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A sunshine-bright summer dish that’s no-bake, healthy, and bursting with Mediterranean flavors—our Greek Orzo Pasta Salad is here to make every backyard cook-out shine.
This Greek Orzo Pasta Salad blends the familiar charm of a Greek salad with tender orzo pasta, tangy Feta cheese, briny olives, crisp cucumbers, juicy tomatoes, and a zesty lemon vinaigrette dressing. Whether you’re lounging poolside or looking for an easy recipe to share at potlucks, this is the salad that’ll earn you high-five status.
Think of this as a post-beach picnic staple—or that go-to dish when you crave olive-oil glossed veggies and the satisfying bite of orzo. I first fell in love with this salad after a weekend trip to Crete, watching little fishing boats bob in the harbor as I nibbled on flavors that felt both simple and elegant. It’s special because it marries healthy veggies and whole-grain orzo pasta with a homemade lemon vinaigrette dressing that needs only a quick whisk. No oven fuss, just fresh ingredients that shine. Serve it at summer barbecues, pack it for lunch, or keep it chill in the fridge for impromptu snacks.
Why You’ll Love This Recipe
– No oven needed—just a pot and a bowl.
– Ready in under 30 minutes from start to finish.
– Perfect for meal prep: it actually tastes better after a few hours.
– Packed with protein (hello, Feta cheese and orzo pasta) and fiber.
– Bright lemon vinaigrette dressing ties everything together.
– Super versatile: pair with grilled chicken, lamb, or serve as a vegan version.
– Kid-friendly tweak: swap black olives for mild green olives.
– A crowd-pleaser at picnics, potlucks, and family reunions.
Ingredients
– 2 cups orzo pasta (whole wheat orzo for extra fiber)
– 1 cup cherry or grape tomatoes, halved (heirloom tomatoes add color)
– 1 cup cucumber, diced (English cucumber preferred—less seedy)
– ½ cup red onion, finely sliced (soak in cold water for milder bite)
– ½ cup Kalamata olives, pitted and halved (mild Greek olives work too)
– 1 cup Feta cheese, crumbled (sell-by-date label for peak flavor)
– ¼ cup fresh parsley, chopped (sub: fresh dill or mint)
– 3 tbsp extra-virgin olive oil (look for cold-pressed brands like California Olive Ranch)
– 2 tbsp fresh lemon juice (about 1 large lemon)
– 1 tsp Dijon mustard (for creaminess and tang)
– ½ tsp dried oregano (or 1 tsp fresh, finely chopped)
– Salt and black pepper, to taste
– Pinch of crushed red pepper flakes (optional, for a tiny kick)
Tips:
• For a gluten-free version, swap orzo with quinoa.
• Let red onion soak in cold water for 5 minutes to tame its bite.
• Use freshly squeezed lemon juice—I promise, it makes a difference.
Directions
1. Cook the orzo: Bring a large pot of salted water to a rolling boil. Add orzo pasta and cook 7–9 minutes until al dente. Drain and rinse under cold water to stop the cooking. Tip: Shake the colander so excess water drains—avoid a soggy salad.
2. Whisk the dressing: In a bowl, whisk olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until emulsified. If you have a small mason jar, just shake it—no whisk needed!
3. Prep the veggies: While orzo cools, dice tomatoes, cucumbers, and onions. Chop parsley and halve olives. You know what? I sometimes toss these together and taste a bit—just to make sure I’m on track.
4. Combine & toss: In a roomy bowl, add orzo, veggies, olives, Feta, and parsley. Pour dressing over top. Gently toss with tongs or two large spoons until everything is coated.
5. Chill & meld: Cover and refrigerate at least 30 minutes (or overnight). Flavors bloom when they sit. If you’re short on time, a quick 10-minute rest still tastes decent, but patience here truly pays off.
Servings & Timing
• Yield: Serves 6–8 as a side or 4 as a main.
• Prep Time: 15 minutes (including veggie chopping)
• Cook Time: 8 minutes (pasta only!)
