This Greek Orzo Salad recipe is a light and flavorful pasta salad that’s delicious as a side dish or main dish. It’d be perfect with anything you’re grilling this summer!
It’s especially delicious served with my Mediterranean Salmon Sheet Pan Dinner.
Greek Orzo Salad
If you need an easy pasta salad that will wow a crowd, make this easy Greek Orzo Salad! is similar to my Greek Pasta Salad but with orzo and smaller diced veggies. I love orzo for pasta salads–its shape is great with diced veggies like cucumbers, bell peppers, and tomatoes. Greek flavors like feta cheese and kalamata olives add the perfect zest. And for more healthy pasta salad recipes, don’t miss my Grilled Vegetable Orzo Pasta Salad or Italian Pasta Salad.
Why I Love This Orzo Pasta Salad
I entertain a lot in the summer, and pasta salads are a must when we grill. Whether celebrating Memorial Day or the Fourth of July or just having friends over, you can never go wrong with Greek orzo pasta salad because everyone loves it. It makes enough for a party, it’s easy to make, and leftovers are great for lunch. I love using orzo in pasta salads, the shape is perfect for salads that have small veggies and goes great with anything you’re grilling.
- Vegetarian: This filling side dish is suitable for both meat-eaters and vegetarians. To make it vegan, omit the feta.
- Budget-Friendly: This orzo pasta salad doesn’t have meat, making it affordable for serving a large crowd.
- Loaded with Veggies: This healthy orzo salad uses 4 colorful vegetables, which contain many vitamins and minerals.
What is Greek Orzo Salad?
Greek orzo salad is a refreshing pasta salad made with orzo, a rice-shaped pasta made from durum wheat. It’s popular for its bright, zesty flavors which can be served as a side dish or main.
Ingredients
Here’s everything you will need to make this Orzo Salad. See exact measurements in the recipe card below.
- Greek Orzo Salad Dressing: This vinaigrette consists of red wine vinegar, lemon juice, and olive oil, which is seasoned with garlic powder, oregano, and salt.
- Orzo Pasta: The base of this salad. Use wheat, or gluten-free orzo. If you can’t find orzo, ditalini or acini di pepe would be great.
- Olives: Kalamata olives add a briny flavor. I also add some brine to the pasta for a salty, savory flavor.
- Vegetables: Dice red onion, English cucumber, grape or cherry tomatoes, and orange bell pepper into small pieces. This vegetable combo adds a rainbow of color. Feel free to use yellow or red bell pepper instead.
- Feta Cheese completes this orzo salad with its soft texture and salty taste.
- Fresh Oregano is an optional garnish, but it adds a burst of freshness. You can also use fresh dill or parsley instead.
How to Make Greek Orzo Salad
This easy orzo salad comes together quick once all the ingredients are prepped. Here’s the step-by-step photos (see full recipe in recipe card below).
- Cook the Orzo: Since the flavors can get muted in cold pasta salad and the noodles can harden as they cool, I like to cook the orzo until soft, rather than al dente.
- Drain and rinse the orzo under cold water to cool it.
- Orzo Salad Dressing: Whisk the 6 vinaigrette ingredients in a large bowl.
- Remaining Ingredients: Put the olives, red onion, and brine in the bowl, and then stir in the pasta and other vegetables.
- How to Serve: Mix in the feta right before serving and garnish with fresh oregano.
Variations
- Protein: Add shrimp or chicken for extra protein, or to keep this Greek orzo salad vegetarian, stir in a can of chickpeas.
- Olives: Swap kalamatas with Castelvetrano olives.
- Cucumber: If you use a regular cucumber, peel the skin and scoop out the seeds before dicing it.
- Extra Veggies: Dice baby spinach.
- Vinegar: Substitute white wine vinegar.
- Pasta Salad Dressing: Add a teaspoon or two of Dijon mustard for some tang.
- Can’t eat cheese? Omit the feta.
- Herbs: Swap oregano with basil, parsley, or dill.
What to Serve with Orzo Pasta Salad
- Meat: This orzo salad with feta pairs wonderfully with a grilled protein, like chicken, steak, or fish. Try these Greek turkey burgers, grilled chicken kabobs, yogurt marinated chicken, or grilled chicken shawarma.
- Vegetables: For another veggie side, serve it with Grilled Zucchini or Veggie Kabobs.
Storage
- Meal Prep: Pasta salad is best chilled for at least an hour before eating, making it excellent for meal prep and serving at parties. The flavors meld, and the pasta absorbs the dressing.
