This post may contain affiliate links. Please read our disclosure policy.
This Greek Orzo Salad is bright, fresh, and perfectly balanced with tender orzo, crisp veggies, olives, and creamy feta. Tossed in a simple lemon vinaigrette, it’s the kind of easy side dish that works for weeknight dinners, meal prep, and summer gatherings alike!
Love a good FILLING salad? You need to try our Southwest Bean Salad recipe as well as our protein packed Edamame Salad and our Avocado Black Bean Salad!
The Greek orzo pasta salad we eat WEEKLY
Of ALL the recipes on my blog, this is the one we eat the MOST (well, this and my Miso Ramen!). We’ve been making a version of this pasta salad recipe for years and it dawned on me that I should probably share the recipe here. It’s so simple to make and something I find myself craving on a REGULAR basis!
Reasons to Love This Recipe
- Fresh, bold greek-inspired flavors
- Simple ingredients, no complicated steps
- Perfect make-ahead side dish that’s great for potlucks and BBQs
- Easy to customize with herbs or added protein
Ingredients needed
The ingredients for this lemon orzo pasta salad recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Orzo – A small rice-shaped pasta that cooks quickly and gives the salad its hearty base. Use whole wheat or gluten-free orzo if needed. Other small pastas would also work as desired!
- Cherry tomatoes – Grape tomatoes also work or even Roma tomatoes, finely diced.
- Cucumber – English cucumber is ideal since it has fewer seeds, but Persian cucumbers work well too!
- Kalamata olives – Briny and salty, they give this salad its classic Greek flavor. Any good-quality pitted olive can be substituted if needed.
- Red onion – Slice thinly for milder flavor, or soak briefly in cold water to mellow it out.
- Feta cheese – Essential for authentic Greek flavor! Use a block salty feta for the best texture and crumble it yourself (obviously, pre-crumbled feta will also work well).
- Optional – diced bell peppers.
For the Greek salad dressing
- Extra-virgin olive oil – The base of the dressing. Use a good-quality oil since the flavor really shines here!
- Fresh lemon juice + lemon zest – Adds brightness and fresh citrus flavor.
- Dijon mustard – Helps emulsify the dressing and adds subtle depth of flavor.
- Garlic – Freshly grated for the best flavor.
- Dried oregano – A classic Greek herb that ties everything together. Finely minced fresh herbs will also work well
- Optional – I also love to add in a splash of red wine vinegar sometimes!
How to Make It
Just a reminder that you can find the FULL written greek orzo salad recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Cook the orzo according to package directions until it’s al dente. I like to serve mine hot/ at room temperature but you can also run the orzo until cook water if you want a colder pasta salad.
- Make the lemon vinaigrette by whisking together all of the ingredients in a small jar or bowl.
- Add the orzo to a large bowl. Add in the cucumber, tomatoes, red onion, and olives. Mix to combine. Add on the dressing and toss to combine thoroughly. Toss in the feta cheese and enjoy! Store leftovers in an airtight container.
Recipe Tips
- Salt your pasta water well – this is your first layer of flavor.
- Toss the orzo with dressing while it’s still slightly warm so it absorbs more flavor.
- If making ahead, I suggest reserving a tablespoon of dressing to freshen it up before serving!
- For extra brightness, add a squeeze of lemon right before serving.
- Make it a complete meal by adding protein – stir in roasted chickpeas (or straight from the can), grilled tofu, or cooked chicken/ shrimp.
Greek Orzo Salad
Ingredients
Orzo Salad
- 1 cup dry orzo
- 1 ½ cups cherry tomatoes, halved
- ¾ cup cucumber, diced, About ½ of a large English cucumber
- ⅓ cup Kalamata olives, pitted and sliced
- ¼ cup red onion, very thinly sliced or finely diced
- ½ cup crumbled feta cheese
Lemon Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice, From about 1 medium lemon
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the orzo in well-salted water until al dente. Drain and add to a large bowl. I like to leave the orzo hot, but you can also rinse it in cool water as desired.
- Add tomatoes, cucumber, olives, red onion, and feta.
- Drizzle with the vinaigrette and gently toss until fully combined. Taste and adjust with extra salt, lemon juice, or olive oil as needed. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
