Name: Greek Orzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: ⅓ cup (80ml) Extra Virgin Olive Oil; 3 tbsp Red Wine Vinegar; 1 small bunch Fresh Parsley, finely diced (1oz / 30g); 1 heaped tsp Dried Oregano; ¼ tsp Salt, plus more to taste if desired; ¼ tsp Black Pepper, plus more to taste if desired; 150g (5.3oz) Baby Plum Tomatoes, halved; 100g (3.5oz) Feta, sliced into tiny cubes; 100g (3.5oz) Kalamata Olives, halved; 3 tbsp very finely diced Red Onion (½ small/medium onion); 1 small clove Garlic, very finely diced; 300g (1½ cups) uncooked Orzo; 75g (2.6oz) Green Pepper, finely diced; 75g (2.6oz) Cucumber, sliced into thin quarter pieces; Juice of ½ Lemon

▼ Jump to Recipe·🖷 Print

If you’re on the hunt for a vibrant, flavorful, and easy-to-make dish, look no further than Greek Orzo Pasta Salad. This Mediterranean-inspired recipe is the perfect balance of fresh vegetables, tangy feta cheese, and hearty orzo pasta, all tied together with a zesty dressing that will leave your taste buds dancing.

Whether you’re prepping for a summer picnic, a potluck, or simply a quick weekday meal, this salad is sure to become a favorite in your kitchen.

Why You’ll Love This Greek Orzo Pasta Salad

Greek Orzo Pasta Salad is not just another side dish; it’s a showstopper. Here’s why:

Bursting with Flavor: The combination of fresh parsley, oregano, and red wine vinegar creates a dressing that’s both tangy and aromatic.
Simple to Prepare: With minimal cooking time and easy-to-find ingredients, this salad comes together in just over an hour.
Versatile: It works as a light main dish or a side to complement grilled meats or seafood.
Make-Ahead Friendly: The flavors deepen as the salad rests, making it even better the next day.

Ingredients You’ll Need

To make this delicious Greek Orzo Pasta Salad, gather the following ingredients:

For the Dressing & Marinade:
80ml / 1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
1 small bunch fresh parsley (1oz/30g), finely diced
1 heaped tsp dried oregano
1/4 tsp each of salt and black pepper (plus more to taste)
For the Salad:
150g / 5.3oz baby plum tomatoes, halved
100g / 3.5oz feta cheese, cut into small cubes
100g / 3.5oz Kalamata olives, halved
3 tbsp finely diced red onion (about half a small/medium onion)
1 small clove garlic, finely diced
300g / 1 1/2 cups uncooked orzo pasta
75g / 2.6oz green pepper, finely diced
75g / 2.6oz cucumber, sliced into thin quarter pieces
Juice of half a lemon

Step-by-Step Instructions

Step 1: Make the Dressing and Marinade

In a large mixing or salad bowl, whisk together the extra virgin olive oil, red wine vinegar, parsley, oregano, salt, and black pepper. Add the halved tomatoes, cubed feta cheese, Kalamata olives, diced red onion, and garlic. Stir everything together until well coated in the dressing.

Let this mixture marinate for at least an hour at room temperature to allow the flavors to meld. If you have more time, cover the bowl and refrigerate it for several hours or overnight. Stir occasionally during this process to ensure even marination.

Step 2: Cook the Orzo

While the veggies and cheese are marinating, cook the orzo pasta in salted boiling water until al dente (firm to the bite). Drain the orzo and rinse it under cold water until completely cool. This step stops the cooking process and prevents the pasta from sticking together. Shake off any excess water before adding it to the bowl with the marinated ingredients.

Step 3: Assemble the Salad

Once the orzo is added to the bowl, stir in the diced green pepper and cucumber. Squeeze in the juice of half a lemon (or more if you prefer a brighter flavor) and give everything one final mix.

Step 4: Taste and Adjust

Taste the salad and adjust the seasoning as needed. You can add more salt, black pepper, or lemon juice to suit your preferences.

Step 5: Let It Rest (Optional)

For best results, let the salad sit for about 10 minutes before serving to allow all the flavors to marry together beautifully. If you’re making it ahead of time, tightly cover and refrigerate it for up to a few days. Just note that the orzo may dry out slightly over time but will still taste delicious!

Tips for Making the Perfect Greek Orzo Pasta Salad

Marinate for Maximum Flavor: Letting the tomatoes, feta, olives, onion, and garlic marinate in the dressing infuses them with bold flavors that elevate the entire dish. Avoid adding cucumber and green pepper to the marinade as they don’t benefit as much from this process.
Don’t Overcook the Orzo: Cooking the orzo al dente ensures it holds its shape and texture in the salad. Rinsing it with cold water immediately after cooking stops it from becoming mushy.
Customize Your Salad: Feel free to add other Mediterranean ingredients like sun-dried tomatoes, artichoke hearts, or roasted red peppers for extra variety.

Serving Suggestions

Greek Orzo Pasta Salad is incredibly versatile and pairs well with a variety of dishes. Serve it alongside grilled chicken skewers, roasted lamb chops, or baked salmon for a complete Mediterranean-inspired meal. It’s also a fantastic standalone option for lunch or a light dinner.

Storage Tips

This salad stores beautifully in an airtight container in the fridge for up to three days. The flavors will continue to develop over time, making leftovers even more delicious! Just give it a good stir before serving to redistribute the dressing.

Nutrition Information (Per Serving)

Calories: 571kcal
Carbohydrates: 66.56g
Protein: 10.43g
Fat: 30.94g (with heart-healthy monounsaturated fats from olive oil)
Fiber: 10.5g
Vitamin C: 33.4mg

Final Thoughts

Greek Orzo Pasta Salad is more than just a recipe; it’s an experience of Mediterranean flavors that will transport you straight to sunny Greece with every bite. Its vibrant colors and refreshing taste make it perfect for any occasion—whether you’re entertaining guests or enjoying a quiet meal at home.

So grab your ingredients and get ready to whip up this delightful dish that’s as beautiful as it is delicious! Bon appétit!