Can I make Greek Orzo Pasta Salad ahead of time?

Absolutely. In fact, many people prefer it after the flavors have had several hours to develop. Prepare it the night before for even better flavor.

How long does it last in the refrigerator?

Stored in an airtight container, it stays fresh for up to 3 days. The orzo may absorb some dressing over time, but the flavor remains excellent.

Can I substitute the cucumber?

Yes. Yellow squash, zucchini, or additional tomatoes work wonderfully.

What can I use instead of feta?

For a dairy-free version, simply omit it. You can also try a plant-based feta alternative.

Is Greek Orzo Pasta Salad served cold?

Yes. It's traditionally served chilled or slightly cool, making it ideal for warm-weather meals and gatherings.

Definitely. Chickpeas are one of the most popular additions because they increase the protein and make the salad even more filling.

Greek Orzo Pasta Salad: Amazing 12-Ingredient Favorite

Name: Greek Orzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1/3 cup extra virgin olive oil; 3 tbsp red wine vinegar; 1 small bunch fresh parsley, finely chopped; 1 heaping tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; 5.3 oz baby plum tomatoes, halved; 3.5 oz feta cheese, cubed; 3.5 oz Kalamata olives, halved; 3 tbsp finely diced red onion; 1 garlic clove, finely minced; 1 1/2 cups uncooked orzo; 1/3 cup green bell pepper, finely diced; 1/3 cup cucumber, diced; Juice of 1/2 lemon

Description

This Greek Orzo Pasta Salad is a fresh and flavorful Mediterranean dish loaded with tender orzo, feta cheese, Kalamata olives, crisp vegetables, and a zesty lemon-herb dressing. Perfect for meal prep, picnics, potlucks, or an easy lunch, this salad gets even better as the flavors mingle together.

Ingredients

Scale

1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
1 small bunch fresh parsley, finely chopped
1 heaping tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
5.3 oz baby plum tomatoes, halved
3.5 oz feta cheese, cubed
3.5 oz Kalamata olives, halved
3 tbsp finely diced red onion
1 garlic clove, finely minced
1 1/2 cups uncooked orzo
1/3 cup green bell pepper, finely diced
1/3 cup cucumber, diced
Juice of 1/2 lemon

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Instructions

In a large salad bowl, whisk together the olive oil, red wine vinegar, parsley, oregano, salt, and black pepper.
Add the tomatoes, feta, olives, red onion, and garlic. Stir well to coat. Let the mixture marinate for at least 1 hour at room temperature, or refrigerate overnight for deeper flavor.
Cook the orzo according to package instructions in salted boiling water.
Drain and rinse the orzo under cold water until completely cool. Shake off excess water.
Add the cooled orzo to the marinated vegetable mixture.
Stir in the diced cucumber and green pepper.
Add the lemon juice and toss until everything is evenly combined.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Let the salad rest for 10 minutes before serving.

Notes

Marinating the tomatoes, olives, feta, and onion before adding the orzo creates a deeper, richer flavor throughout the salad.

Fresh lemon juice adds brightness and balances the richness of the olive oil and feta.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For extra protein, add grilled chicken, shrimp, or chickpeas.

This salad tastes even better after a few hours in the refrigerator.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling, Mixing
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 571
Sugar: 3.5g
Sodium: 775mg
Fat: 30.9g
Saturated Fat: 7.3g
Unsaturated Fat: 23.6g
Trans Fat: 0g
Carbohydrates: 66.6g
Fiber: 10.5g
Protein: 10.4g
Cholesterol: 22mg