I’m sharing my Orzo Pasta Salad Recipe with a Greek twist, loaded with crisp vegetables, tangy feta, and a surprisingly simple trick that makes it the whole family’s go-to.

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I ruined dozens of salads before landing on this one, weirdly now it’s the one everyone asks for. My Orzo Pasta Salad gives a Greek twist with pops of Kalamata olives and creamy feta cheese that keep the flavors lively and unexpected.

It’s bright and bold, not boring, and you can bring it anywhere, family dinners, picnics, those last minute gatherings. I say that but I still get surprised when it disappears faster than I think.

People always ask for seconds and I never can explain exactly why, but you’ll notice it the minute you taste it.

Ingredients

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Orzo: tiny pasta, packs carbs for energy and holds flavor, great warm or cold.
Cherry tomatoes: juicy, slightly sweet and acidic, give vitamins and bright freshness to every bite.
Feta cheese: salty creamy tang, add protein and a savory punch, crumbles through the salad.
Kalamata olives: briny fatty bite, give depth and Mediterranean savory edge.
Extra virgin olive oil: healthy monounsaturated fat, it’s silky mouthfeel that ties flavors together.
Lemon juice: bright acidic zip, balances oil and salt, keeps things lively.
Fresh herbs: parsley and dill add herbaceous lift, freshness and subtle green notes.

Ingredient Quantities

12 ounces orzo pasta (about 3 cups dry)

1 pint cherry or grape tomatoes, halved (about 2 cups)

1 medium cucumber, seeded and diced

1 small red onion, thinly sliced or finely chopped (about 1/2 cup)

1 red bell pepper, seeded and diced (optional)

3/4 cup pitted Kalamata olives, halved

6 ounces feta cheese, crumbled (about 1 1/2 cups)

1/2 cup extra virgin olive oil

3 tablespoons fresh lemon juice (about 1 large lemon)

1 tablespoon red wine vinegar

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh dill or 1 tablespoon fresh oregano, chopped (optional)

How to Make this

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1. Bring a large pot of well salted water to a boil, add 12 ounces orzo and cook until al dente about 8 to 9 minutes, stir now and then so it doesn’t clump; drain, reserve 1/4 cup pasta water, rinse under cold water to stop cooking and toss with a tablespoon of olive oil so it wont stick.

2. While the orzo cooks prep the veggies: halve 1 pint cherry tomatoes, seed and dice 1 medium cucumber, thinly slice or finely chop 1 small red onion, dice 1 red bell pepper if using, halve 3/4 cup Kalamata olives, crumble 6 ounces feta, mince 2 cloves garlic and chop 1/4 cup parsley and 2 tablespoons fresh dill or 1 tablespoon fresh oregano.

3. Whisk the dressing in a bowl: 1/2 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper; whisk hard till it looks combined and slightly thickened, taste and add a touch more lemon or salt if you like it tangy.

4. Put the cooled orzo in a large mixing bowl, pour about two thirds of the dressing over it and toss well to coat, add a splash of the reserved pasta water if the orzo seems dry so the dressing spreads evenly.

5. Add the tomatoes, cucumber, red onion, bell pepper, olives and most of the crumbled feta; toss gently so the feta mixes but doesn’t turn into mush.

6. Stir in the chopped parsley and dill or fresh oregano, then add the rest of the dressing a little at a time until it tastes balanced; remember feta is salty so go easy with extra salt.

7. Taste and adjust seasoning with more salt, pepper or lemon juice if needed, if you want bolder flavor let it sit in the fridge at least 30 minutes so the flavors marry.

8. Finish with a sprinkle of extra feta and parsley before serving, serve chilled or at room temperature, it keeps well in the fridge up to 3 days so it’s great for lunches or potlucks.

Equipment Needed

1. Large pot (6 to 8 quart) for boiling well salted water and cooking the orzo
2. Colander or fine mesh strainer to drain and rinse the pasta
3. Large mixing bowl big enough to toss the cooled orzo with veggies and dressing
4. Whisk plus measuring spoons and a 1/2 cup and 1/4 cup measuring cup to make the dressing and save pasta water
5. Chef’s knife for chopping tomatoes, cucumber, onion, herbs and garlic
6. Cutting board, stable and roomy so things dont slip around
7. Tongs or a slotted spoon to stir, transfer and toss the orzo without crushing it
8. Small bowl or jar with a lid for whisking and storing extra dressing, plus a storage container for leftovers

FAQ

How long will this orzo pasta salad keep in the fridge? It stays good 3 to 4 days in an airtight container, but for best texture eat it within 48 hours because tomatoes and cucumbers get watery and feta softens.

Can I make it ahead of time? Yes you can make it a day ahead, and the flavors actually meld nicely, just undercook the orzo slightly and rinse with cold water to stop cooking. If possible fold in half the feta and herbs just before serving so they stay bright.

Any simple swaps if I dont have something? Sure — use any small pasta in place of orzo or try quinoa for gluten free, goat cheese instead of feta, and regular black olives if you dont have Kalamatas. Use extra lemon if you skip the red wine vinegar. Just taste and cut back on added salt because olives and feta are salty.

How do I stop the salad from getting soggy? Cook orzo al dente then rinse under cold water and spread it out to cool, toss with a little olive oil to keep it from sticking, and add the dressing closer to serving time or reserve a bit to toss right before you plate.

