Name: Greek Orzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 12 oz orzo pasta; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, finely chopped; 1/2 cup Kalamata olives, pitted and sliced; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh dill, chopped (optional); 1/4 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Juice of 1/2 lemon

Jump to Recipe·Print Recipe

Fresh, zesty, and loaded with Mediterranean flavors, this Greek orzo pasta salad is one of those dishes I keep coming back to. It’s perfect as a light lunch, a refreshing BBQ side, or a make-ahead meal prep staple. With crunchy veggies, salty feta, and a tangy homemade dressing, it checks every box for flavor and texture.

Greek Orzo Pasta Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz orzo pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, finely chopped

½ cup Kalamata olives, pitted and sliced

½ cup feta cheese, crumbled

¼ cup fresh parsley, chopped

2 tablespoons fresh dill, chopped (optional)

For the dressing:

¼ cup extra virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

Juice of ½ lemon

Directions

I start by cooking the orzo pasta according to the package directions until it's al dente. Then I drain it and rinse it under cold water to stop the cooking process.

In a large bowl, I combine the orzo with the halved cherry tomatoes, diced cucumber, chopped red onion, sliced olives, crumbled feta, parsley, and dill.

In a separate bowl or small jar, I whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, pepper, and lemon juice until well combined.

I pour the dressing over the salad and toss everything together until evenly coated.

I like to chill the salad for at least 30 minutes before serving to let all the flavors meld beautifully.

Servings and timing

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6

Calories per serving: 335 kcal

Variations

I sometimes swap the orzo for quinoa or couscous for a different texture.

To make it heartier, I add grilled chicken, shrimp, or chickpeas.

If I’m out of feta, I’ll use goat cheese or leave the cheese out entirely for a dairy-free version.

I’ve also added roasted red peppers or artichoke hearts for extra Mediterranean flair.

For a spicier version, I toss in a pinch of red pepper flakes or a few chopped pepperoncini.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better after a day or two. I don’t reheat this salad—it’s meant to be enjoyed cold or at room temperature, which makes it perfect for on-the-go meals or summer gatherings.

FAQs

How far in advance can I make this salad?

I usually make it up to 24 hours in advance. The flavors continue to develop, so it often tastes even better the next day.

Can I freeze Greek orzo pasta salad?

I don’t recommend freezing this salad. The fresh veggies and orzo don’t hold up well after being frozen and thawed.

What protein goes well with this dish?

I like pairing it with grilled chicken, salmon, or even falafel. It complements just about any protein with Mediterranean flavors.

Is there a gluten-free version of orzo?

Yes, I’ve found gluten-free orzo in many stores now. You can also use gluten-free pasta shapes if needed.

Can I use store-bought dressing?

Sure, but I prefer making the dressing from scratch for a fresher, more vibrant flavor. It only takes a few minutes and really elevates the dish.

Conclusion

This Greek orzo pasta salad is a staple in my kitchen when I need something quick, delicious, and crowd-pleasing. Whether I’m serving it at a summer BBQ or packing it for lunch, it never disappoints. With simple ingredients and big flavor, it’s a recipe I turn to again and again.

Recipe:

Greek Orzo Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

This fresh and zesty Greek orzo pasta salad is packed with Mediterranean flavors, featuring crunchy vegetables, briny olives, creamy feta, and a tangy homemade dressing. It's perfect as a light lunch, BBQ side, or make-ahead meal.

Instructions

Cook the orzo pasta according to the package directions until al dente. Drain and rinse under cold water.
In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and dill.
In a separate bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, pepper, and lemon juice until well combined.
Pour the dressing over the salad and toss to coat all the ingredients evenly.
Chill the salad for at least 30 minutes before serving to allow flavors to meld.