Name: Greek Orzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup uncooked orzo pasta; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/4 red onion, finely chopped; 1/2 cup Kalamata olives, sliced; 3/4 cup feta cheese, crumbled; 2 tbsp chopped fresh parsley; For the dressing:; 1/4 cup olive oil; 2 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 1 garlic clove, minced; 1 tsp dried oregano; Salt and black pepper to taste

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This Greek Orzo Pasta Salad is a fresh, flavorful dish that I love serving as a side or light main. It’s packed with Mediterranean ingredients like juicy cherry tomatoes, crisp cucumbers, tangy feta cheese, and briny olives—all tossed with tender orzo pasta and a zesty homemade lemon-oregano dressing. Whether I’m meal-prepping for the week or bringing a dish to a picnic, this salad never disappoints.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make, loaded with vibrant flavors, and incredibly versatile. It’s the perfect balance of fresh veggies, creamy cheese, and herb-packed dressing. It holds up well in the fridge, which makes it ideal for prepping ahead. Plus, it pairs beautifully with grilled meats, seafood, or stands alone as a satisfying vegetarian dish. Greek Orzo Pasta Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Orzo pasta
Cherry tomatoes
Cucumber
Red onion
Kalamata olives
Feta cheese
Fresh parsley
Olive oil
Lemon juice
Red wine vinegar
Garlic
Dried oregano
Salt and pepper

Directions

I cook the orzo according to the package directions until al dente, then drain and rinse it under cold water to stop the cooking.
While the pasta cools, I chop the cherry tomatoes, cucumber, red onion, olives, and parsley.
I whisk together the dressing in a small bowl—olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
I toss the cooled orzo with the chopped veggies, olives, and crumbled feta in a large bowl.
I pour the dressing over the salad and mix until everything is evenly coated.
I chill the salad for at least 30 minutes before serving so the flavors can meld.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and another 10 minutes to cook the orzo, so everything comes together in about 25 minutes. I usually let it chill for at least 30 minutes for the best flavor.

Variations

I sometimes add grilled chicken, shrimp, or chickpeas for extra protein.
For a heartier version, I mix in spinach, arugula, or roasted red peppers.
I swap the feta for goat cheese or leave it out for a dairy-free version.
I like using whole wheat orzo when I want a more fiber-rich option.
When I want more tang, I add capers or a bit more vinegar to the dressing.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It tastes even better the next day after the flavors develop. This salad is best served cold or at room temperature—no reheating needed.

FAQs

Can I make this salad ahead of time?

Yes, I usually make it a day ahead. The flavors improve as it sits, so it’s great for meal prep or entertaining.

What can I use instead of orzo?

I’ve used couscous, small pasta shells, or even quinoa when I didn’t have orzo—they all work well.

How do I keep the salad from getting soggy?

I make sure to fully cool the orzo before mixing and don’t overdress the salad. I also wait to add delicate greens until just before serving.

Is this recipe gluten-free?

Not as written, but I’ve made it with gluten-free orzo or quinoa to make it gluten-free.

Can I use bottled dressing?

I prefer homemade, but if I’m short on time, a quality Greek or lemon vinaigrette works fine.

Conclusion

This Greek Orzo Pasta Salad is one of my favorite fresh and easy dishes. It’s light but satisfying, bursting with Mediterranean flavor, and perfect for everything from quick lunches to summer cookouts. Whether I serve it as a side or enjoy it as a main, it always leaves me feeling refreshed and full.