• Chill Time: 30 minutes–2 hours
• Total Time: About 55 minutes from start to fridge
Variations
– Swap orzo pasta for tricolor fusilli to brighten the pantry.
– Make it vegan: omit Feta and add roasted chickpeas for protein.
– Add grilled shrimp or chicken for a hearty Mediterranean main.
– Stir in fresh arugula just before serving for a peppery touch.
– Use sun-dried tomatoes instead of fresh for a sweet-tangy twist.
– Mix in pine nuts or slivered almonds for extra crunch.
Storage & Reheating
Store this Greek Orzo Pasta Salad in an airtight container in the fridge for up to 4 days. It keeps well—flavors actually deepen after a day. No reheating needed; serve it cold or at room temperature. Make-ahead is a breeze: Prep the dressing and chop veggies the night before, then toss with orzo just before guests arrive.
Notes
• Texture tip: Don’t overcook orzo—al dente means just-right firmness that holds up to the dressing.
• Flavor tip: If it tastes bland after chilling, drizzle another teaspoon of lemon juice or a pinch of salt.
• Testing note: I tried adding bell peppers once—nice color, but I missed the classic cucumber crunch.
• Pro-tip: Reserve a few cherry tomato halves and extra parsley for garnish when serving. It looks extra inviting on a big platter.
FAQs
Q: Can I use boxed store-bought vinaigrette?
A: You can, but homemade lemon vinaigrette has brighter acidity and fewer additives.
Q: What’s the best way to prevent soggy salad?
A: Rinse orzo under cold water and drain thoroughly—this stops cooking and removes excess starch.
Q: Can I freeze this salad?
A: Freezing isn’t ideal—cucumbers and tomatoes get watery. Better to eat fresh or refrigerate.
Q: How do I make it nut-free?
A: Simply skip added nuts (if you use them) or swap for roasted seeds like pumpkin seeds.
Q: Is it okay to prep a day ahead?
A: Absolutely—store dressing separately, then toss everything together just before serving.
Q: How can I make this lower-carb?
A: Replace orzo pasta with cauliflower rice or spiralized zucchini ribbons.
Conclusion
With vibrant colors, lively Mediterranean flavors, and a lemony tang that brightens every bite, this Greek Orzo Pasta Salad is my go-to easy recipe for summer gatherings. You’ll love its make-ahead convenience and how it endlessly adapts: from vegan twists to protein boosts. Give it a whirl, drop a comment below, and if you try one of the variations, let me know—happy salad-making!
Looking for more summer dishes? Check out our Grilled Vegetable Platter or our Lemon Herb Chicken Skewers for fresh ideas. Don’t forget to share your photos on Instagram using #MyGreekSaladAdventure!
Greek Orzo Pasta Salad
Ingredients
- 2 cups orzo pasta whole wheat orzo for extra fiber
- 1 cup cherry or grape tomatoes halved (heirloom tomatoes add color)
- 1 cup cucumber diced (English cucumber preferred—less seedy)
- 1/2 cup red onion finely sliced (soak in cold water for milder bite)
- 1/2 cup Kalamata olives pitted and halved (mild Greek olives work too)
- 1 cup Feta cheese crumbled (sell-by-date label for peak flavor)
- 1/4 cup fresh parsley chopped (sub: fresh dill or mint)
- 3 tbsp extra-virgin olive oil look for cold-pressed brands like California Olive Ranch
- 2 tbsp fresh lemon juice about 1 large lemon
- 1 tsp Dijon mustard for creaminess and tang
- 1/2 tsp dried oregano or 1 tsp fresh, finely chopped
- Salt and black pepper to taste
- crushed red pepper flakes optional, for a tiny kick
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente. Drain, rinse under cold water, and shake to remove excess water.
- In a bowl, whisk olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until emulsified.
- Dice tomatoes, cucumbers, and onions. Halve olives. Chop parsley.
- In a bowl, mix orzo, veggies, olives, Feta, and parsley. Pour dressing over top and toss gently.
- Refrigerate salad for at least 30 minutes to allow flavors to blend and enhance.
