This Greek Orzo Pasta Salad is a fresh, colorful side dish loaded with tender orzo, crisp vegetables, kalamata olives, feta cheese, and a bright lemon herb vinaigrette. It's light, refreshing, and perfect for summer cookouts, meal prep lunches, or an easy side for grilled chicken, salmon, lamb, or burgers.
I love orzo for pasta salad because the small rice-shaped pasta mixes easily with chopped vegetables and soaks up just enough dressing without feeling heavy. Make it ahead for a party, or serve it with Mediterranean chicken kabobs, chicken souvlaki, lamb kebabs, or grilled salmon for a simple warm-weather dinner.
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Quick Look
- Flavor: Bright lemon herb vinaigrette, salty feta, briny olives, fresh vegetables
- Key ingredients: Orzo, cucumber, tomatoes, bell peppers, red onion, olives, feta
- Prep time: 10 minutes
- Cook time: 10 minutes
- Chill time: 30 minutes recommended
- Best served with: Grilled chicken, salmon kabobs, lamb kebabs, burgers, pita, or tzatziki
Why This Recipe Works
- Light and refreshing - This Greek orzo pasta salad is tossed in a bright lemon herb vinaigrette instead of a heavy creamy dressing, making it perfect for summer cookouts, potlucks, and grilled dinners.
- Loaded with fresh vegetables - Cucumber, tomatoes, bell peppers, red onion, olives, and parsley add crunch, color, and classic Greek salad flavor.
- Orzo is perfect for pasta salad - The small rice-shaped pasta mixes easily with the chopped vegetables and feta, so every bite has a little bit of everything.
- Great make-ahead side dish - Chill the salad for at least 30 minutes so the flavors can blend. If making it a day ahead, toss with a little extra vinaigrette or olive oil before serving.
- Easy to customize - Add grilled chicken, shrimp, chickpeas, or extra vegetables to turn this Mediterranean orzo salad into a light lunch or main dish.
And for another light, refreshing Greek dish, be sure to check out my Greek cucumber salad.
Ingredient Notes
- Orzo: Orzo is a small rice-shaped pasta that works well in pasta salad because it mixes easily with chopped vegetables and dressing. Cook it just to al dente so it holds its shape.
- Cucumber: English cucumber is easiest because it has fewer seeds and thin skin. If using a regular cucumber, peel it and scoop out the seeds before chopping.
- Tomatoes: Grape or cherry tomatoes hold up well in pasta salad and add sweetness.
- Bell peppers: Mixed bell peppers add crunch, color, and extra vegetables. Red, yellow, and orange peppers are sweeter than green.
- Kalamata olives: Kalamata olives add briny flavor. Black olives can work in a pinch, but kalamata olives give the salad a more classic Greek flavor.
- Feta cheese: Use crumbled feta or buy a block and crumble it yourself for the best texture.
- Lemon herb vinaigrette: Fresh lemon juice, olive oil, garlic, oregano, parsley, and rosemary make a bright dressing that keeps the salad light.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
How to Make Greek Orzo Pasta Salad
- Cook the pasta and prep the veggies: Cook the orzo in salted water until just al dente, according to the package directions. Drain, rinse briefly with cool water, and let it cool while you prep the vegetables.
- Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, oregano, parsley, rosemary, salt, and pepper until well combined.
- Combine the ingredients: Add the cooled orzo, tomatoes, cucumber, bell peppers, red onion, olives, feta, and parsley to a large mixing bowl. Pour the lemon herb vinaigrette over the top and toss until everything is evenly coated.
- Refrigerate then serve: Cover and refrigerate for at least 30 minutes before serving so the flavors can blend. Toss again before serving, and add a splash of olive oil or lemon juice if the pasta has absorbed too much dressing.
What to Serve with Orzo Pasta Salad
This Greek orzo salad is a great make-ahead side dish for cookouts, potlucks, and easy Mediterranean-inspired dinners. It pairs especially well with grilled meats, seafood, burgers, and pita-style meals.
Try it with:
- Mediterranean Chicken Kabobs
- Greek Chicken Souvlaki
- Greek Yogurt Marinated Lamb Kebabs
- Grilled Salmon Kabobs
- Chicken Kofta Kebabs
- Spinach and Feta Turkey Burgers
- Lamb Burgers with Whipped Feta
You can also turn it into a light lunch by adding grilled chicken, shrimp, chickpeas, or extra feta.
This orzo salad is also perfect as an easy side for barbecue dishes like pulled pork and smoked ribs.
Recipe Tips and FAQs
Yes. It can be made several hours ahead or up to 1 day in advance. For the best texture, toss it again before serving and add a splash of extra vinaigrette or olive oil if it seems dry.
Like most pasta salads, this one is pretty flexible. I like to use the traditional Greek salad mix of tomatoes, red onion, and cucumbers, but you can add almost anything to this dish. Chopped broccoli, zucchini, and squash are good options.
You can definitely use other types of pasta for this dish. Almost any type of small pasta will work, but penne, macaroni, or bow-tie pasta are some great choices.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The vegetables will soften slightly as it sits, but the flavor will still be good.
Yes, use your favorite gluten-free small pasta. Just cook it carefully and rinse gently, since gluten-free pasta can be more delicate.
Yes, a quick rinse with cool water helps stop the cooking and cools the pasta for salad. Drain it well so the dressing does not get watered down.
Recipe Variations
- Add protein: Stir in grilled chicken, shrimp, salmon, or chickpeas.
- Make it vegetarian main dish: Add chickpeas and extra feta.
- Add more vegetables: Try baby spinach, artichoke hearts, zucchini, or roasted red peppers.
- Change the herbs: Add fresh dill, mint, or basil for a different flavor.
- Make it gluten-free: Use a gluten-free small pasta.
- Make it dairy-free: Omit the feta or use a dairy-free feta-style cheese.
📖 Recipe
Greek Orzo Pasta Salad Recipe
Ingredients
Vinaigrette
- ⅓ cup olive oil
- ¼ cup fresh squeezed lemon juice, about 2 lemons
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon chopped fresh parsley
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon Salt
- ⅛ teaspoon Freshly ground black pepper
Pasta Salad
- 8 ounces dry orzo, about 1¼ cups
- 1½ cups grape tomatoes, halved
- 1 medium English cucumber, chopped
- 2 cups mixed bell peppers, chopped
- ½ cup chopped red onion
- ½ cup sliced kalamata olives, or ¾ cup sliced black olives
- 1 cup crumbled feta
- 2 tablespoon chopped fresh parsley
Instructions
Vinaigrette
- Add all of the vinaigrette ingredients to a small bowl and whisk until well combined.
Pasta Salad
- Cook the pasta according to package instructions until just al dente. Drain, rinse briefly with cool water, and set aside to cool.
- While the pasta cools, chop all of the vegetables and add to a large mixing bowl.
- Add the cooled pasta to the bowl of chopped vegetables then add the vinaigrette and toss until combined.
- Refrigerate for at least 30 minutes, up to overnight, then toss again before serving.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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