Greek Orzo Pasta Salad Recipe

I love experimenting with Orzo Pasta Salad since its blend of tender pasta, vibrant cherry tomatoes, crisp cucumbers, and tangy feta delivers refreshing flavors in every bite. I add Kalamata olives and a splash of lemon to brighten the dish, making it a standout in my collection of Mediterranean Diet recipes.

I always get excited when I can whip up a Greek-inspired meal that feels both healthy and full of flavor. This Greek Orzo Pasta Salad is one of my favorites because it mixes simple ingredients like uncooked orzo pasta, cherry tomatoes, diced cucumber, and red onion with the sharp tang of lemon juice and extra virgin olive oil.

The pitted Kalamata olives and crumbled feta cheese give it an amazing briny kick that reminds me of my travels around the Mediterranean. I like to add a little dried oregano along with salt and pepper to make sure every bite pops.

This salad also works great as a make ahead dish so you can enjoy it later in the week. Sometimes, I even toss in a bit of chopped parsley for extra freshness.

It’s a fun way to bring the best of healthy Mediterranean dinners to your table without a lot of fuss.

Why I Like this Recipe

I love this Greek Orzo Pasta Salad for a bunch of reasons. First, it’s super simple to make and even if my cooking skills are a bit messy sometimes, I can still pull it off without any major disasters. Second, the mix of fresh veggies with that zesty lemon and salty feta really hits the spot, making every bite feel refreshing and satisfying. Third, I like that I can prepare it ahead of time and let it chill in the fridge so all the flavors have time to combine perfectly. Lastly, it’s versatile enough that I can tweak the ingredients to match what I have on hand, which makes it a great go-to recipe when I need something quick and tasty.

Ingredients

• Cherry Tomatoes: Juicy, sweet and tangy, providing vitamins and a burst of antioxidants.
• Cucumber: Crisp, refreshing and packed with water, low in calories with good fiber.
• Red Onion: Adds a sharp, tangy flavor with a slight spicy edge and antioxidants.
• Kalamata Olives: Salty, rich in healthy fats and fiber, giving a bold, briny bite.
• Feta Cheese: Creamy and protein-packed, offering a tangy, salty twist to the salad.
• Extra Virgin Olive Oil: Smooth, heart healthy oil that brings all the flavors together.

Ingredient Quantities

• 1.5 cups uncooked orzo pasta
• 3 1/2 cups water for boilin the pasta
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• 1/2 cup thinly sliced red onion
• 1/2 cup pitted Kalamata olives, halved
• 1 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: 2 tbsp chopped fresh parsley

How to Make this

1. Bring 3 1/2 cups of water to a boil in a large pot. Add a pinch of salt and the
1.5 cups of uncooked orzo pasta.

2. Boil the pasta for roughly 8 to 10 minutes until its al dente then drain it and run cold water over it to stop the cooking process.

3. In a large bowl, mix together 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, 1/2 cup of thinly sliced red onion, and 1/2 cup of halved Kalamata olives.

4. Add the cooled orzo to the bowl with the veggies.

5. Crumble in 1 cup of feta cheese into the salad and gently stir to combine.

6. In a small bowl, whisk together 1/4 cup of extra virgin olive oil and the juice of 1 lemon.

7. Stir in 1 tsp of dried oregano along with salt and pepper to taste in the dressing.

8. Pour the dressing over your salad and toss everything lightly until well mixed.

9. Cover the bowl and let the salad chill in the fridge for at least one hour so the flavors can meld together.

10. Before serving, if using, sprinkle 2 tbsp of chopped fresh parsley on top for a burst of color and extra flavor, then enjoy your Greek Orzo Pasta Salad!

Equipment Needed

1. A large pot for boiling the water and cooking the pasta
2. A colander to drain the cooked pasta
3. A large mixing bowl to combine the veggies, pasta, and cheese
4. A small bowl for whisking up the dressing
5. A whisk for properly blending the olive oil, lemon juice, and spices
6. A cutting board for prepping the cherry tomatoes, cucumber, red onion, and olives
7. A sharp knife to dice and slice the veggies
8. Measuring cups and spoons to accurately portion the pasta, water, oil, and seasonings
9. A stove to bring the water to a boil
10. A refrigerator to chill the salad and meld the flavors afterward

FAQ

Greek Orzo Pasta Salad Recipe Substitutions and Variations

• For the feta cheese, you can use goat cheese or even ricotta salata if you cant find feta
• If you don’t have Kalamata olives, try using green olives as a tasty swap
• Instead of extra virgin olive oil, you could use avocado oil which gives a similar flavor
• Out of lemon juice? Lime juice works well for a slightly different tang
• If dried oregano is missing from your pantry, some fresh basil adds a nice twist

Pro Tips

1. After draining the orzo, toss it with a little extra virgin olive oil to help keep it from sticking together as it cools off.
2. Let the salad chill in the fridge a little longer if you can; the extra time helps the flavors blend together really well.
3. If you’re into a tangier kick, try using a bit more lemon juice or even a splash of red wine vinegar in your dressing.
4. Lastly, don’t be afraid to play around with extra herbs like basil or mint, they add an unexpected burst of flavor that livens up the dish.