Greek Orzo Pasta Salad Recipe

There's something undeniably refreshing about a chilled Greek orzo pasta salad on a warm day. The tender orzo mingles with crisp cucumbers, juicy cherry tomatoes, and briny olives, all tossed in a zesty lemon-oregano dressing that sings of sunshine and summer breezes.

this Recipe

I started making this salad for weekend picnics and quickly discovered just how much my family loved it. Now it's on regular rotation for lunches, potlucks, and light dinners. It’s quick to prepare, super flavorful, and holds up beautifully in the fridge – making it a staple in our kitchen.

Let’s dive into what makes this Greek orzo pasta salad a recipe you’ll come back to again and again.

Why You'll Love This Greek Orzo Pasta Salad

Get ready to fall in love with the fresh, Mediterranean flavors packed into every bite of this orzo pasta salad. It’s not just delicious – it’s also one of the easiest, most satisfying dishes you can throw together.

First and foremost, this recipe is incredibly easy to make. Whether you’re cooking for a crowd or just need a quick weekday lunch, it comes together in under 30 minutes. No complicated steps, no fancy tools – just wholesome, simple ingredients doing what they do best.

It’s also perfect for meal prep. Since the flavors actually get better after a few hours in the fridge, you can make it ahead of time and enjoy it throughout the week. It’s one of those dishes that truly tastes even better the next day.

This salad is naturally vegetarian and can easily be made vegan by skipping the cheese or using a dairy-free option. It’s a great choice for accommodating a range of dietary needs without sacrificing flavor.

And finally, it’s incredibly versatile. Serve it as a light main course, a side for grilled chicken or fish, or as part of a Mediterranean-style mezze spread. However you dish it up, it’s guaranteed to be a hit.

Ready to see what goes into this irresistible salad? Let’s take a closer look at the ingredients.

Ingredients Notes

The beauty of this Greek orzo pasta salad lies in its fresh, bold ingredients. Each one brings a unique texture and flavor that works together to create a dish that’s bright, crisp, and deeply satisfying.

Orzo pasta is the foundation here. Though it looks like rice, orzo is a small, rice-shaped pasta that cooks up tender and slightly chewy – perfect for soaking up the lemony dressing. Be sure to cook it al dente and rinse with cold water to stop the cooking and cool it down quickly.

Cherry tomatoes add a burst of sweetness and juiciness. I like to slice them in halves or quarters depending on their size. Their vibrant color and fresh flavor balance the salty ingredients beautifully.

Kalamata olives bring the bold, briny punch that’s a hallmark of Greek cuisine. Their dark purple color and distinct flavor stand out in every bite. Be sure to buy pitted olives for convenience, and give them a rough chop before tossing into the salad.

Feta cheese adds a creamy, tangy richness that ties everything together. I prefer using a block of feta and crumbling it myself – the texture is so much better than pre-crumbled varieties. If you're going dairy-free, try adding diced avocado for creaminess without the cheese.

You’ll also need fresh vegetables like cucumber and red onion to round out the salad. The cucumber adds crunch and a cool freshness, while the red onion gives a subtle sharpness. Slice the onion thinly so it doesn’t overpower the other ingredients.

As for equipment, all you need is a pot to cook the pasta, a knife and cutting board, and a large bowl to mix everything together. A small jar or whisk is handy for blending the dressing ingredients.

How To Make This Greek Orzo Pasta Salad

Making this Greek orzo pasta salad is simple, quick, and totally stress-free. Here’s how it all comes together.

Start by cooking your orzo in salted water according to the package directions. You want it to be al dente – tender but still with a little bite. Once it’s done, drain and rinse under cold water to cool it down and stop the cooking process. Set it aside while you prep the rest.

Next, chop up your vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Give the olives a quick rough chop, and crumble the feta. Try to keep everything bite-sized for easy eating.

Now it’s time for the dressing. In a small bowl or jar, whisk together olive oil, fresh lemon juice, red wine vinegar, garlic, dried oregano, salt, and pepper. Taste and adjust the seasoning as needed – you want a bright, tangy flavor that complements the bold ingredients.

In a large mixing bowl, combine the cooled orzo, vegetables, olives, and feta. Pour the dressing over the top and toss everything together gently until well coated. The key is to mix without mashing – you want to keep the textures intact.

Let the salad chill in the fridge for at least 30 minutes before serving. This gives the flavors a chance to meld together. When you're ready to serve, give it a quick toss and adjust the seasoning one more time if needed.

From start to finish, this recipe takes about 25–30 minutes, and most of that is just chopping and mixing. The end result is a vibrant, fresh salad that feels like a little escape to the Mediterranean.

Storage Options

This Greek orzo pasta salad is ideal for making ahead, and it stores beautifully in the fridge.

For best results, transfer any leftovers to an airtight container and refrigerate. It will stay fresh for up to 4 days, though the flavors tend to peak on day two. The orzo will absorb some of the dressing over time, so you may want to add a splash of olive oil or lemon juice before serving again.

If you're making this for a gathering, you can prep all the ingredients a day ahead and toss them with the dressing just before serving. This keeps everything crisp and fresh.

This salad is not freezer-friendly – the fresh vegetables and feta don’t hold up well to freezing and thawing. Stick to the fridge for storage and enjoy it fresh for the best taste and texture.

To reheat? Well, actually, don’t. This salad is meant to be eaten cold or at room temperature. If it’s been in the fridge, just let it sit out for 15–20 minutes before serving to bring out the flavors.

Variations and Substitutions

One of the best things about this Greek orzo pasta salad is how adaptable it is. With just a few tweaks, you can customize it to fit your taste, dietary needs, or whatever you have on hand.

Want to add some protein? Grilled chicken, shrimp, or chickpeas are excellent additions. They turn this side dish into a satisfying main course that’s still light and fresh.

If you’re not a fan of olives, feel free to leave them out or swap in something milder like capers or artichoke hearts. Both will add a nice briny note without overpowering the other ingredients.

For a dairy-free version, simply omit the feta or use a plant-based alternative. A sprinkle of nutritional yeast or some diced avocado can also add creaminess and flavor.

You can also play with the herbs. Fresh dill, parsley, or mint make lovely additions if you have them on hand. They brighten up the dish and add extra layers of flavor.

Don’t have orzo? No problem. Couscous, small shells, or even quinoa can work in its place. Just be sure to adjust the cooking time accordingly and chill the base before mixing with the other ingredients.

The bottom line? This is a forgiving, flexible recipe that welcomes creativity. Don’t be afraid to experiment – some of my favorite versions have come from last-minute swaps and pantry cleanouts.

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