Greek Orzo Salad

This Greek Orzo Salad recipe is a light and flavorful pasta salad that’s delicious as a side dish or main dish. It’d be perfect with anything you’re grilling this summer!

Greek Orzo Salad

This easy Greek Orzo Salad is similar to my Greek Pasta Salad but with orzo and smaller diced veggies. I love orzo for pasta salads–its shape is great with diced veggies like cucumbers, bell peppers, and tomatoes. Greek flavors like feta cheese and kalamata olives add the perfect zest. And for more healthy pasta salad recipes, don’t miss my Grilled Vegetable Orzo Pasta Salad or Italian Pasta Salad.

Why I Love This Orzo Pasta Salad

I entertain a lot in the summer, and pasta salads are a must when we grill. Whether celebrating Memorial Day or the Fourth of July or just having friends over, you can never go wrong with Greek orzo pasta salad because everyone loves it. It makes enough for a party, it’s easy to make, and leftovers are great for lunch. I love using orzo in pasta salads, the shape is perfect for salads that have small veggies and goes great with anything you’re grilling.

• Vegetarian: This filling side dish is suitable for both meat-eaters and vegetarians. To make it vegan, omit the feta.
• Budget-Friendly: This orzo pasta salad doesn’t have meat, making it affordable for serving a large crowd.
• Loaded with Veggies: This healthy orzo salad uses 4 colorful vegetables, which contain many vitamins and minerals.

What is Greek Orzo Salad?

Greek orzo salad is a refreshing pasta salad made with orzo, a rice-shaped pasta made from durum wheat. It’s popular for its bright, zesty flavors which can be served as a side dish or main.

Ingredients

Here’s everything you will need to make this Orzo Salad. See exact measurements in the recipe card below.

• Greek Orzo Salad Dressing: This vinaigrette consists of red wine vinegar, lemon juice, and olive oil, which is seasoned with garlic powder, oregano, and salt.
• Orzo Pasta: The base of this salad. Use wheat, or gluten-free orzo. If you can’t find orzo, ditalini or acini di pepe would be great.
• Olives: Kalamata olives add a briny flavor. I also add some brine to the pasta for a salty, savory flavor.
• Vegetables: Dice red onion, English cucumber, grape or cherry tomatoes, and orange bell pepper into small pieces. This vegetable combo adds a rainbow of color. Feel free to use yellow or red bell pepper instead.
• Feta Cheese completes this orzo salad with its soft texture and salty taste.
• Fresh Oregano is an optional garnish, but it adds a burst of freshness. You can also use fresh dill or parsley instead.

How to Make Greek Orzo Salad

This easy orzo salad comes together quick once all the ingredients are prepped. Here’s the step-by-step photos (see full recipe in recipe card below).

Make the vinaigrette.

Add the Kalalmata olives and the brine.

Add the veggies.

Mix everything together then top with Feta cheese.

1. Cook the Orzo: Since the flavors can get muted in cold pasta salad and the noodles can harden as they cool, I like to cook the orzo until soft, rather than al dente.
2. Drain and rinse the orzo under cold water to cool it.
3. Orzo Salad Dressing: Whisk the 6 vinaigrette ingredients in a large bowl.
4. Remaining Ingredients: Put the olives, red onion, and brine in the bowl, and then stir in the pasta and other vegetables.
5. How to Serve: Mix in the feta right before serving and garnish with fresh oregano.

Variations

• Protein: Add shrimp or chicken for extra protein, or to keep this Greek orzo salad vegetarian, stir in a can of chickpeas.
• Olives: Swap kalamatas with Castelvetrano olives.
• Cucumber: If you use a regular cucumber, peel the skin and scoop out the seeds before dicing it.
• Extra Veggies: Dice baby spinach.
• Vinegar: Substitute white wine vinegar.
• Pasta Salad Dressing: Add a teaspoon or two of Dijon mustard for some tang.
• Can’t eat cheese? Omit the feta.
• Herbs: Swap oregano with basil, parsley, or dill.

What to Serve with Orzo Pasta Salad

• Meat: This orzo salad with feta pairs wonderfully with a grilled protein, like chicken, steak, or fish. Try these Greek turkey burgers, grilled chicken kabobs, yogurt marinated chicken, or grilled chicken shawarma.
• Vegetables: For another veggie side, serve it with Grilled Zucchini or Veggie Kabobs.

Storage

• Meal Prep: Pasta salad is best chilled for at least an hour before eating, making it excellent for meal prep and serving at parties. The flavors meld, and the pasta absorbs the dressing.
• Too Dry? If it seems dry after refrigerating, toss it with a little more dressing before serving.
• Storage: This Mediterranean orzo salad will last up to 4 days in the refrigerator.

More Pasta Salad Recipes You’ll Love

Greek Orzo Salad Recipe

5 Cals:173 Protein:5 Carbs:24 Fat:6 This Greek Orzo Salad recipe is a light and flavorful pasta salad that's delicious as a side dish or main dish. It'd be perfect with anything you’re grilling this summer! Course: BBQ Side dish, Dinner, Lunch, main dish, Meal Prep, Pasta Salad, Side Dish Cuisine: Greek

Prep: 15 minutes minsCook: 15 minutes minsTotal: 30 minutes mins Print Rate Pin Save Saved! WW Points Serving Size: 3 /4 cup

Ingredients

• 3 tbsp red wine vinegar
• 2 tbsp fresh lemon juice
• 1/3 cup olive oil
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 16 oz orzo pasta, wheat or gluten-free
• 1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine
• 1/3 cup red onion, diced small
• 3 cups from 1 large English cucumber, diced small
• 1 pint grape tomatoes, halved
• 1 orange bell pepper, diced
• 1/2 cup feta cheese, cubed
• fresh oregano, optional garnish

Instructions

• Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.
• Drain and rinse under cold water, drain.
• Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.
• Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.
• Add the cheese just before ready to serve.

Nutrition

Serving: 3 /4 cup, Calories: 173 kcal, Carbohydrates: 24 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 112 mg, Fiber: 1.5 g, Sugar: 2 g