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Greek Orzo Salad

Name: Greek Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 oz orzo pasta; 1 pint cherry tomatoes (halved); 1 medium red bell pepper (diced); ½ medium red onion (diced); ½ cup kalamata olives (sliced); 6 oz crumbled feta cheese (divided); 2 tablespoons fresh parsley (chopped); 3 tablespoons extra-virgin olive oil; 1 medium lemon (juiced, ~1½ tbsp); 1 clove garlic (minced); ¼ teaspoon kosher salt; ¼ teaspoon black pepper

By Shruthi B. MakanjuPublished Feb 05, 2026

NF VE

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Reviews

Prep Time 15

Cook Time 10

Total Time 25

Servings 4 servings

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My Greek orzo salad combines tender orzo with cherry tomatoes, red bell pepper, kalamata olives, red onion, and plenty of crumbled feta, all tossed in a simple lemon-garlic dressing. It comes together in 25 minutes and actually tastes better after a night in the fridge. I bring this to every summer potluck — it travels well, feeds a crowd, and I never bring any home.

A close up image of Greek Orzo Salad served in a bowl.

Why this Greek pasta salad keeps it light

I wanted an orzo salad that tasted fresh, not heavy. Most pasta salads drown in mayo or thick dressings that weigh everything down and mask the ingredients. This one uses a simple lemon-garlic vinaigrette — just olive oil, fresh lemon juice, garlic, salt, and pepper — that coats the orzo without overwhelming it.

The flavors here do the work: briny kalamata olives, tangy feta, sweet cherry tomatoes, and that bright hit of lemon. Nothing competes, nothing hides. Letting the salad sit for 10 minutes after dressing (or overnight in the fridge) gives everything time to meld together.

Rinsing the orzo under cold water right after cooking is the step most people skip, but it matters. It stops the cooking immediately so the pasta doesn’t get mushy, and it cools everything down so the vegetables stay crisp when you toss them in. I also reserve some feta for the top — it looks better and gives you those nice chunks of cheese in every bite instead of disappearing into the salad. This is one of my go-to sides alongside my hummus and falafel bowl or Greek chickpea soup when I want a full Mediterranean spread.

Key ingredients and why they matter

To make my summer pasta salad, you’ll need orzo pasta, cherry tomatoes, bell pepper, red onions, garlic, olives, feta cheese, lemon juice, fresh parsley, salt, and pepper.

Full ingredient list and detailed instructions in the recipe card.

An overhead image of the ingredients of Greek orzo salad.

Orzo: Eight ounces serves four as a side dish. Cook according to package directions, then rinse under cold water until completely cool — this is essential for texture. Any small pasta works if you can’t find orzo (ditalini, small shells, or even farfalle).
Veggies: Cherry tomatoes get halved so they release a little juice into the salad. Red bell pepper adds sweetness and crunch. Red onion brings sharpness — use half a medium onion, diced small so you get a little in every bite. You can also add fresh cucumbers for more crunch.
Olives: Kalamata olives are the classic choice — their briny, slightly fruity flavor is distinctly Greek. Slice them so they distribute evenly. If you only have whole olives, pit and roughly chop them.
Feta: Six ounces total, divided. Four ounces get tossed into the salad, two ounces get scattered on top so you can actually see them. Pre-crumbled feta works fine, or crumble a block yourself for larger, more irregular pieces.
Dressing: Three tablespoons extra-virgin olive oil, juice from half a lemon (about 1½ tablespoons), one minced garlic clove, salt, and pepper. That’s it. Whisk together and drizzle over the salad — you want enough to coat, not drench.
Parsley: Two tablespoons chopped fresh parsley adds color and freshness. Add it right before serving so it stays bright.

TIPS & TRICKS

Shruthi’s top tips

Rinse the orzo in cold water. This stops the cooking and prevents mushy pasta. Keep rinsing until the water runs clear and the orzo is completely cool.
Reserve feta for the top. Tossing all the feta into the salad makes it disappear. Save 2 ounces to scatter on top so you get visible chunks.
Let it sit before serving. Ten minutes minimum lets the dressing soak in and the flavors meld. Overnight is even better.
Refresh before serving if made ahead. Orzo absorbs dressing over time. Add a drizzle of olive oil and squeeze of lemon if it seems dry after refrigerating.
Keep it cold for potlucks. This salad holds well at room temperature for a few hours, but tastes best cold or cool.

How to make Greek orzo pasta salad

Cook orzo according to package directions. Drain and rinse under cold water until completely cool. Transfer to a large serving bowl.
Add cherry tomatoes, bell pepper, red onion, olives, and 4 oz of the feta cheese. Gently toss to combine.
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
Drizzle dressing over salad and toss gently to coat. Top with the remaining feta cheese and parsley. Serve immediately or refrigerate until ready to serve.

An overhead image of adding the orzo salad ingredients in a bowl.

An overhead image of whisking the dressing together in a jar.

An overhead image of Greek orzo salad ready to be served.

How to serve Mediterranean orzo salad

Serve alongside grilled vegetables or kebabs for a summer cookout, or as part of a Mediterranean mezze spread with hummus with falafel and warm pita. This also pairs well with my tortellini pasta salad if you’re feeding a crowd and want variety.

Variations:

Add protein: Toss in chickpeas, white beans, or grilled chicken to make it a main dish
More vegetables: Artichoke hearts, roasted red peppers, or sun-dried tomatoes all work well
Different pasta: Any small pasta shape works — ditalini, small shells, farfalle
Vegan: Omit feta or use vegan feta crumbles
Herb variations: Add fresh dill or oregano along with (or instead of) the parsley
Spicy: Add a pinch of red pepper flakes to the dressing

An overhead image of Greek orzo salad served in small bowls.

Storage and reheating suggestions

Store leftovers in an airtight container in the fridge for up to 4 days. This is an ideal make-ahead dish as the flavors actually improve overnight. Serve cold or at room temperature — do not reheat. If it seems dry, add a drizzle of olive oil and a squeeze of fresh lemon juice before serving

This salad also works well for potlucks, just make sure it’s in an airtight container. It keeps without refrigeration for a few hours, but tastes best cold.