Summer Greek Orzo Pasta Salad Recipe

There's something about the bright, zesty flavors of a Summer Greek Orzo Pasta Salad that instantly brings sunshine to your plate. With its crisp vegetables, briny feta, and refreshing lemon-oregano vinaigrette, every bite bursts with Mediterranean goodness.

this Recipe

I first made this salad for a neighborhood potluck on one of the hottest days of July. It disappeared within minutes! Since then, it's become my go-to for BBQs, picnics, and quick weeknight dinners.

Best of all, it’s incredibly easy to whip up ahead of time and gets even better after a few hours in the fridge. Let’s dive into why you’re about to fall in love with this summery staple.

Why You'll Love This Summer Greek Orzo Pasta Salad

This refreshing salad is more than just a side dish — it's a crowd-pleasing star of any warm-weather spread.

It’s quick and easy. From stovetop to table, this recipe takes just 30 minutes to make. You’ll cook the orzo, chop some fresh veggies, whisk up a simple dressing, and you’re done. Perfect for last-minute gatherings or meal prep.

It's light yet satisfying. The orzo gives just enough starch to make it filling, while the crisp cucumber, juicy tomatoes, and sharp red onion keep things fresh and vibrant. A sprinkle of feta and olives adds richness without weighing it down.

It’s make-ahead friendly. This salad actually improves as it sits! The flavors meld beautifully after a few hours in the fridge, making it an excellent option for prepping the night before a get-together.

It's totally customizable. Don’t have feta? Try goat cheese. No orzo? Sub in couscous or quinoa. Whether you’re catering to picky eaters or using up what’s in the fridge, this recipe adapts effortlessly.

By the end of your first bite, you’ll understand why this salad has earned a permanent place in my summer rotation.

Ingredients Notes

What makes this Summer Greek Orzo Pasta Salad truly shine is the balance of fresh, flavorful ingredients. Each element adds texture and taste, so choosing quality components is key.

Orzo is a small rice-shaped pasta that cooks quickly and absorbs flavors beautifully. It creates the perfect base for this salad, offering a tender chew that contrasts nicely with the crunchy vegetables. Be sure to salt the pasta water generously — it makes a big difference!

Cherry tomatoes bring bursts of juicy sweetness. I like using a colorful mix of red and yellow varieties for a vibrant look. Halve them for the best texture and to help them absorb the tangy dressing.

Cucumbers offer a cooling crunch that makes this salad extra refreshing. I prefer English cucumbers because their skin is tender and they’re nearly seedless, but you can peel and deseed regular cucumbers if that’s what you have.

Feta cheese adds that unmistakable Greek flavor. Go for a block of feta packed in brine if possible — it’s creamier and tangier than pre-crumbled versions. Crumble it yourself right before mixing it in for the best texture.

Kalamata olives and red onions give the salad a briny, punchy kick. Slice the olives in halves or quarters, and soak the onion slices in cold water for 10 minutes if you want a milder flavor.

To bring it all together, you’ll need a large mixing bowl, a sharp knife, and a small jar or whisking bowl for the vinaigrette.

How To Make This Summer Greek Orzo Pasta Salad

Putting this salad together couldn’t be easier — and the results are worth every minute.

Start by cooking the orzo in well-salted boiling water until al dente, about 8–10 minutes. Stir occasionally to keep the grains from sticking. Once cooked, drain it and rinse under cool water to stop the cooking and prevent clumping.

While the pasta cooks, prep your veggies. Halve the cherry tomatoes, dice the cucumbers, thinly slice the red onions, and crumble the feta cheese. Chop the Kalamata olives as desired. Place everything in a large bowl and give it a gentle toss.

Next, make your vinaigrette. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, dijon mustard, garlic, dried oregano, salt, and pepper. Taste and adjust seasoning as needed. The lemon adds brightness, while the mustard helps emulsify the dressing.

Add the cooled orzo to the bowl with the vegetables, then pour the vinaigrette over everything. Gently toss until all the ingredients are evenly coated. Don’t worry if it seems a bit saucy — the pasta will soak up the flavors as it sits.

Let the salad chill in the fridge for at least 30 minutes before serving. This helps all the ingredients marinate and intensify their flavor. Serve cold or at room temperature with an extra sprinkle of feta on top.

From start to finish, this dish comes together in about half an hour — even faster if you prep the veggies while the orzo cooks. The result is a salad that’s colorful, crisp, and bursting with flavor.

Storage Options

This salad is a dream when it comes to storing and making ahead.

You can refrigerate the finished salad in an airtight container for up to 4 days. The flavors continue to deepen over time, and it never gets soggy thanks to the hearty ingredients.

If you’re prepping in advance for a party or potluck, consider storing the vinaigrette separately and mixing it in an hour or two before serving. This keeps the vegetables extra crisp.

To pack individual servings for lunches, spoon the salad into meal prep containers and top with a bit of extra feta and a lemon wedge. It’s perfect cold, so no microwave needed!

When reheating isn’t required, this makes an excellent grab-and-go lunch or light dinner.

Variations and Substitutions

This Summer Greek Orzo Pasta Salad is as flexible as it is flavorful. You can easily tweak it based on what you have in your fridge or pantry.

Swap the orzo for quinoa, couscous, or even brown rice if you need a gluten-free option. Just be sure to cool your grain completely before mixing in the other ingredients.

Instead of feta, try crumbled goat cheese or even small chunks of fresh mozzarella for a milder taste. Vegan? A plant-based feta alternative works beautifully here too.

Add extra veggies like bell peppers, artichoke hearts, or baby spinach for a nutritional boost and even more color. Roasted red peppers are another great addition.

If you’re serving this as a main dish, consider tossing in some grilled chicken, shrimp, or chickpeas for extra protein. It turns this side dish into a complete, satisfying meal.

Don’t have red wine vinegar? Sub in white wine vinegar or even a splash of balsamic for a slightly different flavor twist.

Experiment with different herbs too — a bit of fresh dill or parsley can take the flavor in a whole new direction.

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