Greek Orzo Pasta Salad Recipe

There's something irresistibly fresh about a bowl of Greek Orzo Pasta Salad. With crisp cucumbers, juicy tomatoes, briny olives, and tangy feta all tossed in a lemony herb dressing, it’s a vibrant, flavor-packed dish that practically shouts summer.

I first threw this together on a sweltering July afternoon when I couldn’t bear turning on the oven. What started as a "clean out the fridge" experiment quickly became my go-to dish for BBQs, potlucks, and quick weekday lunches. It’s light, satisfying, and so easy to prep ahead.

Whether you’re making it for a family picnic or a quiet night in, this is one of those recipes that never disappoints. Let’s dive into what makes this salad so special.

Why You'll Love This Greek Orzo Pasta Salad

This isn’t just another pasta salad. This Greek Orzo Pasta Salad is the kind of dish that earns recipe requests every time it hits the table.

First off, it’s effortlessly quick. The orzo cooks in just about 10 minutes, and the rest is simply a matter of chopping and tossing. You can have the whole thing ready in under 30 minutes—yes, really.

It’s also incredibly refreshing. Between the crunch of cucumbers, the sweetness of cherry tomatoes, and that zingy lemon dressing, every bite bursts with Mediterranean flair. It’s like sunshine in a bowl.

Plus, it’s meal prep magic. This salad holds up beautifully in the fridge for days, making it ideal for lunches, picnics, or a no-cook dinner. The flavors actually get better the longer they mingle.

Finally, it’s highly customizable. Want to make it vegan? Just skip the feta. Add grilled chicken or chickpeas for extra protein. Swap veggies based on what’s in your crisper. This dish plays well with just about anything.

If you're ready to bring some bold Mediterranean flavors to your table, read on for the simple ingredients you'll need.

Ingredients Notes

The magic of this salad lies in its simple, fresh ingredients. Every component adds a burst of flavor or texture that makes each bite crave-worthy.

Orzo pasta is the base of this dish. Though it looks like rice, orzo is actually a short-cut pasta that cooks quickly and soaks up all the flavors around it. Be sure to salt your water generously—it makes a huge difference.

Cherry tomatoes add a pop of sweetness and color. I like to halve them so their juices can mingle with the dressing, giving the salad a naturally sweet edge. You can also use grape tomatoes or chopped heirloom tomatoes if they're in season.

Cucumbers bring the crunch. I prefer using English cucumbers because they’re seedless and have thinner skin, but regular cucumbers work too—just scoop out the seeds if they’re too watery.

Kalamata olives are essential for that briny, salty punch. If you’re not a fan of strong olives, try mild black olives instead. Just make sure they’re pitted and halved.

Feta cheese brings creaminess and tang. I always go for block feta and crumble it myself for the freshest taste. Pre-crumbled feta works in a pinch, but it’s often coated in anti-caking agents.

For the dressing, you’ll need olive oil, fresh lemon juice, red wine vinegar, garlic, Dijon mustard, and dried oregano. Whisked together, it’s bright, herbaceous, and perfectly balanced.

No special tools are required, but a fine mesh strainer for draining the pasta and a big mixing bowl for tossing everything together will make your prep a breeze.

How To Make This Greek Orzo Pasta Salad

Creating this salad is a straightforward process, but a few simple tricks can really elevate the final result.

Start by bringing a large pot of salted water to a boil. Add your orzo and cook it until al dente, about 8–10 minutes. Be careful not to overcook—it should be tender but still slightly firm. Drain and rinse under cold water to stop the cooking process and cool it down for the salad.

While the pasta is cooking, chop your vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice some red onion, and pit and halve your olives. Crumble the feta and set everything aside.

In a small bowl or jar, combine your dressing ingredients: olive oil, fresh lemon juice, red wine vinegar, minced garlic, a dollop of Dijon, and dried oregano. Whisk until emulsified or shake well if using a jar. Add a pinch of salt and pepper to taste.

Now comes the fun part—assembly. In a large bowl, combine the cooled orzo, chopped veggies, feta, and dressing. Toss gently until everything is coated and well mixed. Taste and adjust the seasoning, adding more lemon or salt if needed.

Let the salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld beautifully. Just give it a quick toss before dishing it out.

From start to finish, the whole recipe takes about 25–30 minutes, with most of that being passive time. Expect bright colors, bold flavors, and a dish that’s just as delicious the next day.

Storage Options

Greek Orzo Pasta Salad is a meal prep dream come true. It stores well and maintains its texture and flavor for several days.

Store leftovers in an airtight container in the fridge for up to 4–5 days. In fact, the salad often tastes even better the next day as the dressing continues to infuse the orzo and vegetables.

If you're planning to make this ahead for a party or picnic, you can keep the dressing separate and toss it in right before serving to preserve the crispness of the cucumbers.

Freezing isn’t recommended, as the texture of the pasta and vegetables won’t hold up well after thawing. But honestly, it disappears so quickly you probably won’t have any left to freeze!

To re-serve, give the salad a stir and consider adding a splash of lemon juice or olive oil to refresh the flavors.

Variations and Substitutions

This recipe is endlessly adaptable, which makes it even more appealing for all kinds of palates and dietary needs.

Want to make it vegan? Just omit the feta or use a plant-based alternative. The salad still tastes amazing without it, thanks to the bright dressing and flavorful olives.

For a protein boost, add grilled chicken, shrimp, or chickpeas. They all complement the Mediterranean flavors perfectly and turn this into a full meal.

You can easily swap out the veggies. Try adding roasted red peppers, artichoke hearts, or even a handful of baby spinach or arugula for a more dynamic texture and flavor profile.

For a gluten-free version, use a gluten-free orzo or even quinoa. Just be mindful of cooking times and textures.

Don’t love olives? Skip them! Add some capers or extra lemon zest to keep that tangy, salty note alive. This salad is yours to play with—so go ahead and make it your own.

Whether you're feeding a crowd or prepping lunch for the week, this Greek Orzo Pasta Salad is the kind of recipe you’ll come back to again and again. It’s fresh, flavorful, and full of possibilities. Give it a try—you might just find your new favorite.

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