Skip to content 
Have you ever craved a dish that transports you straight to a sun-drenched Greek island, bursting with fresh flavors and zero fuss? That’s exactly what this Greek Orzo Pasta Salad delivers—my go-to summer staple that I’ve whipped up countless times for picnics and barbecues. The first time I made Greek Orzo Pasta Salad, it was on a whim with whatever veggies I had in the fridge, and it turned out so incredibly refreshing that it’s now a family favorite. With its zesty lemon dressing and tangy feta, this Greek Orzo Pasta Salad is the perfect blend of hearty pasta and crisp Mediterranean veggies. I’m excited to share this easy recipe with you, because trust me, once you try it, you’ll be hooked.
In my experience, the magic of Greek Orzo Pasta Salad lies in its versatility—you can enjoy it warm, cold, or at room temperature, making it ideal for any occasion. It’s not just a side; sometimes I even turn it into a light main dish by adding grilled chicken. Let’s dive into how you can create your own delicious Greek Orzo Pasta Salad at home and impress everyone with its vibrant taste.
Key Takeaways:
- This Greek Orzo Pasta Salad is a fresh, Mediterranean-inspired dish packed with veggies and feta for a burst of flavor.
- Prep time is just 20 minutes, with cooking taking another 10, so it’s a quick meal option even on busy weeknights.
- The tangy lemon-olive oil dressing ties everything together for an authentic Greek taste that’s light yet satisfying.
- Chill the ingredients before mixing to enhance the crisp textures and prevent sogginess.
- Store leftovers in an airtight container for up to 3 days; it tastes even better the next day!
Why You’ll Adore This Greek Orzo Pasta Salad
Fresh Mediterranean Vibes: There’s something undeniably invigorating about the combination of cucumbers, tomatoes, and olives in this salad—it’s like a taste of Greece in every bite. I love how it feels light on the palate yet filling enough to stand alone. You’ll find yourself reaching for seconds without the heaviness of traditional pasta dishes.
Quick and Easy Prep: Who has time for complicated recipes on hot days? This one comes together in under 30 minutes, using mostly pantry staples. In my kitchen, it’s a lifesaver for last-minute gatherings, and the minimal cleanup is a huge bonus.
Customizable for Any Diet: Whether you’re vegetarian or just watching calories, this Greek Orzo Pasta Salad adapts effortlessly—swap feta for a vegan alternative or add protein for heartiness. It’s versatile enough to suit picky eaters too. What I find interesting is how it always gets rave reviews at potlucks.
Make-Ahead Friendly: Plan ahead and let the flavors meld overnight for even more depth. It’s perfect for meal prepping, saving you time during the week. Honestly, the convenience makes it a staple in my rotation, and I bet it’ll become one in yours too.
Essential Ingredients for Greek Orzo Pasta Salad
Orzo Pasta: This tiny, rice-shaped pasta is the star of the show, providing a hearty base that’s perfect for absorbing the zesty dressing without getting mushy. I always opt for whole wheat orzo when I want to add a bit more fiber, but the classic version works beautifully too. In Greek Orzo Pasta Salad, it soaks up all the Mediterranean flavors, making each bite satisfying and textural.
Feta Cheese: Crumbled feta brings that signature salty tang that screams authentic Greek cuisine—it’s creamy yet crumbly, adding a luxurious contrast to the fresh veggies. Don’t skimp on quality here; a good block of feta elevates the entire dish. I’ve found that marinating it briefly in the dressing intensifies its flavor even more.
Lemon and Olive Oil: These form the backbone of the dressing, with lemon’s bright acidity cutting through the richness and olive oil providing a silky smoothness. Freshly squeezed lemon juice is key—bottled just doesn’t compare in my book. For the ultimate Greek Orzo Pasta Salad, use extra-virgin olive oil to infuse that fruity note that ties everything together.
Ingredients
- 1 cup orzo pasta
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 4 oz feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- Juice of 2 lemons
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Greek Orzo Pasta Salad Instructions
- Cook the orzo pasta in a large pot of salted boiling water according to package instructions, usually about 8-10 minutes until al dente. Drain and rinse under cold water to stop the cooking process, then toss with a drizzle of olive oil to prevent sticking. This step ensures your Greek Orzo Pasta Salad has perfectly textured pasta that holds up to the dressing.
