Greek Orzo Pasta Salad – Fresh, Zesty, and Perfect for Any Occasion

This Greek Orzo Pasta Salad is a vibrant, refreshing dish that brings together all the Mediterranean flavors you love — juicy tomatoes, crisp cucumbers, briny olives, tangy feta, and a lemony herb vinaigrette, all tossed with tender orzo pasta. It’s the kind of salad that’s just as good warm or chilled, making it a go-to for picnics, potlucks, light lunches, or meal prep.

Orzo’s small, rice-like shape absorbs flavor beautifully and makes this salad hearty yet light. It’s easy to make, packed with texture, and incredibly satisfying. Whether served as a side or a standalone vegetarian meal, this Greek-inspired pasta salad is always a crowd favorite.

Ingredients Overview

Orzo Pasta

Orzo is a short-cut pasta that looks like large grains of rice:

• Cooks in about 7–9 minutes

• Holds its shape well when tossed with dressing

• Use regular, whole wheat, or gluten-free orzo depending on your needs

Cook just until al dente and rinse under cold water to stop the cooking.

Fresh Vegetables

Classic Greek salad flavors shine here:

• Cucumber – adds cool crunch

• Cherry tomatoes – sweet and juicy

• Red onion – sharp bite (soak in cold water to mellow if needed)

• Kalamata olives – salty and briny

• Optional: bell peppers or artichoke hearts for more variety

Cut everything into bite-sized pieces for even distribution.

Feta Cheese

Creamy and tangy:

• Use block feta in brine for best flavor and texture

• Crumble it just before tossing

• For dairy-free, use vegan feta or omit and add extra olives

Herbs

Fresh herbs elevate the flavor:

• Fresh parsley – bright and grassy

• Fresh dill or mint – optional, but add authentic flavor

• Dried oregano – for that classic Greek profile

Use a mix of fresh and dried herbs for best results.

Greek Vinaigrette

A zesty homemade dressing ties it all together:

• Extra virgin olive oil – rich and smooth

• Fresh lemon juice – tangy and fresh

• Red wine vinegar – adds depth

• Garlic – pungent and bold

• Dried oregano – the signature Greek herb

• Salt and black pepper

Whisk until emulsified or shake in a jar. Adjust acidity or oil to taste.

Step-by-Step Instructions

1. Cook the Orzo

Bring a large pot of salted water to a boil.
Add 1 cup orzo and cook until al dente (about 8 minutes).
Drain and rinse with cold water to stop the cooking and cool the pasta.

Transfer to a large mixing bowl.

2. Prep the Vegetables

While the orzo cooks, chop:

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ½ red onion, thinly sliced

• ½ cup Kalamata olives, halved

• Optional: ½ cup chopped bell peppers or artichoke hearts

Add to the bowl with the cooled orzo.

3. Make the Dressing

In a small bowl or jar, whisk together:

• ⅓ cup olive oil

• 2 tbsp lemon juice

• 1 tbsp red wine vinegar

• 1 clove garlic, finely minced

• 1 tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

Taste and adjust seasoning or acidity as needed.

4. Toss the Salad

Pour dressing over the orzo and vegetables.
Add:

• ½ cup crumbled feta cheese

• 2–3 tbsp chopped fresh parsley

• Optional: 1 tbsp chopped fresh dill or mint

Toss gently until well combined and coated in dressing.

5. Chill and Serve

Cover and refrigerate for at least 30 minutes for flavors to meld.
Serve cold or at room temperature, garnished with extra herbs or feta if desired.

Tips, Variations & Substitutions

• Make It a Meal: Add grilled chicken, shrimp, chickpeas, or cooked lentils.

• Gluten-Free: Use gluten-free orzo or substitute with quinoa.

• Low-Carb Option: Replace orzo with chopped cauliflower (lightly steamed or raw).

• Add Crunch: Toasted pine nuts or sunflower seeds add a lovely crunch.

• Vegan Version: Omit feta or use dairy-free feta alternatives.

• Creamy Twist: Stir in a spoonful of Greek yogurt or tzatziki for a creamy version.

Meal Prep Tip: This salad holds up well for 3–4 days in the fridge, making it perfect for grab-and-go lunches.

Serving Ideas & Occasions

This salad is ideal for:

• Summer picnics and barbecues

• Light lunches or meal prep

• Potlucks and family gatherings

• As a side dish with grilled meats or fish

Pair it with:

• Grilled lemon chicken or lamb skewers

• Falafel and hummus

• Warm pita bread

• Chilled white wine or sparkling water with lemon

Nutritional & Health Notes

This Greek orzo salad is:

• Vegetarian-friendly

• Rich in fiber and antioxidants from veggies and herbs

• High in healthy fats from olive oil and olives

• Easily adaptable for gluten-free and dairy-free diets

Estimated per 1-cup serving:

• ~250–300 calories

• ~6–8g protein

• ~10–12g fat

• ~30g carbs

Add protein (chicken, chickpeas) for a more filling meal.

FAQs

Q1: Can I make this salad ahead of time?
Yes, it’s even better after chilling! Make up to 2 days in advance and store covered in the fridge.

Q2: How do I keep the orzo from sticking together?
Rinse it well after cooking to remove starch. A drizzle of olive oil also helps separate the grains.

Q3: Can I use another pasta instead of orzo?
Absolutely. Small pasta like ditalini, couscous, or farfalle work well too.

Q4: What if I don’t have red wine vinegar?
Use apple cider vinegar or more lemon juice — just adjust the acidity to taste.

Q5: Can I make this salad spicy?
Yes! Add chopped pepperoncini, red chili flakes, or diced jalapeños for heat.

Q6: Does this salad travel well?
It’s perfect for potlucks, picnics, and lunchboxes. Just keep chilled and toss before serving.

Q7: How long does it last in the fridge?
Up to 4 days in an airtight container. Stir before serving to redistribute the dressing.

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