Greek Orzo Pasta Salad

Name: Greek Orzo Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 12 oz 340 g orzo pasta; 1 cup cucumber (diced); 1 cup cherry tomatoes (halved); ½ cup red onion (finely diced); ¾ cup Kalamata olives (pitted and halved); 1 cup feta cheese (crumbled or cubed); ¼ cup fresh parsley (chopped); ⅓ cup olive oil; 2 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 1 tsp dried oregano; 1 tsp Dijon mustard; 1 garlic clove (minced); ½ tsp salt (adjust to taste); ¼ tsp black pepper

This Greek Orzo Pasta Salad is everything you want in a Mediterranean-inspired dish: bright, zesty, and packed with fresh ingredients. The tender orzo pasta is complemented by crisp cucumbers, sweet cherry tomatoes, briny Kalamata olives, and creamy feta. All of this is tossed in a tangy lemon-oregano dressing that ties the flavors together perfectly.

Whether you’re looking for a side dish to bring to a BBQ, a light lunch, or a meal prep option that stays fresh for days, this salad has you covered. Plus, it’s quick to make and incredibly versatile — you can add grilled chicken, shrimp, or chickpeas to turn it into a full meal.

Greek orzo pasta salad with spinach, cucumber, peppers, olives, and gold serving spoons, in a white bowl on a dark blue background.

Can I make this salad ahead of time?

Yes! This salad actually tastes better after a few hours in the fridge as the flavors have more time to blend. It will last for 2–3 days in the fridge. Just keep the feta separate until ready to serve if you prefer it fresh.

Can I use another type of pasta?

While orzo is ideal for this salad, you can substitute with small pasta shapes like penne, fusilli, or farfalle. Just be sure to cook it al dente to maintain texture.

How do I keep the pasta salad from getting soggy?

Rinse the pasta under cold water right after cooking to stop it from absorbing too much dressing. Also, avoid adding the dressing until you’re ready to serve or store it separately to keep everything fresh.

Can I make this salad spicy?

Yes! Add some chopped jalapeños to the salad or stir in a bit of chili flakes into the dressing for a subtle heat. For extra spice, consider a dash of hot sauce like Tabasco or Cholula.

What kind of feta should I use?

For the best flavor and texture, use block feta rather than pre-crumbled feta. The block feta is firmer and has a richer, creamier taste. Crumble it yourself for a fresher texture.

Greek Orzo Pasta Salad

Print Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 6 people

Course: Salad

Ingredients Method Notes

Ingredients

For the Salad:

12 oz 340 g orzo pasta
1 cup cucumber diced
1 cup cherry tomatoes halved
½ cup red onion finely diced
¾ cup Kalamata olives pitted and halved
1 cup feta cheese crumbled or cubed
¼ cup fresh parsley chopped

For the Dressing:

⅓ cup olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp dried oregano
1 tsp Dijon mustard
1 garlic clove minced
½ tsp salt adjust to taste
¼ tsp black pepper

Method

Cook the orzo pasta

Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente (about 8–10 minutes). Drain and rinse the pasta under cold water to cool it down and prevent further cooking.

Prepare the vegetables

While the pasta is cooking, chop the cucumber, cherry tomatoes, red onion, and olives. Place them in a large mixing bowl along with the crumbled feta and chopped parsley.

Make the dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, oregano, Dijon mustard, garlic, salt, and pepper. Taste and adjust seasoning as needed — if you prefer a tangier dressing, add a little more lemon juice or vinegar.

Combine the salad

Add the cooled orzo to the mixing bowl with the vegetables. Pour the dressing over the pasta and veggies, and toss everything together until evenly coated.

Chill (optional but recommended)

For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving. This allows the dressing to soak into the pasta and vegetables, enhancing the flavor.

Notes

Cooking the orzo properly: Don’t overcook the orzo! It should be al dente (firm to the bite). Overcooked orzo can become mushy in the salad.

Chill before serving: While you can serve it immediately, chilling the salad for 30 minutes to an hour lets the flavors meld and makes the salad even better.

Customize with protein: To make this a more substantial meal, add grilled chicken, shrimp, or roasted chickpeas. If you're looking for a vegetarian version, the feta and olives already provide a good protein balance.

For best texture: If you’re making this salad ahead, add the feta and parsley just before serving to keep them fresh and vibrant.

Serving tip: A sprinkle of extra feta or a few olives on top can give a nice finishing touch for presentation.

Don’t skip the lemon dressing: The lemon dressing is key to bringing the Mediterranean flavors together — it brightens the orzo and complements the feta and olives.