This Orzo Greek Pasta Salad comes together in just 30 minutes and requires only a couple of easy steps. Simply toss together cooked orzo pasta with a tangy lemon garlic vinaigrette and a generous handful of chopped fresh dill and mint. Then all that is left to do is to add in crumbled feta cheese, fresh cherry tomatoes, chopped cucumbers, red onion and black Greek olives. Serve it as a side dish for a summer picnic, barbecue or cookout.

Orzo Pasta salad in a white bowl on a table.

Why We Love Greek Orzo Pasta Salad

When it comes to pasta salads, I love them all! This Greek Orzo Salad recipe is inspired by a traditional Greek Salad and turned them into a pasta salad! This pasta salad is fast, flavorful and so simple to make. It is made with orzo pasta, cucumber, tomatoes, and onion, with tangy feta cheese and Greek black olives.

To make this easy pasta salad, simply boil the orzo pasta and chop up the veggies. Then stir together with a simple lemon and herb vinaigrette. What you get is a delicious side dish for a summer picnic, barbecue or cookout.

Ingredients for Greek Orzo Salad

1 ½ cups dry orzo pasta (about 11 ounces) 1/3 cup lemon juice 1 clove garlic, finely minced ½ cup extra-virgin olive oil 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh mint 2 ½ teaspoons dried oregano 1 ¼ teaspoon salt ½ teaspoon ground black pepper 1 pint cherry tomatoes, cut in half 1 European cucumber, peeled, seeded and diced 1 cup crumbled feta cheese, preferably reduced fat ½ cup pitted black Greek olives, roughly chopped ½ cup minced red onion in small glass bowls on a table.
  • Orzo: An Italian rice-shaped pasta commonly used in soups like Italian Wedding Soup or Minestrone, and can be found in the pasta aisle. For this recipe you need 1.5 cups of dry orzo.
  • Fresh Veggies: This recipe uses cherry tomatoes, chopped red onion and European crisp cucumbers, all traditional for a Greek salad. I like to chop the vegetables into small pieces to pair well with the size of the pasta.
  • Feta Cheese: Featuring a salty and tangy taste, feta is a Greek brined curd cheese usually made from sheep’s milk. Feta is traditionally served as a table cheese, in Greek salads, and pastries – like phyllo-based dishes such as Spinach and Feta Filo Pie. Lucky for us, feta is readily available at most grocery stores and can be purchased as a block or already crumbled. If you buy a chunk, just crumble prior to adding to the pasta salad.
  • Black Olives: The mild saltiness of black olives are a no-brainer addition to this dish because of their tasty Greek origin. Look for Greek olives instead of mild California olives. Buying pitted olives will save you a step.
  • Lemon Juice and Olive Oil: Fresh squeezed lemon juice is best, and olive oil is definitely a go-to for adding fat into a dressing. See my collection of healthy salad dressings for more hints and tips to make them.
  • Herbs and Seasoning: To amp up the flavors in this Mediterranean Orzo Salad recipe, I used fresh chopped dill and mint. And to give the dressing classic Greek Salad Dressing flavor I used dried oregano. A must in my opinion! Plus the requisite salt and pepper.

How To Make This Orzo Salad Recipe

On the left: Orzo pasta being cooked in a pan with a metal spoon lifting some out of the pan. On the right: Glass bowl with dressing ingredients being whisked.

Step 1: Cook Orzo

Bring a large pot of lightly salted water to a boil. Cook orzo according to package instructions.

Note: orzo in pasta salad is best when it is fully cooked and not cooked al dente. So taste it before you drain the pasta.

Drain through a fine-mesh sieve and rinse with cold water. Drain thoroughly.

Step 2: Make the Greek dressing

Whisk lemon, garlic, olive oil, dill, mint, oregano, salt and pepper in a large mixing bowl. 

Left: Orzo pasta with salad dressing in it in a glass bowl and a silver spoon in it. Right: Orzo Pasta salad with tomatoes and cucumbers.

Step 3: Mix Pasta with the Dressing

Add the pasta to the dressing and toss to coat. 

Step 4: Assemble the Pasta Salad

Add tomatoes, cucumber, feta, olives and red onion and toss to combine. Serve immediately at room temperature for the best texture and flavor. Of course, if you prefer a cold pasta salad, you can chill it before serving.

Close up of Orzo Pasta Salad in a white bowl on a table with a slice of lemon and a leafy garnish on top.

Make Ahead, Storage and Leftovers

  • Make Ahead: You can make this a day ahead but cut and add the cucumber and tomatoes just before serving for the best texture. You may need to add additional olive oil on the second day so taste it to see if it seems a little dry.
  • Storage: Keep in the fridge in an airtight container for up to three days. Adjust the dressing if necessary if the flavors are muted after a day or two. For the best texture, let it come up to room temperature, stirring occasionally, for about 40 minutes before serving.

Orzo Pasta Salad Variations

  • Instead of orzo, try another small type of pasta. Just be sure to weigh out 11 ounces. You could also use whole-wheat orzo.
  • For a gluten-free option you can substitute cooked quinoa for the orzo.
  • Add in diced cooked grilled chicken and serve as a main course.
  • Use red wine vinegar instead of fresh lemon juice in the dressing.
  • Mix up the fresh vegetables: Try adding diced bell peppers instead of tomatoes. Add in artichoke Hearts or chopped roasted red peppers with the other veggies. Or use green onion instead of the red onion.
  • Add garbanzo beans (chickpeas).

Serving Suggestions For Greek Orzo Salad

You can eat Greek Orzo Salad on its own for a healthy lunch, or a light dinner. As a side dish, this Orso Salad will go with any Mediterranean main dish like lamb, grilled chicken or shrimp.

Additional Recipes To Try

Orzo Pasta salad in a white bowl on a table.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Close up of Orzo Pasta salad in a white bowl on a table.

Greek Orzo Pasta Salad


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5 from 8 reviews

Description

This Orzo Greek Pasta Salad comes together in 30 minutes and has just a couple easy steps. Simply toss together cooked orzo pasta with a tangy lemon garlic vinaigrette and a generous handful of chopped fresh dill and mint. 


Ingredients

Units Scale
  • 1 1/2 cups dry orzo pasta (about 11 ounces)
  • 1/3 cup lemon juice
  • 1 clove garlic, finely minced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh mint
  • 2 1/2 teaspoons dried oregano
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pint cherry tomatoes, cut in half
  • 1 European cucumber, peeled, seeded and diced
  • 1 cup crumbled feta cheese, preferably reduced fat
  • 1/2 cup pitted black Greek olives, roughly chopped
  • 1/2 cup minced red onion

Instructions

  1. Bring a large pot of lightly salted water to a boil. Cook orzo according to package instructions. Drain through a fine mesh sieve and rinse with cold water. Drain thoroughly.
  2. Whisk lemon, garlic, olive oil, dill, mint, oregano, salt and pepper in a large bowl. 
  3. Add the pasta and toss to coat. 
  4. Add tomatoes, cucumber, feta, olives and red onion and toss to combine. Serve immediately or chill.

Notes

Cooking The Pasta

Orzo in pasta salad is best when it is fully cooked and not cooked al dente. So taste it before you drain the pasta.

Make Ahead

You can make this a day ahead but cut and add the cucumber and tomatoes just before serving for the best texture. You may need to add additional olive oil on the second day so taste it to see if it seems a little dry.

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 Scant Cup
  • Calories: 262
  • Sugar: 3 g
  • Fat: 13 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 7 g