This Greek Orzo Pasta Salad takes less than 30 minutes to prepare, including the homemade Greek Lemon Vinaigrette. It's even better the next day, so make it ahead. It's become my go-to side for BBQs, potlucks, and summer get-togethers.
The crisp cucumbers, briny Kalamata olives, juicy tomatoes, and creamy feta cheese blend perfectly with our homemade lemon vinaigrette, making this my go-to Greek Orzo Pasta Salad recipe.
I am always up for a great Greek-inspired dinner. Make this Orzo Salad a full meal by combining it with our Greek Chicken Marinade for chicken breasts or thighs.
Our Greek Chicken Salad is another recipe that uses a Greek marinade for chicken that can be used in this Greek pasta salad.
Love Greek flavors? Try our Greek Stuffed Peppers. Another great dinner that can be made ahead.
Key Ingredients
- Orzo - A small rice-like pasta that cooks very quickly. Orzo is a rice-like pasta that is very popular in Mediterranean recipes. It is not naturally gluten-free; however, you can purchase gluten-free orzo.
- English cucumber - I use seedless cucumbers because the skin is thin and they are easier to digest.
- Bell Peppers - Any color bell pepper will work for this recipe. I like red, orange, or yellow bell pepper for their color and brightness.
- Herbs -I prefer to use fresh oregano because it adds the perfect herbaceous flavor that really outshines any dried herb. I have also tossed in some fresh mint to pair nicely with the homemade lemon vinaigrette.
- Kalamata olives — The briny flavor adds the distinctly Greek flavor that we need for this salad.
- Feta Cheese - I use the block feta packed in brine for the creamiest texture that pre-crumbled feta doesn't provide. Halloumi or Riccota Salata can be substituted.
Eileen's Tips for Success
- When cooking pasta, always start with cold water and bring it to a full boil.
- Liberally salt the water before adding the pasta to ensure it will be well seasoned.
- Do not add oil to the pasta water, ever. The oil prevents pasta from absorbing its sauce.
- To prevent mushy orzo, be sure to cook it for about 8 minutes, so it is al dente, firm, not overcooked.
- *Only for pasta salads* Drain the pasta and run cold water over the pasta to ensure cooking has stopped and the pasta will not stick together.
- Mediterranean orzo salad should be served cold, right from the refrigerator.
How to make Greek Orzo Pasta Salad
This is an overview of the recipe. The full instructions are in the recipe card below.
- Cook orzo according to the manufacturer's instructions
- Combine the cooked pasta and prepared vegetables.
- Whisk ingredients for the Greek vinaigrette.
- Drizzle the Greek Vinaigrette over the salad. Refrigerate for at least an hour.
Make-ahead, storage, and freezer tips
Storage: Leftovers can be kept in a covered airtight container in the refrigerator for up to 4 days.
Make Ahead: The salad can be made ahead of time. We find the flavors blend well overnight.
The Greek vinaigrette can be made up to 3 days in advance and kept in an airtight, covered container in the refrigerator.
Tip for Success:
- Use cold water and season it well with salt. The salted water adds flavor to the orzo.
- No need to rinse orzo before cooking. Just be sure to run cold water on the cooked orzo to stop it from cooking.
- Use the time wisely; while waiting for the water to boil, cut up the veggies and make the Greek dressing.
If you click the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Easy Greek Orzo Salad Recipe
Equipment
Ingredients
Instructions
- Cook 8 ounces dried orzo pasta according to package instructions.
- In a large mixing bowl, combine the cooked and cooled orzo, 2 cups chopped English cucumber , 1 large diced bell pepper, 1 small finely diced red onion, ½ cup cherry or grape tomatoes (halved), and ⅓ cup Kalamata olives (pitted and sliced)
- Drizzle the Greek Vinaigrette (recipe below) over the orzo salad and mix well.
- Refrigerate for at least an hour, up to overnight to blend flavors.
- When ready to serve, add 8 ounces feta cheese (crumbled) and combine before serving.
- In a small mixing bowl or mason jar, whisk together 2 cloves minced garlic, 2-3 Tablespoons lemon juice, 3 Tablespoons red wine vinegar, 6 Tablespoons olive oil, 1 Tablespoon chopped fresh oregano, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
- Purchase pre-cut vegetables, sliced Kalamata olives, or use store-bought Greek vinaigrette.
- Additions: Artichoke hearts, zucchini, and cherry tomatoes can be added. I prefer using seasonal vegetables for freshness.
- Protein for a Main dish: Make this a main-course Greek pasta dinner by adding Greek-marinated chicken, oven-baked chicken breasts, or poached shrimp.
Nutrition
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
