Greek Orzo Pasta Salad

When I think of orzo, my mind goes straight to some of my favorite cold-weather comfort foods, like avgolemono soup with orzo or Lebanese chicken soup, which I like to make with orzo. However, when prepped ahead of time and served like a classic, easy pasta salad or Lebanese couscous salad, as I do in this easy Greek pasta salad with orzo, the grain becomes a delicious addition to warm-weather meals, too. 

With just the right balance of carbs, protein, fiber, and good-for-you fats, this Greek orzo salad recipe has everything you could want in a meal. And above all, incredible flavor, too. It’s an ideal potluck or picnic side dish. I also often enjoy it as a main dish on its own! You can easily add more protein to bulk it up even further.

This salad works fabulously with meal prep. Then it’s ready to go as a side for summer barbecue favorites like grilled marinated chicken kebabs and grilled vegetables. The perfect potluck cold pasta salad loaded with flavor and texture, it’s always a welcome addition at any picnic, holiday celebration, or family gathering. There’s never a bad time for something so versatile! It’s one of my all-time favorites and a great addition to your salad lineup. 

Ingredients You’ll Need

Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!

• Orzo Pasta – Also known as pastina, or little pasta, orzo is a small pasta that resembles rice but is larger and made from durum wheat semolina. I find it in the pasta section of most grocery stores. 
• Olive Oil – Most every Greek recipe calls for it, and Lebanese, too! I use a high-quality olive oil to toss the cooked orzo, adding a rich, peppery flavor while preventing the grains from clumping together. 
• Fresh Produce – Cucumber, tomatoes, green pepper, and red onion add a satisfying crunch and vibrant pops of color that make this recipe almost too pretty to eat! For the best taste and texture, I recommend using Persian cucumbers or English cucumbers, which have fewer seeds and thinner skins than other varieties. I’m also partial to cherry tomatoes, but grape tomatoes or any tomatoes you like best will work. Larger tomatoes cut into smaller pieces have more juice and seeds that can alter the texture of the salad, so I avoid them here.
• Olives – Kalamata olives infuse the salad with a savory, briny taste that enhances the Greek-inspired flavor. 
• Chickpeas – Also known as garbanzo beans, these are a favorite because they add lots of plant-based protein and fiber. I typically stick with plain cooked chickpeas for an almost buttery texture, but crispy chickpeas also work well if you prefer extra crunch. They’ll soften in the dressing, so add them just before serving. 
• Feta – One of my favorite ingredients, feta adds a salty, briny quality and creamy texture. I prefer plain feta, but marinated feta or other flavored feta is a fun way to switch up the flavor if you’re feeling adventurous. I always skip pre-crumbled feta, finding it a bit bland. Instead, opt for a block of feta and crumble it into pieces to get those bold, briny flavors quintessential to a Greek recipe. 
• Fresh Herbs – Fresh dill, fresh mint, fresh oregano, or even fresh parsley add a pop of bright, refreshing flavor that balances some of the heaviness of the fats. Oregano is a flavor that shouts Greek, a hallmark.
• Greek Salad Dressing – I whisk up a simple, zesty homemade dressing combining red wine vinegar, lemon juice, lemon zest, garlic, Dijon mustard, oregano, honey, olive oil, salt, and pepper. 

Possible Variations 

• Add protein. Turn this Greek orzo pasta salad into an even more filling main course by adding sliced or diced grilled chicken, leftover shish tawook, shrimp skewers, cooked salmon, or white beans. 
• Make it gluten-free. For a gluten-free Greek orzo pasta salad recipe, use gluten-free orzo. Or, substitute cooked rice, quinoa, or lentil pasta (or chickpea pasta). 
• Swap the orzo. No orzo on hand? Use bowtie pasta, penne, spiral, or macaroni pasta instead. One tip: Larger pasta shapes aren’t my favorite in this salad because they can overpower the rest of the ingredients.
• Add more fresh vegetables. Try artichoke hearts, roasted red peppers, spinach, pepperoncini, or chopped romaine lettuce for even more color and texture. 
• Swap the cheese. Feta is a classic choice for Greek-inspired recipes, but crumbled goat cheese or fresh mozzarella also pair nicely with the Mediterranean flavors. 
• Add crunch. Top your orzo salad with toasted pine nuts, chopped pistachios, pepitas, or roasted sunflower seeds just before serving for extra texture. 

How to Make a Greek Orzo Pasta Salad

1. Cook the orzo. Follow the package directions, cooking orzo to al dente in a pot of salted water. Drain the liquid, toss the orzo with olive oil, and set aside to fully cool. I like to chop my veggies and whisk the dressing while the orzo cooks. This speeds up the process and keeps prep time minimal. 
2. Combine the salad. Add the cooled orzo, veggies, olives, and chickpeas to a large salad bowl, and toss to combine. Then, add half of the feta, chopped dill, and dressing, and gently stir to combine. 
3. Serve. Sprinkle the remaining feta on top, and enjoy at room temperature or chilled in the fridge. 

My Top Tips & Tricks

• Cool the pasta completely. Warm pasta can wilt the vegetables and melt the feta too quickly. Spread the orzo on a baking sheet to cool faster and prevent clumping. You can make the orzo ahead by a few days; refrigerate until you’re ready to use it.
• Dress the salad generously. Orzo tends to absorb dressing as it sits. If making the salad ahead of time, reserve a little extra dressing to toss in right before serving to prevent it from tasting dry. This also gives the salad a fresh sheen. 
• Cut the vegetables uniformly. Keeping the cucumber, peppers, onion, and tomatoes similarly sized helps every bite feel balanced, ensuring you get a little bit of everything in each bite.

How to Store 

Store leftover Greek orzo pasta salad in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as the salad sits, making it a great recipe for meal prep. It makes for a quick lunch or light dinner, perfect for hot days. For the best flavor and texture, avoid freezing. The fresh veggies and tangy feta cheese can become watery and lose their texture once thawed.

I recommend adding a splash of dressing or olive oil and a sprinkle of fresh herbs just before serving. This freshens the salad and prevent it from tasting dry. Then, just be sure to give the salad a quick toss to redistribute the ingredients, and it will taste as good as new. 

More Hearty Salad Recipes

• Fattoush Salad
• Barley Salad
• Mediterranean Quinoa Salad
• Quinoa Tabbouleh Salad