Nothing screams fresh and flavorful quite like a Greek Orzo Pasta Salad. It’s light yet satisfying, bursting with Mediterranean flavors, and incredibly easy to throw together.
Whether you need a quick lunch, a side dish for grilled meats, or something to bring to a potluck, this salad has you covered. It’s one of those dishes that tastes even better the next day, making it perfect for meal prep.
Ingredients:
- Orzo Pasta — 1 ½ cups, uncooked
- Cucumber — 1, diced
- Cherry Tomatoes — 1 cup, halved
- Kalamata Olives — ½ cup, sliced
- Red Onion — ½ small, finely chopped
- Feta Cheese — ¾ cup, crumbled
- Fresh Parsley — ¼ cup, chopped
- Lemon Juice — 3 tbsp, fresh squeezed
- Red Wine Vinegar — 2 tbsp
- Extra Virgin Olive Oil — ¼ cup
- Garlic — 1 clove, minced
- Dijon Mustard — 1 tsp
- Dried Oregano — 1 tsp
- Salt & Black Pepper — to taste
Why You’ll Love This Recipe
Greek Orzo Pasta Salad is the perfect mix of fresh veggies, tangy feta, and a zesty homemade dressing. It’s got that delicious Mediterranean flavor in every bite. Plus, it’s super versatile. You can serve it cold or at room temperature, and it pairs well with almost anything. Want to make it a complete meal? Just toss in some grilled chicken or chickpeas for extra protein.
This salad also holds up well in the fridge, making it ideal for meal prep. Unlike leafy green salads that wilt quickly, the orzo and veggies stay fresh and crisp for days.
How to Make Greek Orzo Pasta Salad
Cooking orzo pasta is the first step, and it’s as simple as boiling water. Bring a large pot of salted water to a boil, add the orzo, and cook it according to the package instructions until al dente.
Drain it, then rinse with cold water to stop the cooking process. Make sure it’s well-drained before mixing it with the rest of the ingredients. Nobody likes a watery salad.
While the orzo cools, chop up all your veggies. Dice the cucumber, halve the cherry tomatoes, slice the olives, and finely chop the red onion. If you love a little extra bite, you can soak the red onion in cold water for about 10 minutes to mellow its sharpness. Once the veggies are prepped, toss them into a large mixing bowl.
Next, crumble the feta cheese and chop up the parsley and dill. Fresh herbs add a burst of flavor that makes all the difference. Dill is optional, but trust me, it elevates the whole dish. Add the feta and herbs to the bowl with the veggies.
Now it’s time to make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper.
This dressing is what brings everything together, giving the salad that bold Greek flavor. Drizzle it over the salad and gently toss everything until well combined.
Tips for the Best Greek Orzo Pasta Salad
One of the best things about this salad is how easy it is to customize. Want a little more crunch? Toss in some chopped bell peppers. Prefer a brinier bite? Add a few more olives. Love extra creaminess? Stir in more feta.
For the best texture, don’t overcook the orzo. You want it slightly firm, not mushy. Also, make sure to rinse it under cold water after draining to remove excess starch and prevent clumping.
If making this salad ahead of time, hold off on adding the dressing until just before serving. This keeps the veggies crisp and prevents them from getting soggy. But if you do mix it in advance, don’t worry — this salad is still delicious the next day!
What to Serve with Greek Orzo Pasta Salad
This salad pairs perfectly with grilled meats like chicken, steak, or shrimp. It’s also great alongside pita bread, hummus, or tzatziki for a full Mediterranean spread. If you’re keeping things vegetarian, serve it with roasted chickpeas or a side of falafel.
It’s an excellent choice for picnics, BBQs, or potlucks since it doesn’t require reheating. Just pack it up in a container, and you’re good to go!
Storing Leftovers
Leftover Greek Orzo Pasta Salad keeps well in the fridge for up to four days. Store it in an airtight container to keep everything fresh. If it starts to dry out, just add a drizzle of olive oil and a squeeze of lemon juice before serving.
Since this salad is best served cold or at room temperature, there’s no need to worry about reheating. Just grab a fork and dig in whenever you’re hungry!
Final Thoughts
Greek Orzo Pasta Salad is one of those dishes that never gets old. It’s bright, fresh, and packed with Mediterranean goodness. Whether you’re making it for lunch, dinner, or a summer gathering, it’s always a crowd-pleaser.
Try this recipe today and see why it’s a must-have in your meal rotation. Don’t forget to share your version in the comments — I’d love to hear how you make it your own!
