Why You’ll Love Greek Orzo Pasta Salad Recipe
This salad is vibrant, healthy, and satisfying without being heavy. It’s easy to prepare, comes together in under 30 minutes, and can be customized with your favorite fresh ingredients. The lemony dressing ties everything together, making it a versatile dish you’ll want to keep in your recipe rotation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Orzo pasta
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Cherry tomatoes, halved
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Cucumber, diced
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Red onion, finely chopped
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Kalamata olives, pitted and sliced
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Feta cheese, crumbled
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Fresh parsley or dill, chopped
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Extra virgin olive oil
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Fresh lemon juice
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Garlic, minced
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Dried oregano
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Salt and black pepper
Directions
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Cook the orzo pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
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In a large mixing bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, and feta.
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In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to make the dressing.
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Pour the dressing over the salad and toss until everything is evenly coated.
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Sprinkle with fresh herbs and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Servings and timing
Serves 6–8.
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 30 minutes
Total time: 55 minutes
Variations
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Protein Boost: Add grilled chicken, shrimp, or chickpeas.
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Roasted Veggies: Mix in roasted zucchini, bell peppers, or eggplant.
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Herb Lovers: Try adding fresh mint or basil for extra flavor.
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Whole Grain Swap: Use whole wheat orzo for more fiber.
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Creamy Dressing: Mix in a spoonful of Greek yogurt for a creamier texture.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving as the dressing may settle at the bottom. This salad is best served cold or at room temperature and does not require reheating.
FAQs
Can I make this salad ahead of time?
Yes, it tastes even better when made a few hours ahead to let the flavors blend.
Do I have to rinse the orzo?
Yes, rinsing prevents it from clumping and keeps the salad light.
Can I use another pasta shape?
Yes, small pasta like farfalle, penne, or ditalini works well.
Is this salad served warm or cold?
It’s typically served chilled or at room temperature.
Can I make it vegan?
Yes, simply omit the feta or use a dairy-free alternative.
What’s the best way to keep it from drying out?
Add a drizzle of olive oil before serving to refresh the salad.
Can I freeze Greek orzo salad?
No, freezing affects the texture of the pasta and vegetables.
How do I make the dressing creamier?
Add a spoonful of tahini or Greek yogurt.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.
What dishes pair well with this salad?
It pairs beautifully with grilled chicken, lamb, seafood, or as part of a Mediterranean mezze spread.
Conclusion
Greek orzo pasta salad is a fresh, flavorful, and versatile dish that’s easy to make and perfect for sharing. With its vibrant vegetables, tangy feta, and zesty dressing, it’s a go-to recipe for everything from summer gatherings to weeknight dinners.
Greek Orzo Pasta Salad
A refreshing Mediterranean-inspired salad with orzo pasta, fresh veggies, feta cheese, and a zesty lemon-olive oil dressing. Perfect for picnics, potlucks, or a light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad / Side Dish
- Method: Boiling + Tossing
- Cuisine: Greek / Mediterranean
- Diet: Vegetarian
Ingredients
- 1 lb (16 oz) orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- For the dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Cook orzo pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
- In a large mixing bowl, combine cooked orzo, tomatoes, cucumber, bell pepper, red onion, olives, feta, parsley, and dill.
- In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
- Pour dressing over the pasta salad and toss until everything is well coated.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- Add grilled chicken or shrimp to make it a full meal.
- Can be made a day ahead — just refresh with extra dressing if needed.
- Keeps well in the fridge for up to 3 days.
