With fresh flavour in every bite, this Greek orzo pasta salad is the perfect salad for summer! Tender orzo pasta is combined with salty feta and olives, crunchy vegetables, and tossed in a Greek salad dressing to create a salad that is filling, refreshing, and perfect for making ahead.
This orzo pasta salad has all the beautiful flavours of a classic Greek salad but is more filling thanks to the addition of pasta.
Like this Mediterranean chickpea salad, it is an easy side or stand alone dish that is perfect to prep ahead, making it an ideal recipe for work lunches, lunchboxes or potluck parties. Or serve alongside roast or barbecued lamb, chicken or salmon.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Orzo – also known as Risoni here in Australia – this small, rice-shaped pasta is perfect for salads. You can substitute with small macaroni or other small pasta shapes.
- Red wine vinegar – or substitute with white wine vinegar, apple cider vinegar or fresh lemon juice.
- Olive oil – I recommend using extra virgin olive oil for the best flavour.
- Dried oregano – preferably Greek oregano however you can sub with regular dried oregano if you prefer.
- Cucumbers – Persian cucumber / Lebanese cucumber, or half an English / continental cucumber. This adds a refreshing crunch to the salad.
- Cherry tomatoes – cherry tomatoes or grape tomatoes as sweet pops of flavour. Use ripe, in season tomatoes for the best flavour.
- Feta cheese – I recommend using feta that comes in a block rather than pre-crumbled feta for its better flavour and texture.
Red bell pepper – I have used a red bell pepper here for colour and sweetness, but you can stick with traditional Greek salad recipes and use a green bell pepper. - Red onion – diced into small pieces for bursts of fresh onion flavour. Or use 2 finely sliced scallions / spring onions if you prefer.
- Kalamata olives – these add a salty, briny tang to the salad.
- Fresh parsley – or substitute with fresh basil, dill or oregano.
How to make this orzo salad
Please scroll down to the recipe card at the end of the post for the full recipe.
- Cook the orzo (risoni): bring a large pot of salted water to the boil and cook the orzo according to packet instructions then drain, run under cold water and spread out on a large plate or tray.
- Make the Greek salad dressing: In a small bowl or jam jar whisk or shake the dressing ingredients together. Set aside.
- Place all the ingredients in a large bowl.
- Toss everything together: Toss everything lightly together.
FAQ
No. I do not recommend freezing this salad.
This Greek pasta salad is so versatile, you can add cooked chickpeas or lentils, or shredded cooked chicken or salmon, or toss through some rocket or baby spinach!
My recipe tips
- Salt the orzo cooking water – this helps season the pasta from the inside out.
- Let the orzo cool completely before tossing with the other salad ingredients. If the orzo is hot, the vegetables will begin to wilt and lose their crunch.
- To cool the orzo – run under the cold tap, then spread out in an even layer on 2 large plates or a baking tray.
- Deseeding the cucumber before adding to the salad is optional but recommended as it can make the salad watery.
- I like to cut the olives in half; however you could leave them whole if you prefer.
- Don’t season the salad with too much salt before tasting a little as the feta and olives are salty.
- If you have time, this orzo salad is best placed in fridge 1-2 hours before serving to allow flavours to develop. Bring to room temperature and stir before serving.
Serving Ideas
This Mediterranean orzo pasta salad is the perfect accompaniment to lamb, chicken and salmon, and leftovers are delicious!
Variations
- Chickpeas – stir through a drained can of chickpeas to the salad.
- Cooked chicken – either stir through rotisserie chicken or add a cooked chicken breast on the side.
- Quinoa – use quinoa instead of the orzo.
Why not try…
You may also like these other easy and delicious salad recipes:
Greek Orzo Pasta Salad
Author: Robyn
Ingredients
- 250g (1 ¼ c ) orzo risoni
- 1 teaspoon salt
- 1-2 Lebanese cucumbers deseeded and cubed
- 300g (2c) cherry tomatoes halved
- 1 red or green pepper / capsicum diced
- ½ (⅓ c) small red onion thinly sliced
- 70g (½ c) pitted Kalamata olives halved
- 125g (1 c) feta cubed
- 4 tablespoons (¼ c) fresh parsley chopped
Greek Salad Dressing
- 2 tablespoons red wine vinegar
- 4 tablespoons (¼ c) olive oil
- ½ teaspoon dried oregano
- salt
- black pepper
Instructions
- Bring a large pot of water to the boil, add the teaspoon of salt then add the orzo. Cook the orzo according to the packet directions.
- Drain the orzo, run it under cold water, drain again and then spread it out on a plate or tray to cool – this help stops it from sticking together.
- Make the salad dressing: In a small bowl whisk the red wine vinegar with the olive oil, dried oregano, salt and black pepper together.
- In a large bowl, toss the cooled cooked orzo with the chopped cucumber, tomatoes, bell pepper, red onion, olives, feta and chopped parsley.
- Drizzle over the salad dressing and toss gently to combine.
- Check for seasoning, adding a little more salt and black pepper if needed.
- Serve straight away or place in the refrigerator for a couple of hours to allow the flavours to develop.
- Store leftovers in the fridge for up to 3 days.
Nutrition
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