Greek Orzo Pasta Salad

This Greek Orzo Pasta is ready in under an hour and is packed with flavor from juicy tomatoes, briny olives, and fresh herbs.

You will love the smoky chickpeas, crisp cucumber, wispy thin red onions, and lemony goodness in this recipe. Brought together with a simple, classic vinaigrette, it's the most delicious summer salad or side.

It's also great for meal prep and on-the-go packed lunches. Whip it up at your next cookout or backyard dinner

For more fresh, warm-weather salad ideas, try this Thai Chicken Salad, my Keto Cucumber Salad or this Watermelon, Feta and Cucumber Salad.

Ingredients

Orzo is a small, rice-shaped pasta that's traditionally made from semolina flour, a type of durum wheat. Despite what it looks like, orzo is a pasta, not a grain, and cooks quickly.

It's perfect for soups, salads, and creamy side dishes. Its tender yet slightly chewy texture absorbs flavors beautifully. Orzo is not gluten free. This salad can be gluten free if the orzo is substituted for a small gluten free pasta.

You'll see in the recipe that I've mentioned two types of olives. Kalamata olives are dark purple, almond-shaped Greek olives with a bold, briny flavor and meaty texture. Castelvetrano olives are bright green Sicilian olives with a milder, more buttery taste and crisp bite.

Note that block feta is more moist than the pre-crumbled version.

Dry orzo pasta
Red onion
Lemon
Tomatoes
Cucumber
Kalalmata olives & Castelvitrano olives
Mint leaves
Flat-leaf parsley
Olive oil
Chickpeas
Paprika
Salt
Pepper
Red wine vinegar
Garlic paste
Dijon Mustard
Oregano
Dill
Feta Cheese

See recipe card for quantities.

Instructions

This is my simple method this delicious Greek Orzo Pasta:

greek dressing ingredients in a mason jar

Step 1: Make the dressing by adding the ingredients to a jar with a lid. Shake them until combined and then keep the Greek Orzo Pasta dressing to one side.

chickpeas on a sheet pan with parchment paper

Step 2: Prepare the chickpeas by drizzling them with olive oil, seasoning them with paprika, salt and pepper, and baking them on a prepared baking sheet.

pouring greek dressing over the orzo salad

Step 3: Marinate the onions by adding them to a bowl with salt, lemon juice, and zest. Set aside for at least 5 minutes.

ingredients for orzo salad in a bit white bowl

Step 4: Cook the orzo in salted boiling water for 8-10 minutes or as per the package instructions.

Step 5: Assemble the salad by combining all the salad elements in a bowl and then pouring the dressing over them. Crumble over some feta cheese and serve.

Hint: Use one of these Mason jars to keep your salad dressing in. You can also make it straight in this jar and shake it up!

Substitutions

You can substitute some of the ingredients in my Greek Orzo Pasta if you need to:

Orzo pasta: If you don't have orzo, use couscous, quinoa or farro instead. You can also use a gluten free orzo.
Red onion: Swap out the red onion for shallots, green onions or even pickled onions if you like.
Grape tomatoes: Swap with cherry tomatoes or sundried.
Dijon mustard: You can use regular yellow or American mustard if you like. Whole grain mustard is delicious too.

close up of orzo salad with wooden spoons

Variations

I love a good variation of this Greek Orzo Pasta. Here are a few that work well:

Add a protein: Mix in some grilled or pan-fried shrimp (room temperature) or grilled chicken.
Make a vegan version: You'll need to use a plant based feta cheese for a vegan version.
Add a layer of greens: Some fresh arugula, watercress or baby spinach.
Make it hot and spicy: Add some red pepper flakes or diced chili.

Equipment

You'll need a large pot to cook the orzo in and a large mixing bowl to combine the Greek Orzo Pasta in. I also use a roasting tray for the chickpeas and Mason jars for the dressing.

two blue plates with orzo salad and pita slices

Storage

Store leftover Greek orzo in an airtight container in the refrigerator for up to 3 days. If the pasta dries out slightly, refresh it with a splash of olive oil or lemon juice before serving.

This dish is great served cold or at room temperature, making it ideal for quick lunches or picnics.

I don't recommend freezing this recipe.

Top tip

If you're worried about the orzo sticking, toss it in a little olive oil as soon as you drain it. Not too much or it will become oily.

FAQ

How long will the dressing keep for?

The dressing can keep for up to 4 days in the fridge.

What veggies can I add to this Greek Orzo Pasta recipe?

Add in artichokes, bell peppers, or asparagus!

Is this dish served hot or cold?

It can be served either way. Warm for a comforting main, or chilled as a refreshing pasta salad.

Can I make this recipe ahead of time?

Yup! Up to 3 days ahead.

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