- Too Dry? If it seems dry after refrigerating, toss it with a little more dressing before serving.
- Storage: This Mediterranean orzo salad will last up to 4 days in the refrigerator.
More Pasta Salad Recipes You’ll Love
- Greek Pasta Salad
- Creamy Macaroni Salad
- Summer Pasta Salad with Baby Greens
- Tortellini Salad
- Summer Macaroni Salad with Tomatoes and Zucchini
Greek Orzo Salad Recipe
Ingredients
- 3 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1/3 cup olive oil
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 16 oz orzo pasta, wheat or gluten-free
- 1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine
- 1/3 cup red onion, diced small
- 3 cups from 1 large English cucumber, diced small
- 1 pint grape tomatoes, halved
- 1 orange bell pepper, diced
- 1/2 cup feta cheese, cubed
- fresh oregano, optional garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.
- Drain and rinse under cold water, drain.
- Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.
- Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.
- Add the cheese just before ready to serve.
This is an excellent salad. I will definitely do it again.
I’m making this for lunches this week. I’m planning to add a can of rinsed chickpeas and some fresh parsley. Topped with a tuna pouch for me and some chicken for my husband – I can’t wait!
This sounds delicious. I’m wondering if I could substitute the orzo for quinoa as a gluten-free alternative. I might give it a try.
My family loves this salad and asks for it every couple weeks!
This is a great refreshing salad!
Perfect for hot weather gatherings 👌
I added chicken breast because we had leftover. It was more substantial but delicious.
Any tips for cooking the orzo? It always seems to come out very gummy
This salad was so yummy…I could eat it all day.
Terrific salad! Lived it!
Easy and delicious! Love this salad
I made this yesterday, but used chickpea rotini instead of orzo. It was so good! The brine from the olives gave it the punch I was looking for in a greek salad. I will be making this again!
Forgot to rate it. 5 stars!
Made this today. Was as so easy and dressing was the best.
Made this salad for the first time yesterday and it was delicious. It is easy to make and delicious. I will definitely be making it again this spring and summer. Seems like the perfect addition to a cookout!
Super yummy and easy. I swapped the bell peppers for rinsed, no added salt chickpeas for added protein and fiber.
I quartered this recipe for just me and husband. Excellent recipe, I will definitely add it to my repertoire. Thank you!
Great salad to make and then take for lunches on the go. Only problem is I eat way too much, way too fast. Love the kalamata olives, feta cheese, and red vinegar combination.
Delicious! I made extra dressing and added a touch of Dijon to it. I’m so excited for lunch! I recently discovered the Barilla chickpea orzo and I’m so happy to have orzo back in my life. Thank you for the great recipes.
I have made it before. This time I added fresh spinach..it was even more delicious and well worth the extra time.
Sounds perfect- making it tomorrow for dinner guests! Just adding garbanzo beans. Will be lovely with salmon.
An easy and super delicious pasta salad that could pair well with anything (I had lamb burgers with it). I didn’t have cucumber, so chopped up zucchini instead. We all loved this so much – so tasty! I’ll be making this all summer.
I was looking for some Mediterranean Diet recipes when I remembered seeing this and had to try it. Recipe was easy to follow and make. The only thing I found was the vinegar, lemon juice, and seasonings weren’t sufficient for my taste. I doubled the red wine vinegar, lemon juice, oregano, and garlic. It was 🤌🏼
Do you serve this freshly warm or cold?
Made it once Memorial Day weekend & have now made it 3-4 times since, at the request of the man. I use it as a side salad with burgers & salmon. Very good.
Easy and delicious salad. My family loved it and all took some home for tomorrow.
Delicious! I made a half recipe turned out great. Topped with fresh parsley instead of cilantro. My new go to summer recipe.
Perfect!
This recipe was outstanding! My friend said it was the best salad she had ever eaten. It is fresh and flavorful and although it made a lot we could not stop eating it. You can use this for a main course, side salad or great for picnics since it does not have mayo in it.
Glad you both enjoyed it! 🙂
Wow! Your recipes ever fail. I’m making this again today! Also, I made the scones and I was sure they would be a fail but nope. Delicious
Delicious! Fabulous dish to take to a barbecue. Everyone loved it! Thank you!
Great!!
This was excellent tasting and easy to make. Made a batch so could eat all week for lunch or dinner! Made it exactly as per the recipe and enjoyed it.
Can you make ahead and just add cheese before serving?
Quick, easy and versatile recipe.