- While the orzo cools, prepare the vegetables: dice the cucumber, halve the tomatoes, chop the red onion, and slice the olives. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper to create the dressing—give it a taste and adjust seasoning as needed.
- In a large mixing bowl, combine the cooled orzo with all the chopped veggies, herbs, and crumbled feta. Pour the dressing over the mixture and toss gently to coat everything evenly. Let it sit for at least 10 minutes to allow the flavors to meld; for the best Greek Orzo Pasta Salad, chill for an hour before serving.
How to Make Greek Orzo Pasta Salad
Cook the Orzo Perfectly
Start by bringing a pot of salted water to a rolling boil—think of it like giving the pasta a flavorful bath right from the start. Add the orzo and cook until it’s just tender, with a slight bite, because nobody wants mushy pasta in their Greek Orzo Pasta Salad. Once done, drain it quickly and shock it in ice water; this stops the cooking and keeps everything vibrant and separate. In my experience, this simple step makes all the difference in texture.
Prep Your Fresh Veggies
Chop the cucumber into bite-sized pieces for that refreshing crunch, and halve those cherry tomatoes to let their juices mingle with the dressing. Finely dice the red onion to avoid overpowering bites—trust me, a little goes a long way for that sharp contrast. Slice the olives and crumble the feta by hand for irregular chunks that melt slightly into the mix; the sensory pop of colors and smells here is what makes prepping so enjoyable. Timing-wise, do this while the orzo cools to keep things efficient.
Mix and Dress the Salad
Now, in a big bowl, toss the orzo with all your prepped ingredients, adding the fresh herbs last to preserve their aroma. Whisk up the dressing with fresh lemon juice squeezed right over the bowl—watch out for seeds! Drizzle it in and fold everything together gently; this Greek Orzo Pasta Salad should look like a colorful confetti bowl. Let it rest; the flavors deepen as it sits, turning good into great.
Pro Tips for the Best Greek Orzo Pasta Salad
Use Fresh Herbs: Opt for fresh parsley and dill over dried—they add a brighter, more authentic punch that elevates the whole dish.
Don’t Overcook the Orzo: Al dente is key; test a piece a minute early to ensure it holds up in your Greek Orzo Pasta Salad.
Taste as You Go: Adjust the lemon and salt before serving; a little extra zest can make all the difference in balance.
You Must Know
- This recipe serves 6 as a side or 4 as a main, making it great for gatherings.
- Orzo is gluten-free if you swap for a rice alternative, keeping it inclusive.
- The salad gets better after marinating, so prep ahead for peak flavor.
- It’s naturally low-carb friendly with plenty of veggie volume.
How to Store Greek Orzo Pasta Salad
To keep your Greek Orzo Pasta Salad fresh, transfer it to an airtight container and refrigerate immediately—it’ll last up to 3 days without losing its charm. Avoid freezing, as the veggies and pasta can become watery upon thawing, altering the texture you love. For reheating, if you must, bring it to room temp or gently warm portions in the microwave, but honestly, it’s best enjoyed cold or at room temperature straight from the fridge.
Customizing Your Greek Orzo Pasta Salad
Feel free to swap in bell peppers for cucumbers if you want more color and sweetness, or add chickpeas for extra protein to make it a fuller meal. For a vegan twist, skip the feta and use nutritional yeast or tofu crumbles—they mimic that tang without dairy. I’ve even grilled shrimp and tossed them in for a seaside vibe; the beauty of Greek Orzo Pasta Salad is how it bends to your pantry and preferences. Check out our Arabic Chopped Salad for more veggie inspiration.
What to Serve with Greek Orzo Pasta Salad
Pair this vibrant dish with grilled souvlaki or gyros for a full Greek feast—the smoky meats complement the fresh acidity perfectly. For lighter options, try it alongside hummus and pita bread, or even as part of a mezze platter with dolmades. Don’t forget a crisp white wine like Assyrtiko, or for non-alcoholic, sparkling water with lemon. In my experience, it shines at barbecues next to BBQ Chicken Skewer Salad, creating a balanced, crowd-pleasing spread.
Greek Orzo Pasta Salad
This Greek Orzo Salad is packed to the brim with flavour and so simple to make!