Can I freeze leftovers? No dont freeze this, freezing ruins the texture of the tomatoes cucumbers and cheese. Keep leftovers chilled and eat within a few days.

How many does this recipe feed and can I scale it? The recipe (12 ounces orzo) serves about 6 to 8 as a side or 4 as a main. You can easily double or halve the ingredients, but if making extra, hold off on adding tomatoes and cucumber until serving so they stay crisp.

The BEST Orzo Pasta Salad Recipe Substitutions and Variations

Orzo (12 oz) -> Pearl/Israeli couscous or small pasta like acini di pepe or tiny shells. Cooks similarly, just follow package times and cool, you’ll get the same bite.
Kalamata olives (3/4 cup) -> Castelvetrano or oil cured black olives for a milder buttery note, or use capers for that salty, briny pop if you want less olive texture.
Feta (6 oz) -> Crumbled goat cheese for creamy tang, or ricotta salata/cotija for a firmer, salty crumble that won’t get mushy.
Fresh herbs (parsley, dill or oregano) -> Swap with basil or mint for a different bright flavor, or use dried herbs at about 1/3 the fresh amount (eg 2 tbsp fresh -> 2 tsp dried).

Pro Tips

– Toast the orzo in a dry skillet for a couple minutes before boiling it, toss it constantly so it doesn’t burn. It gives a nice nutty flavor and you might need to shave a minute off the cooking time, so watch it.

– If you want the dressing to cling, cool the orzo spread out on a sheet pan or toss it while still slightly warm with a spoonful of the dressing or olive oil. If you’re making it ahead though rinse the pasta quick under cold water so it stops cooking and won’t get gluey.

– Make the dressing in a jar and shake it hard till it emulsifies, or whisk real fast, that makes it silky. If the vinaigrette tastes too sharp add a little honey or a tiny pinch of sugar, and if you hate raw garlic try smashing the garlic with some salt first to mellow it out.

– Let the salad rest at least 30 minutes in the fridge so the flavors marry, but keep in mind feta and olives are salty so taste before adding extra salt. If you’re storing more than a day keep a bit of the dressing separate and add fresh herbs right before serving so they stay bright.

The BEST Orzo Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Orzo Pasta Salad Recipe with a Greek twist, loaded with crisp vegetables, tangy feta, and a surprisingly simple trick that makes it the whole family's go-to.

Servings

servings

Calories

487

kcal

Equipment: 1. Large pot (6 to 8 quart) for boiling well salted water and cooking the orzo
2. Colander or fine mesh strainer to drain and rinse the pasta
3. Large mixing bowl big enough to toss the cooled orzo with veggies and dressing
4. Whisk plus measuring spoons and a 1/2 cup and 1/4 cup measuring cup to make the dressing and save pasta water
5. Chef’s knife for chopping tomatoes, cucumber, onion, herbs and garlic
6. Cutting board, stable and roomy so things dont slip around
7. Tongs or a slotted spoon to stir, transfer and toss the orzo without crushing it
8. Small bowl or jar with a lid for whisking and storing extra dressing, plus a storage container for leftovers

Ingredients

12 ounces orzo pasta (about 3 cups dry)
1 pint cherry or grape tomatoes, halved (about 2 cups)
1 medium cucumber, seeded and diced
1 small red onion, thinly sliced or finely chopped (about 1/2 cup)
1 red bell pepper, seeded and diced (optional)
3/4 cup pitted Kalamata olives, halved
6 ounces feta cheese, crumbled (about 1 1/2 cups)
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill or 1 tablespoon fresh oregano, chopped (optional)

Directions

Bring a large pot of well salted water to a boil, add 12 ounces orzo and cook until al dente about 8 to 9 minutes, stir now and then so it doesn't clump; drain, reserve 1/4 cup pasta water, rinse under cold water to stop cooking and toss with a tablespoon of olive oil so it wont stick.
While the orzo cooks prep the veggies: halve 1 pint cherry tomatoes, seed and dice 1 medium cucumber, thinly slice or finely chop 1 small red onion, dice 1 red bell pepper if using, halve 3/4 cup Kalamata olives, crumble 6 ounces feta, mince 2 cloves garlic and chop 1/4 cup parsley and 2 tablespoons fresh dill or 1 tablespoon fresh oregano.
Whisk the dressing in a bowl: 1/2 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper; whisk hard till it looks combined and slightly thickened, taste and add a touch more lemon or salt if you like it tangy.
Put the cooled orzo in a large mixing bowl, pour about two thirds of the dressing over it and toss well to coat, add a splash of the reserved pasta water if the orzo seems dry so the dressing spreads evenly.
Add the tomatoes, cucumber, red onion, bell pepper, olives and most of the crumbled feta; toss gently so the feta mixes but doesn't turn into mush.
Stir in the chopped parsley and dill or fresh oregano, then add the rest of the dressing a little at a time until it tastes balanced; remember feta is salty so go easy with extra salt.
Taste and adjust seasoning with more salt, pepper or lemon juice if needed, if you want bolder flavor let it sit in the fridge at least 30 minutes so the flavors marry.
Finish with a sprinkle of extra feta and parsley before serving, serve chilled or at room temperature, it keeps well in the fridge up to 3 days so it's great for lunches or potlucks.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.