets better with time, which makes it perfect for meal prep or entertaining. Just whip it up the night before and let those bold Mediterranean flavors marinate overnight.

Whether you're planning a picnic, feeding a hungry crowd, or just need a break from boring weekday lunches, this orzo salad has your back. Now let’s take a look at what goes into it.

Ingredients Notes

What makes this Greek Orzo Pasta Salad truly sing is the combination of fresh, crunchy veggies, salty accents, and a simple yet flavorful vinaigrette. Every ingredient has a role to play in bringing brightness and balance to the dish.

Let’s start with the orzo pasta. This rice-shaped pasta is perfect for salads—it holds its shape, has a tender bite, and absorbs dressings without turning mushy. Be sure to cook it al dente and rinse it under cold water to stop the cooking process and keep the salad from becoming sticky.

The cherry tomatoes bring a juicy sweetness that balances the briny elements. I like using a colorful mix of red and yellow for extra visual appeal, but any ripe tomatoes will do the trick.

Then we have the English cucumber, which adds a cool, crisp contrast to the pasta. Peel it if the skin seems tough, but otherwise leave it on for added texture and color.

Kalamata olives are essential for that bold, salty punch. Make sure they’re pitted and halved so you don’t have any surprises. Their rich flavor pairs beautifully with the freshness of the other ingredients.

And of course, there’s the feta cheese—creamy, tangy, and slightly crumbly. It’s the soul of the salad. I prefer using a block of feta in brine and crumbling it myself, which yields a creamier texture and fuller flavor than pre-crumbled options.

You’ll also need a few pantry staples like red onion, lemon juice, olive oil, dried oregano, and red wine vinegar to make the zingy vinaigrette that ties it all together. No special tools are required—just a cutting board, a pot for boiling the pasta, and a large mixing bowl for assembly.

How To Make This Greek Orzo Pasta Salad

Creating this Greek-inspired salad is as simple as boil, chop, toss, and chill. Here’s exactly how I bring it all together.

Start by bringing a large pot of salted water to a boil and cooking the orzo according to the package directions. Once it’s al dente, drain it and rinse it under cold water. This not only stops the cooking but also removes excess starch, preventing the pasta from clumping.

While the pasta cooks, prep your veggies. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and halve the Kalamata olives. If you're using fresh herbs like parsley or dill (totally optional but highly recommended), go ahead and chop those too.

Next, let’s make the dressing. In a small bowl or mason jar, combine extra virgin olive oil, lemon juice, red wine vinegar, garlic, dried oregano, salt, and black pepper. Shake or whisk until well combined—this dressing is light, zippy, and complements the richness of the feta perfectly.

Now, toss everything together. In a large bowl, combine the cooled orzo, all your prepped vegetables, crumbled feta cheese, and the dressing. Stir gently to mix everything evenly without breaking up the ingredients too much.

Taste and adjust—add more salt, a splash more lemon, or an extra drizzle of olive oil if needed. Cover and refrigerate for at least 30 minutes to let the flavors meld. You’ll find it tastes even better the next day!

This salad takes about 30 minutes start to finish, plus chilling time. It’s a low-effort recipe with big payoff—exactly the kind of dish that earns a permanent spot in your recipe rotation.

Storage Options

This salad stores beautifully, which makes it perfect for meal prep or leftovers.

To store, transfer the pasta salad to an airtight container and refrigerate. It will stay fresh for up to 4 days, although it’s best enjoyed within the first two when the vegetables are still crisp.

If the salad seems a little dry after sitting, simply drizzle with a touch more olive oil or a splash of lemon juice to revive it before serving.

Avoid freezing this salad—the vegetables and feta don’t hold up well to freezing and thawing. The texture just isn’t the same.

When reheating isn’t needed (and it usually isn’t with this cold salad), just give it a good stir and dig in straight from the fridge.

Variations and Substitutions

The beauty of this dish is how easily it adapts to what you have on hand—or what your taste buds are craving.

If you want to make it more filling, add protein like grilled chicken, shrimp, or canned chickpeas. These all pair beautifully with the Mediterranean flavors and turn the salad into a satisfying main.

Not a fan of olives? Skip them or swap them with capers for a similar salty bite without the bold olive flavor. You can also reduce the quantity if you want a subtler taste.

Looking for a dairy-free option? Simply leave out the feta or sub in a vegan feta-style cheese. The salad still tastes fantastic thanks to the lemony dressing and vibrant veggies.

Try whole wheat orzo or even a gluten-free version if you have dietary restrictions. Just be sure to cook it according to the package and cool it thoroughly before tossing with the rest of the ingredients.

Want a creamier twist? Add a spoonful of Greek yogurt to the dressing for extra richness and tang. It makes the salad feel even more indulgent while still keeping things light.

Experiment, taste, and tweak. This salad is endlessly adaptable, and that’s what makes it such a staple in my kitchen. Every time I make it, I find new ways to switch things up—and it never disappoints.

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