Greek Orzo Salad Recipe—there’s something so refreshing and satisfying about it, especially when the sun’s shining and the grill is sizzling. This vibrant pasta salad is packed with everything we love about summer: juicy grape tomatoes, crunchy cucumbers, tangy feta, and a zesty lemon vinaigrette that ties it all together. Whether you’re prepping for a backyard BBQ or just need a simple, make-ahead lunch that’s full of flavor, this Greek-inspired dish never disappoints.
If you’re drawn to fresh, colorful recipes like this one, follow along on Pinterest for even more delicious ideas delivered right to your feed!
A Greek Orzo Salad That Brings Back Memories
A Taste of the Mediterranean at Home
The first time I made this Greek Orzo Salad was during a family gathering that turned into an impromptu grill night. I remember mixing the vinaigrette while my cousins prepped skewers, the air thick with the scent of marinated meats and laughter. The salad was tossed together almost as an afterthought—but it was the first dish to disappear.
With just a few pantry staples and fresh veggies, this dish captures everything I love about Mediterranean cooking. The orzo pasta, though petite, carries so much flavor when paired with briny kalamata olives and zesty red wine vinegar. Plus, the creamy feta cubes add a luscious contrast to the crunch of cucumbers and bell peppers.
If you’re already a fan of Baked Mediterranean Chicken Thighs or Tzatziki Chicken Veggie Naan Pizza , this salad will feel like a natural addition to your summer rotation.
What Makes This Greek Orzo Salad Special?
This isn’t just another pasta salad. It’s:
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Bright and tangy thanks to fresh lemon juice and red wine vinegar.
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Perfect for meal prep—the flavors deepen after a day in the fridge.
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Easily adaptable—you can tweak it based on what’s in season or in your pantry.
Even better, it’s naturally vegetarian, can be made gluten-free, and tastes great warm or cold. I often double the batch and keep it in the fridge for grab-and-go lunches or quick weeknight sides.
Ingredients & Preparation – The Flavor Foundation
What You’ll Need for Greek Orzo Salad
Let’s break down the ingredient list so you can prep with confidence. Here’s what goes into every bite of this crave-worthy salad:
| Ingredient | Amount | Notes |
|---|---|---|
| Red Wine Vinegar | 3 tbsp | Adds acidity and depth |
| Fresh Lemon Juice | 2 tbsp | Brightens the dish |
| Olive Oil | 1/3 cup | Use good quality |
| Garlic Powder | 1/2 tsp | Sub with minced garlic if preferred |
| Dried Oregano | 1 tsp | Key Greek herb |
| Kosher Salt | 1/2 tsp | Taste and adjust |
| Orzo Pasta | 16 oz | Wheat or gluten-free |
| Kalamata Olives | 1/2 cup | Plus 2 tbsp brine |
| Red Onion | 1/3 cup | Diced small |
| English Cucumber | 3 cups | About 1 large, diced |
| Grape Tomatoes | 1 pint | Halved |
| Orange Bell Pepper | 1 | Diced |
| Feta Cheese | 1/2 cup | Cubed |
| Fresh Oregano | To garnish | Optional but beautiful |
This salad is also the perfect companion to recipes like the Easy Mediterranean Chicken and Orzo or a classic Mediterranean Chickpea Salad .
Tools & Substitutions You Can Rely On
Tools:
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Large pot for boiling pasta
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Strainer
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Large salad bowl
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Sharp chef’s knife
Substitutions:
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No kalamata? Use black olives or green olives for a twist.
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No feta blocks? Crumbled feta works too—just add it right before serving.
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Short on fresh lemon juice? Substitute with bottled lemon juice or add a splash of white wine vinegar.
This recipe also scales beautifully. Double it for potlucks, halve it for a quiet weeknight dinner.
Step-by-Step Instructions & Pro Tips
How to Make Greek Orzo Salad Like a Pro
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Boil the orzo in well-salted water until al dente. I always add an extra minute for a slightly softer bite.
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Drain and rinse the pasta under cold water. This stops the cooking and cools it quickly.
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In a large bowl, whisk together the dressing: olive oil, vinegar, lemon juice, garlic powder, oregano, and salt.
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Stir in the onion, olives, and olive brine—this boosts flavor without more salt.