I love this recipe! It’s versatile. I have it for lunch or supper. I do leave out the brine because it makes it too bitter for my taste. You can throw in whatever you have in the garden too.
Can you substitute sundried tomatoes instead of cherry tomatoes?
Sure.
I often use both if I have both on hand. I would just say to watch adding as much salt if you use sundried tomatoes.
So yummy and healthy! I didn’t have olives” so I substituted kidney beans instead”‘still really good” give it a try
This is the best geek orzo salad ever! Great flavor & combination of veggies. This makes a good dish to take for pot lucks, picnics etc Everyone you introduce this dish to will love it!! Thanks Gina for another great recipe ❤️
Can you make this without the olives?
My go-to side!
Exceptional!
Really delicious.
Thanks!
GREAT!! Vegetables and cheese added to the pasta makes a wholesome meal!
This was a big hit with my family, everyone from my husband to my young grandchildren loved it.
It was delicious, my family liked it, it has become a regular salad to make for dinner.
I successfully hosted a party for 12. This one was of the side dishes, along with Skinnytaste Watermelon Feta Salad with Arugula and Mint. (I skipped the mint.) Rave reviews from my guests. Thank you so much!
Great summer recipe! I paired this with salmon as a main course and it was delish. I used whole wheat orzo and added chickpeas to make it more nutritious. I omitted the olives but I think next I’ll use capers in place of them.
This was a definite win! Nicely flavored, easy to prep ahead for a crowd. Used DeLallo Gluten Free Orzo Pasta to accommodate dietary needs. Excellent!
Perfect!
So light and yummy!
MADE THIS AND LOVED IT! Only thing I omitted were the olives,as maturity of my fam aren’t fans. So I put some in my serving only.
This salad is DELICIOUS!! And it makes a ton!! I did decrease the vinegar by one tablespoon as I am very sensitive to the taste of vinegar. Great pot luck salad, as it can be made ahead, honestly, it tastes EVEN better the next day and the day after!!
Absolutely delicious! I have lunch for the week. Bright colors and easy to make.
Perfect!
This was brought to my house as a side dish. It was delicious! I’m taking down this recipe as one of my favs!
Made this today! Amazing!
I’m making this for tomorrow. I’m sure it will be delicious, all of your recipes are. Should I make the whole salad and refrigerate? I was wondering if I should add tomatoes and feta in the morning? Your advice is appreciated.
I have several of your cookbooks and feel like I have made this before…is it in one of your cookbooks?
Didn’t make this yet. But it’s definitely a keeper. I have a question, when you say feta, there’s different kinds like, Bulgaria, Greek and French. Which one will work better? Thanks.
Greek feta I usually use for cold salads like this, personally.
I cut the recipe in half as it’s only me eating as a meal prep. I used chickpea orzo and it is delicious! Added a piece of grilled chicken and had a great lunch. Your recipes are always amazing!
Thanks Erin!
This is so yummy! I doubled the dressing bc after I mixed everything together it seemed like it needed more dressing (I made extra dressing in a mason jar and shook to combine). It definitely makes a lot so its perfect for a BBQ, potluck, entertaining or having on for a cold meal on a hot day. I also added a can of chick peas. Always love your recipes!
I’m going to make this for a bridal shower. How long is it good in the refrigerator?
Up to 4 days in the refrigerator.
I’ve made this several times every summer. It is definitely a crowd pleaser
Absolutely perfect! During the summer I meal prep all of these cold pasta salads. They’re my favorite! I love all of your recipes! I use this dressing constantly because it’s so simple and absolutely delicious. My boys love all of the dishes I make from your website. Thank you
The recipe is perfect on a hot day. I would cut the red wine vinegar in half and add in as you prefer, as I thought it was a bit strong. I cut the vinegar with a bit more lemon juice. I also added some fresh chopped mint.
Very interested in making this but need to know how many it serves. Thanks!
I came here to ask the same question – how many servings please? Thanks!
16. Updated now.
16 servings, its in the recipe card right above the ingredients
How many total servings does this recipe make? Thank you
16 servings, its in the recipe card right above the ingredients
Already wrote a review – just following up with a question. I am serving this to a friend who is gluten-free and I’m wondering what you would suggest would be the best swap-in for the orzo. I’ve researched a bit on the web and I’m thinking of going with brown rice. Some GF pasta is okay – not sure I’d like GF orzo though (I think it might tend to be mushy). Would appreciate any ideas!
Have you tried Delallo’s GF orzo? It is one of my favorites!