Greek Orzo Salad – Fresh, Flavorful, and Perfect for Any Occasion.

There’s something about a well-made Greek Orzo Salad that instantly brightens up any table. Maybe it’s the vibrant colors of crisp vegetables, the briny punch of feta and olives, or the way the lemony dressing clings perfectly to each tender piece of orzo. Whatever the reason, this salad is one of my go-to recipes for everything from backyard barbecues to weekday lunches.

The first time I made Greek orzo salad, it was for a summer picnic where I needed a dish that could hold up well outside of the fridge for a little while. I didn’t want anything mayo-based, and I wanted something satisfying enough to serve as a side or even a light main. This salad checked all the boxes — it’s quick to assemble, loaded with Mediterranean flavors, and tastes even better after it sits for a bit.

It’s the kind of recipe that works year-round, whether you’re pairing it with grilled meats in July or serving it alongside roasted chicken in December. Best of all, it’s simple to customize and can be made ahead of time, making it a reliable addition to your recipe rotation.

Ingredients

For the Salad

1 ½ cups dry orzo pasta
1 English cucumber, diced
1 pint cherry tomatoes, halved
1 red bell pepper, diced
½ red onion, finely chopped
¾ cup Kalamata olives, pitted and halved
1 cup crumbled feta cheese
¼ cup chopped fresh parsley
2 tbsp chopped fresh dill (optional, but highly recommended)

For the Dressing

¼ cup extra-virgin olive oil
3 tbsp fresh lemon juice (about 1 lemon)
1 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
½ tsp Dijon mustard
Salt and freshly ground black pepper, to taste

Instructions

Step 1: Cook the Orzo

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, usually 8–10 minutes (check the package instructions).

Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and cool it down for the salad. Drain well, then transfer to a large mixing bowl.

Rinsing the orzo is key for cold pasta salads — it keeps the pasta from clumping together and helps it absorb the dressing evenly later.

Step 2: Prepare the Dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, Dijon mustard, salt, and black pepper. Taste and adjust seasoning if needed — the dressing should be tangy, bright, and well balanced.

Step 3: Assemble the Salad

To the bowl with cooled orzo, add cucumber, cherry tomatoes, bell pepper, red onion, olives, feta, parsley, and dill (if using).

Pour the dressing over the salad and toss gently to combine, making sure everything is evenly coated.

Step 4: Chill and Serve

For the best flavor, let the salad sit for at least 20–30 minutes in the refrigerator before serving. This allows the orzo to soak up the dressing and the flavors to meld together.

Give the salad a gentle toss before serving and adjust seasoning with an extra squeeze of lemon, drizzle of olive oil, or pinch of salt if needed.

Flavor & Texture Notes

This Greek Orzo Salad is a vibrant blend of fresh and tangy flavors. The orzo gives it a light, tender base that soaks up the lemony, herby dressing beautifully. Crisp cucumber and bell pepper add crunch, cherry tomatoes bring a burst of sweetness, and red onion provides just the right amount of bite.

The Kalamata olives and feta cheese give the salad its signature salty, briny Mediterranean flavor, while parsley and dill keep it bright and aromatic. The dressing ties everything together with a punch of lemon, a touch of garlic, and a smooth olive oil finish.

It’s refreshing but satisfying — the kind of salad you’ll go back to for seconds (and maybe thirds).

Tips & Variations

Make It a Meal: Add grilled chicken, shrimp, or chickpeas to make this salad hearty enough for a main dish.
Cheese Options: Swap feta for crumbled goat cheese if you prefer a creamier, tangier flavor.
Pasta Swap: If you don’t have orzo, small pasta shapes like ditalini or mini shells work well too.
Herb Twist: Mint, basil, or a touch of fresh thyme can give the salad a unique twist.
Vegan-Friendly: Simply omit the feta or use a dairy-free alternative for a completely plant-based version.
Gluten-Free: Use a gluten-free orzo or small gluten-free pasta.

Storage & Make-Ahead

Refrigerator: Store the salad in an airtight container for up to 3 days. The flavors actually improve after the first day.
Make-Ahead: You can cook the orzo and prepare the dressing a day in advance. Store them separately and toss together with the vegetables and cheese just before serving.
Avoid Sogginess: If making ahead for a gathering, add the dressing shortly before serving to keep the veggies crisp.

Serving Suggestions

As a Side Dish: Perfect with grilled lamb chops, chicken souvlaki, steak kebabs, or even burgers.
For Lunch: Enjoy a chilled bowl on its own for a light, satisfying meal.
At Gatherings: Serve in a large platter or shallow bowl so the colorful ingredients are visible. A sprinkle of extra feta and herbs on top makes it presentation-ready.
Picnics & Potlucks: This salad holds up well at room temperature for a couple of hours, making it ideal for outdoor events.

FAQ

Can I use regular pasta instead of orzo?

Yes. Small pasta shapes like ditalini, elbow macaroni, or mini shells work well, but the texture will be slightly different. Orzo has a unique rice-like shape that makes it especially good for salads.

How far in advance can I make this salad?

You can make it up to 1 day ahead. In fact, the flavors deepen overnight, making it even tastier the next day. Just give it a good toss before serving.

Can I use bottled dressing?

Technically yes, but homemade dressing takes just a minute and makes a big difference in freshness and flavor.

How do I keep the salad from drying out?

If the salad has been sitting for a day, drizzle in a bit more olive oil or lemon juice before serving to refresh the flavors.

Can I add protein to make it a full meal?

Definitely. Grilled chicken, shrimp, salmon, or even chickpeas are excellent additions for extra protein.

Conclusion

This Greek Orzo Salad is a celebration of fresh ingredients, bright flavors, and simple preparation. It’s quick to make, easy to customize, and just as delicious the next day — exactly the kind of recipe you’ll find yourself turning to again and again.