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Add your chopped veggies: cucumber, tomatoes, and bell pepper. Toss until everything’s coated.
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Finally, fold in the orzo, then gently mix in the feta cubes just before serving.
Tips for the Best Greek Pasta Salad Every Time
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Don’t skip the olive brine—it’s your flavor secret weapon.
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Cube your feta instead of crumbling—it creates creamy bites throughout.
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Add herbs at the end for max freshness.
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If making ahead, reserve the feta and fresh oregano until just before serving.
Looking for other fresh ideas? Pair this with a Super Simple Caprese Salad or even Spaghetti with Sun-Dried Tomato Cream Sauce for a vibrant Mediterranean spread.
Serving Ideas, Storing Tips & Pairing Suggestions
How to Serve It – and What to Serve It With
Serve this salad chilled or at room temperature. It’s ideal alongside grilled meats or veggie skewers. For more balance, add grilled chicken or salmon on top.
It’s particularly delicious with:
For gatherings, serve in a wide shallow bowl to show off the colorful ingredients—and always garnish with a bit of fresh oregano or lemon zest.
Storage & Reheating (If You Must)
This dish is built for leftovers. Here’s how to store it:
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Not recommended—vegetables will lose texture.
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Reheat: Best enjoyed cold or at room temp. If you must warm it, do so gently and add fresh feta afterward.
Pro tip: If storing overnight, add a small splash of olive oil before serving to revive the texture.
FAQ – Your Greek Orzo Salad Questions Answered
Can I make this gluten-free?
Yes! Simply use gluten-free orzo—available at most major grocery stores.
What can I use instead of feta?
Try goat cheese or even a crumbly dairy-free cheese if needed.
Can I add protein to this salad?
Absolutely. Grilled chicken, chickpeas, or shrimp make it more filling.
How far in advance can I make this?
Up to 2 days in advance. Just keep the feta separate until serving.
Can I use bottled lemon juice?
Fresh is best, but bottled works in a pinch.
Final Thoughts – A Summer Staple You’ll Make on Repeat
Greek Orzo Salad is more than a side—it’s a celebration of texture, color, and bold Mediterranean flavors. Every forkful is bright and briny, crunchy and creamy. It’s a go-to in my kitchen, and I hope it becomes a favorite in yours too.
If you love Mediterranean dishes like this, be sure to try the Mediterranean Ground Beef Stir-Fry or the creamy Marry Me Chickpeas—both deliciously satisfying in their own way.
If you made this recipe, please leave a rating and a comment! Your feedback means so much and helps us keep sharing what you love.
Don’t forget to share it on Pinterest for others to enjoy too!
Greek Orzo Salad Recipe
- Total Time: 30
- Yield: 16 servings
- Diet: Vegetarian
Description
Greek Orzo Salad is a light, fresh pasta salad made with orzo, crunchy cucumbers, juicy tomatoes, kalamata olives, and tangy feta in a zesty lemon vinaigrette. Perfect for summer BBQs or as a make-ahead lunch.
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 + 2 tbsp brine
• 1/3 cup red onion, diced small
• 3 cups diced English cucumber (from 1 large cucumber)
• 1 pint grape tomatoes, halved
• 1 orange bell pepper, diced
• 1/2 cup feta cheese, cubed
• Fresh oregano (optional garnish)
Instructions
1. Bring a large pot of salted water to a boil. Cook orzo according to package directions for al dente, adding 1 extra minute.
2. Drain and rinse orzo under cold water. Set aside.
3. In a large bowl, whisk together red wine vinegar, lemon juice, olive oil, garlic powder, oregano, and kosher salt.
4. Add red onion, olives, and olive brine to the bowl and mix to combine.
5. Stir in cooked orzo, followed by cucumber, tomatoes, and bell pepper. Toss well.
6. Taste and adjust seasoning as needed.
7. Gently fold in feta cubes just before serving.
8. Garnish with fresh oregano if desired.
Notes
– Use gluten-free orzo to make it gluten-free.
– Feta cubes hold shape better than crumbled feta in this recipe.
– Reserve feta and herbs if making ahead to add freshness just before serving.
– Chill the salad for at least 30 minutes for best flavor.
– Pairs well with grilled meats, seafood, or veggie skewers.
- Prep Time: 15
- Cook Time: 15
- Method: Boil & Toss
- Cuisine: Greek