Greek Orzo Pasta Salad Recipe

There’s something irresistible about the bright, tangy flavors of a Greek Orzo Pasta Salad on a warm afternoon. Between the tender pasta, crisp vegetables, and briny bursts of feta and olives, every bite is like a mini Mediterranean vacation.

this Recipe

I first whipped this up for a last-minute picnic, tossing together whatever I had in the fridge. What I didn’t expect was how fast it disappeared—and how quickly it became a staple in our house. It’s light, refreshing, and perfect for everything from weekday lunches to weekend potlucks.

Whether you’re meal prepping, entertaining, or just craving something fresh and easy, this salad delivers. Let’s dive into what makes it a must-try.

Why You’ll Love This Greek Orzo Pasta Salad

Get ready to fall head over heels for your new favorite side dish—or even main course! This Greek Orzo Pasta Salad has everything you want in a recipe: big flavor, minimal effort, and endless versatility.

First off, it’s incredibly easy to make. If you can boil pasta, you can make this salad. Just toss the ingredients together, and you’re done—no complicated steps or long cook times required.

It’s also perfect for meal prep. The flavors only get better as they sit, making it ideal for making ahead and enjoying all week long. I love having a bowl in the fridge ready for quick lunches or late-night bites.

On a budget? This one’s a keeper. With basic pantry staples like orzo, canned olives, and vinaigrette, you don’t need to spend a fortune to eat well. You can even make it stretch by serving it alongside grilled chicken or pita.

And let’s talk versatility. Want to add chickpeas? Go for it. Prefer cucumbers over bell peppers? Swap them in! This salad is endlessly adaptable to your tastes and whatever’s in your fridge.

Whether you’re planning a barbecue or just looking for a quick dinner idea, this one checks every box.

Ingredients Notes

What makes this Greek Orzo Pasta Salad so irresistible is its combination of fresh ingredients and bold flavors. Each one plays an essential role, so here’s what to know before you hit the kitchen.

Orzo is the heart of the salad. Though it looks like rice, it’s actually a small pasta that cooks quickly and absorbs flavor beautifully. Its tender, slightly chewy texture makes it ideal for cold salads—no sogginess here.

Cherry tomatoes bring juicy sweetness to every bite. I like to halve them for the perfect size, so they mix in without overwhelming the dish. If you only have grape tomatoes, those work well too.

Kalamata olives are a must for that authentic Greek flavor. Their deep purple hue and briny kick balance the creamy feta and fresh vegetables perfectly. Be sure to get them pitted—you’ll thank yourself later.

Feta cheese, crumbled fresh, adds a creamy, salty punch that ties everything together. I always go for block feta in brine if I can find it—it has a richer flavor and better texture than the pre-crumbled stuff.

Red onion and bell pepper add a satisfying crunch and a pop of color. The onion brings mild sharpness, while the bell pepper adds a subtle sweetness that complements the tangy dressing.

You’ll also need a simple vinaigrette made with olive oil, red wine vinegar, lemon juice, garlic, and oregano. It’s zesty and fresh, and it brings all the ingredients to life.

No fancy equipment required here—just a large pot for the pasta, a sharp knife, a big mixing bowl, and a whisk or mason jar for shaking up the dressing.

How To Make This Greek Orzo Pasta Salad

Making this salad is a breeze, and the steps are super straightforward. Here’s how to bring it all together.

Start by bringing a large pot of salted water to a boil. Add your orzo and cook according to the package directions, usually around 8-10 minutes. Stir occasionally to prevent sticking. Once it’s al dente, drain it and rinse under cold water to stop the cooking and cool it down quickly.

While the pasta is cooking, chop your vegetables. Halve the cherry tomatoes, dice the bell pepper, slice the red onion thin, and crumble the feta if it isn’t already. You want everything bite-sized for the best texture in each forkful.

Next, make the vinaigrette. In a small bowl or mason jar, combine olive oil, red wine vinegar, a squeeze of lemon juice, minced garlic, dried oregano, and a pinch of salt and pepper. Whisk or shake until it’s well blended and slightly thickened.

Transfer the cooled orzo to a large bowl and drizzle in about half the vinaigrette. Toss it gently to coat every grain. Then, add your chopped veggies, Kalamata olives, and feta. Pour in the remaining dressing and toss again until everything is evenly combined.

Let the salad sit for at least 15–20 minutes before serving if you can. This gives the flavors a chance to meld and develop. You can serve it cold or at room temperature—either way, it’s delicious.

From start to finish, this recipe takes about 30 minutes, including chopping and mixing. It’s quick enough for weeknights but pretty enough to serve at a gathering.

Storage Options

One of the best things about this salad is how well it keeps. In fact, the flavors get even better the next day!

Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. Be sure to give it a quick stir before serving, as some of the dressing may settle at the bottom.

If you’re prepping it ahead for a party or meal prep, consider keeping the dressing separate and tossing it just before serving for the freshest texture.

You can also portion it into individual containers for grab-and-go lunches during the week. It travels well and doesn’t need reheating.

To freshen it up after a couple of days, add a small splash of olive oil or a squeeze of lemon juice before serving. It helps revive the flavors and keeps things vibrant.

Variations and Substitutions

The beauty of this Greek Orzo Pasta Salad is how customizable it is. Feel free to play with ingredients based on what you have or what you love.

Want to add protein? Grilled chicken, shrimp, or chickpeas are all excellent additions. They make this salad hearty enough for a full meal while still keeping things light.

Not a fan of olives? Swap them for capers or simply leave them out. You’ll still get plenty of salty tang from the feta and dressing.

Try switching up the veggies—cucumbers, artichoke hearts, or even roasted red peppers can give the salad a fun twist while staying true to its Mediterranean roots.

For a gluten-free version, substitute the orzo with gluten-free pasta or even quinoa. The texture will be slightly different, but the flavors will still shine.

If you're dairy-free, use a vegan feta or omit the cheese entirely and add some avocado for creaminess. It’s just as satisfying and just as flavorful.

The options really are endless, so don’t be afraid to make this salad your own. With such a forgiving base, it’s nearly impossible to mess up.

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