Bring the sunny, vibrant flavors of the Mediterranean straight to your table with this effortless Greek Orzo Salad. This pasta salad is bright, fresh, and perfectly seasoned, making it the ideal dish for a summer barbecue, a light weeknight dinner, or a meal-prepped lunch.
This hearty salad is loaded with crisp vegetables, savory Kalamata olives, and creamy feta, all tossed in a tangy, zesty lemon-oregano dressing.
Recipe Details
- Flavor Profile: Exceptionally bright, zesty, and savory. The homemade dressing is sharp with fresh lemon juice and apple cider vinegar, beautifully complemented by the rich flavor of dried oregano and salty olives.
- Texture: Satisfyingly layered. You get the perfect bite from the tender orzo pasta, the refreshing crunch of diced cucumber and bell pepper, and the creamy softness of the cubed feta cheese.
- Time Commitment: This is a quick-prep dish, requiring only about 15–20 minutes of active time for chopping and cooking the pasta. While you can serve it immediately, a brief chill time is recommended for best flavor.
- Difficulty Level: Easy. This recipe is beginner-friendly and only involves simple vegetable chopping and boiling pasta.
What You’ll Need
This recipe achieves maximum flavor with minimal effort, relying on fresh, high-quality ingredients. The foundation is tender orzo pasta, which is then tossed with a colorful medley of diced English cucumber, bell pepper, and grape tomatoes. The key to the Mediterranean taste lies in the simple, yet potent, dressing made with olive oil, lemon juice, and plenty of oregano. The dish is finished with briny Kalamata olives and rich feta cheese.
Ingredient Notes
- Orzo Pasta – Orzo is a small, rice-shaped pasta that is wonderful for absorbing the dressing. Using wheat or gluten-free orzo is fine, but be sure to cook it just right so it holds its shape.
- Kalamata Olives and Brine – Halved, pitted Kalamata olives provide a crucial salty, savory flavor. Do not discard the brine! The 2 tablespoons of olive brine added to the dressing infuse the entire salad with that classic Greek tanginess.
- Fresh Lemon Juice – Always use freshly squeezed lemon juice! It provides a brighter, more aromatic citrus flavor compared to bottled juice, which is vital for the dressing’s zip.
- English Cucumber – We call for English cucumber because it has smaller, fewer seeds and thinner skin, meaning you don’t need to peel it and you get 3 full cups of crisp texture.
Add-ins and Substitutions
You can easily adjust this salad based on what you have on hand, without changing the fundamental cooking method:
- Protein Boost: Add 1 cup of drained chickpeas or cannellini beans for extra fiber and protein, or fold in cooked, shredded chicken.
- Vinegar Swap: If you don’t have apple cider vinegar, you can substitute it with red wine vinegar for a slightly deeper flavor in the dressing.
- Different Veggies: Try adding artichoke hearts (drained and chopped) or finely chopped parsley for added color and flavor complexity.
- Cheese Variation: While feta is traditional, small cubes of fresh mozzarella (bocconcini) can be used for a milder, creamier texture.
How to Make Greek Orzo Salad
This recipe moves quickly, so it’s best to have all your vegetables chopped and measured before you begin boiling the pasta.
Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil. Add the orzo pasta and cook it according to the package directions, adding an extra minute to ensure the pasta is perfectly tender but still firm. Drain the cooked orzo completely, then immediately rinse it under cold water. Drain the pasta once more after rinsing.
Pro Tip: Rinsing the pasta under cold water is a vital step for a great pasta salad! It immediately stops the cooking process and removes excess starch, preventing the orzo from clumping and keeping the finished salad fresh and light.
Prepare the Dressing and Vegetables
While the pasta is cooking and cooling, prepare your dressing. In a large mixing bowl, combine the apple cider vinegar, fresh lemon juice, olive oil, garlic powder, dried oregano, and kosher salt. To this dressing, add the 1/2 cup of halved olives, the diced red onion, and the essential 2 tablespoons of brine from the olives. Stir well to combine the dressing and onion mixture.
Assemble and Finish
Add the cooled orzo pasta to the large bowl with the dressing and seasonings. Stir in the diced cucumber, halved grape tomatoes, and diced orange bell pepper. Toss all the ingredients well until the pasta and vegetables are evenly coated in the zesty dressing. Taste the salad for seasoning and adjust the salt as needed before serving. Add the cubed feta cheese just before you are ready to serve and toss gently. Garnish with fresh oregano, if desired, and enjoy!
Recipe Tips
- Chop Uniformly: Try to dice your cucumber, red onion, and bell pepper into roughly the same small size. This ensures every bite of the salad is well-balanced and aesthetically pleasing.
- Don’t Add Feta Too Soon: Feta is a soft cheese that can easily crumble and dissolve if mixed too early, especially if the pasta is still slightly warm. Add it right at the end to maintain those beautiful cubes.
- Adjust Salt at the End: Since the Kalamata olives and their brine are quite salty, wait until the very end, after everything has been combined, to taste and add any extra kosher salt if necessary.
- Use Good Olive Oil: Because the dressing is so simple, the quality of your olive oil truly shines through. Use a good quality extra virgin olive oil for the best flavor.
FAQs
Q: Why do I need to rinse the orzo? A: For pasta salad, rinsing is necessary to stop the cooking immediately and cool the pasta quickly. It also washes away starch, which prevents the orzo from sticking together and allows the cold dressing to coat each individual piece.
Q: Can I use dried oregano instead of fresh? A: Yes! The recipe calls for 1 teaspoon of dried oregano in the dressing, which provides an intense, classic Greek flavor. Fresh oregano is listed only as an optional garnish.
Q: How long can this salad be stored? A: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen and meld overnight, making it a wonderful make-ahead dish!
Q: Can I use different olives? A: While Kalamata olives are traditional, you can substitute them with any other firm, pitted Greek olive, such as Castelvetrano, but be sure to still include 2 tablespoons of brine to maintain the necessary salty, tangy liquid in the dressing.
Serving Suggestions
This Greek Orzo Salad is a perfect companion to many main dishes, acting as a vibrant side that never feels heavy.
- Grilled lemon-herb chicken or souvlaki skewers.
- Flaky baked white fish like cod or snapper.
- A simple pita and hummus spread for a light lunch.
- Grilled vegetable skewers drizzled with balsamic glaze.
Make This Recipe in Advance
This salad is an excellent make-ahead option! You can prepare the entire salad (cooking the orzo, making the dressing, and adding all the vegetables) up to 24 hours in advance. Store it in a tightly sealed container in the refrigerator. Just remember the one key rule: do not add the cubed feta cheese until just before you are ready to serve to keep the cubes looking fresh and intact.