Timing
Recipe Details
Ingredients
- 01 1/3 cup Extra Virgin Olive Oil ((80ml))
- 02 3 tbsp Red Wine Vinegar
- 03 1 small bunch Fresh Parsley ((finely diced (1oz/30g)))
- 04 1 heaped tsp Dried Oregano
- 05 1/4 tsp Salt ((plus more to taste if desired))
- 06 1/4 tsp Black Pepper ((plus more to taste if desired))
- 07 150g / 5.3oz Baby Plum Tomatoes ((halved))
- 08 100g / 3.5oz Feta ((sliced into tiny cubes))
- 09 100g / 3.5oz Kalamata Olives ((halved))
- 10 3 tbsp very finely diced Red Onion (((1/2 small/medium onion)))
- 11 1 small clove Garlic ((very finely diced))
- 12 300g / 1 1/2 cups uncooked Orzo
- 13 75g / 2.6oz Green Pepper ((finely diced))
- 14 75g / 2.6oz Cucumber ((sliced into thin quarter pieces))
- 15 1/2 Lemon ((juice only))
Instructions
In a large mixing/salad bowl, whisk together extra virgin olive oil, red wine vinegar, parsley, oregano and salt & pepper. Add in the tomatoes, feta, olives, onion & garlic and stir to combine. Leave it all to marinate for as long as you have time for. I recommend at least an hour, which you can do at room temp. Any longer cover in the fridge (up to overnight). Stir everything every now and then if you can.
Cook the orzo in salted boiling water until al dente, then drain and rinse with cold water until completely cool. Give it a good shake to discard the excess water, then add into the bowl. Stir in the pepper and cucumber.
Stir in the juice of half a lemon (or to taste) then check for seasoning and adjust if needed. The lemon, salt and pepper give the final layer of seasoning, so be generous if you need to.
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Greek Orzo Pasta Salad
Can I make Greek Orzo Pasta Salad ahead of time?
Absolutely, it’s one of the best make-ahead dishes—prepare it up to a day in advance and store in the fridge for flavors to intensify. Just add any extra herbs right before serving to keep them fresh. This saves so much time for parties or meal prep.
How long does Greek Orzo Pasta Salad last in the fridge?
It stays fresh for 3-4 days in an airtight container, though the veggies might soften slightly over time. Always check for any off smells before eating. For longer storage, consider freezing the plain orzo base separately.
Is Greek Orzo Pasta Salad gluten-free?
Not with traditional orzo, but you can easily swap it for gluten-free pasta or quinoa to make it suitable. The rest of the ingredients are naturally gluten-free, so it’s a simple adjustment. I recommend brands like Barilla for reliable gluten-free options.
Can I add protein to this Greek Orzo Pasta Salad?
Yes, grilled chicken, shrimp, or chickpeas work wonderfully to bulk it up into a main course. Toss in about a cup of cooked protein for balance—this Greek Orzo Pasta Salad becomes even more versatile and filling that way. For more ideas, see our 7-Day Mediterranean Diet Meal Plan.
What’s the best dressing substitute?
If you’re out of lemons, try red wine vinegar mixed with a touch of honey for similar brightness. Olive oil remains essential for that authentic Mediterranean feel. Experiment, but keep it light to let the veggies shine.
How do I make Greek Orzo Pasta Salad vegan?
Simply omit the feta or replace it with vegan feta or olives for extra brininess—this Greek Orzo Pasta Salad remains deliciously tangy and fresh. The rest is already plant-based, so it’s an easy switch for dairy-free diets. I’ve made it this way for friends and they love it just as much.
Can kids enjoy this recipe?
Most do, especially if you chop everything small and tone down the onion. It’s colorful and fun, like a pasta veggie mix they won’t suspect is healthy. Start with smaller portions to win them over.
What’s a good twist on the classic version?
Add roasted red peppers or artichokes for a smoky depth that pairs well with the herbs. It keeps the Greek essence while varying the texture. For similar inspiration, try our Caprese Pasta Salad.
Final Thoughts
From the first crunchy bite to the last zesty note, this Greek Orzo Pasta Salad captures everything I love about simple, flavorful Mediterranean cooking—fresh, easy, and endlessly satisfying. Whether you’re hosting a summer gathering or just treating yourself to a wholesome lunch, it’s a recipe that never disappoints. Give it a whirl in your kitchen today, and let me know how yours turns out—I’d love to hear your tweaks!