Greek Orzo Pasta Salad Recipe

There's something undeniably refreshing about a big bowl of Greek orzo pasta salad on a warm day. With bright, zesty flavors, crunchy vegetables, and tender pasta, it's the kind of dish that feels like sunshine in every bite.

I first started making this salad during a particularly hot summer when the idea of turning on the oven felt like a betrayal. Since then, it’s become a go-to for picnics, potlucks, and meal prep — always a hit, and always easy to throw together. Let’s dive into what makes this Mediterranean favorite so irresistible.

Why You’ll Love This Greek Orzo Pasta Salad

Get ready to fall in love with a recipe that checks all the boxes: fresh, flavorful, and fabulously simple.

First of all, it's quick and easy. You can have this entire dish ready in under 30 minutes, including the time it takes to boil the pasta and chop the veggies. It’s perfect for busy weekdays, last-minute guests, or meal prepping on a Sunday night.

It’s also light and healthy. Packed with crunchy cucumbers, juicy tomatoes, red onion, and briny Kalamata olives, this salad is loaded with vitamins and flavor without feeling heavy.

Budget-friendly? Absolutely. You don’t need anything fancy here — just a handful of pantry staples and some fresh produce. It’s a great way to stretch your grocery dollars while still serving something special.

And let’s not forget how versatile this recipe is. Whether you serve it as a side, a light main dish, or tuck it into pita wraps, it adapts beautifully. Add grilled chicken, shrimp, or chickpeas to make it even heartier — the possibilities are endless.

If you're craving something that brings big flavor without a big effort, this is the dish for you.

Ingredients Notes

This salad is all about balance — tender pasta, crisp veggies, salty bites of cheese and olives, all tied together with a punchy vinaigrette. Let’s take a closer look at the ingredients that make it shine.

Orzo pasta is the star of the show. This small, rice-shaped pasta cooks quickly and has a pleasantly chewy texture that holds up well in salads. Be sure to salt your pasta water generously — it’s your first chance to season the dish.

Cherry tomatoes add bursts of sweetness and a juicy pop with every bite. Halve them so they mingle evenly with the orzo and other ingredients. If tomatoes aren’t in season, grape tomatoes or even chopped Roma work just as well.

Cucumbers and red onion provide a satisfying crunch and contrast. I like to use English cucumbers because they have fewer seeds and a thinner skin. As for the onion, slice it thin and soak it in cold water for a few minutes if you prefer a milder bite.

Kalamata olives and feta cheese bring in that unmistakable Greek flair. The olives add a briny depth, while the feta gives each forkful a creamy, salty hit. Use a block of feta if you can and crumble it yourself — the texture and flavor are so much better than pre-crumbled.

You’ll also want a few basics for the dressing: extra virgin olive oil, red wine vinegar, lemon juice, garlic, and oregano. The combination is zingy, herbaceous, and just tangy enough to brighten everything up.

No fancy equipment needed here — just a large mixing bowl, a sharp knife, a cutting board, and a pot to boil the pasta.

How To Make This Greek Orzo Pasta Salad

Putting this salad together is as straightforward as it gets, but a few little tips can make a big difference in flavor and texture.

Start by bringing a large pot of salted water to a boil and cooking your orzo according to the package directions. Once it’s al dente, drain it and rinse briefly with cold water to cool it down and stop the cooking process.

While the pasta cooks, prepare your vegetables. Slice the cherry tomatoes in half, dice the cucumber, thinly slice the red onion, and chop the olives. If you’re using a block of feta, crumble it gently with your fingers or a fork.

Next, whisk together your dressing. In a small bowl or jar, combine olive oil, red wine vinegar, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and pepper. Shake or whisk vigorously until emulsified.

In a large bowl, toss the cooled orzo with the chopped vegetables, olives, and feta. Pour the dressing over the top and gently stir until everything is well coated. Be careful not to overmix — you want to keep those beautiful colors and textures intact.

Let the salad sit for at least 15–20 minutes before serving. This gives the flavors a chance to meld together and makes a huge difference in taste.

You can serve it right away, but I find it tastes even better after a few hours in the fridge. Total time: about 25–30 minutes from start to finish.

Storage Options

One of the best things about this Greek orzo salad is how well it keeps. It’s ideal for make-ahead lunches or prepping for a busy week.

Store leftovers in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4–5 days. If the salad seems a little dry after sitting, just drizzle a bit more olive oil or lemon juice and give it a good toss.

Avoid freezing this salad — the fresh vegetables and orzo don’t hold up well to the freezing and thawing process, and the feta can become grainy.

To re-energize leftovers, add a sprinkle of fresh herbs like parsley or dill before serving. A small handful of arugula or baby spinach also adds a nice twist if you want to bulk it up a bit more.

Variations and Substitutions

This recipe is endlessly adaptable, which makes it perfect for using what you have on hand or catering to dietary needs.

For a protein-packed version, try adding grilled chicken, shrimp, or even canned chickpeas. It instantly transforms the dish from a side into a satisfying main course.

If you’re going dairy-free, swap the feta for a plant-based cheese or just leave it out entirely. You can bump up the flavor with capers or extra olives for that salty punch.

Want to make it gluten-free? Use a gluten-free orzo or small pasta shape like quinoa or brown rice pasta. Just be sure to cook it according to package instructions so it doesn’t fall apart in the salad.

Try switching up the veggies depending on the season. Roasted red peppers, artichoke hearts, or baby spinach all make great additions.

Don’t be afraid to play with the herbs and spices, either. Fresh basil, dill, or mint can all bring a new twist. And if you like a little heat, a pinch of crushed red pepper flakes goes a long way.

Print