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This easy Greek Orzo Salad is light, fresh, and bursting with Mediterranean flavor! It’s packed with juicy tomatoes, crisp cucumber, bell peppers, chickpeas, briny olives, and creamy feta — all tossed in a simple red wine vinaigrette. It is perfect for lunch, meal prep, or summer potlucks.
Try our Creamy Chicken Pot Pie Orzo next!
Why you’ll love it
We make this Greek orzo salad all year long, but especially when we want something quick, colorful, and satisfying. It’s vibrant, healthy, and comes together in about 30 minutes. The dressing is super simple — olive oil, vinegar, lemon, and oregano — but the flavor payoff is huge.
It’s hearty enough to serve as a light main, yet fresh enough as a side for grilled chicken, salmon, or kebabs. And bonus — it’s make-ahead friendly, so it’s always picnic and meal-prep approved!
Helpful Tips
- Don’t skip rinsing the orzo after cooking — it stops the pasta from sticking and helps it cool faster.
- Want bolder flavor? Let the salad chill in the fridge for 30 minutes before serving to let everything marinate.
- Dice the veggies evenly so each bite has a little bit of everything.
- Add the feta just before serving so it stays crumbly and fresh.
You’ll need
How to make Greek Orzo Salad
This is an overview with step-by-step photos (full details in the recipe card below).
- Cook the orzo – Boil it in salted water until al dente, then rinse and drain.
- Make the dressing – In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, pepper, and finely chopped olives.
- Assemble – Add the orzo, cherry tomatoes, cucumber, bell pepper, chickpeas, red onion, and sliced olives. Toss until everything’s evenly coated.
Substitutions and variations
- Add baby spinach or arugula for extra greens.
- Swap the chickpeas for white beans or grilled chicken for more protein.
- Use sun-dried tomatoes instead of fresh for a tangy twist.
- Mix in a spoonful of pesto or tzatziki for a creamy dressing variation.
- For a low-carb version, swap the orzo with riced cauliflower.
What to serve with Greek Orzo Salad
It pairs beautifully with grilled meats, seafood, or sandwiches. Try it alongside:
- Greek Chicken Skewers or Garlic Butter Shrimp
- Baked Salmon with Lemon Butter Cream Sauce
- Homemade Gyros or Falafel Wraps
It’s also perfect on its own as a refreshing lunch — We like to add extra feta and a sprinkle of fresh dill on top.
Leftovers and storage
This salad keeps well for 3–4 days in the fridge. Store it in an airtight container and give it a quick toss before serving — the flavors get even better as they sit!
If you plan to make it ahead, keep the feta separate and add it just before serving to keep the texture perfect.
❓FAQs
Yes! Greek Orzo Salad tastes even better the next day as the flavors meld together. Just store it in an airtight container in the refrigerator for up to 3–4 days. For the freshest texture, add the feta cheese and herbs right before serving.
It’s delicious either way! Traditionally, this orzo pasta salad is served cold or at room temperature, but it’s also fantastic slightly warm right after you toss it together.
You can turn this salad into a satisfying main dish by adding grilled chicken, shrimp, salmon, or even sliced steak. For a vegetarian boost, add more chickpeas or toss in some white beans.
Absolutely. If you don’t have orzo, try small pasta shapes like ditalini, small shells, or elbow macaroni. The dressing and flavors work perfectly with any short pasta.
If you tried this Greek Orzo Salad, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below — We’d love to hear how it turned out for you!
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Greek Orzo Salad
Ingredients
For the Orzo Salad:
- 1 pound orzo pasta
- 2 cups cherry tomatoes, halved
- 1 large English cucumber, sliced in half lengthwise, then cut into half-moons
- 1 cup Kalamata olives, pitted and slices
- 1 large red bell pepper, seeds removed and diced
- 1 15.5-ounce can chickpeas, drained, rinsed, and patted dry
- 1 small red onion, sliced
- 1 cup feta cheese, crumbled
For The Dressing
- ⅓ cup olive oil
- 2 cloves garlic, minced
- 3 tablespoons red wine vinegar
- ½ tablespoon lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1/2 teaspoon salt , or to taste
- 1/2 teaspoon ground black pepper , or to taste
- 2 tablespoons Kalamata olives , finely chopped
Instructions
- Cook the orzo: Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to the package directions until al dente, adding about one extra minute for a softer texture. Drain and rinse under cold water to stop the cooking process, then drain well again.
- Make the dressing: In a large mixing bowl, whisk together the dressing ingredients until well combined.
- Assemble the salad: Add the cooked orzo, cherry tomatoes, cucumber, olives, red bell pepper, chickpeas, and red onion to the bowl with the dressing. Toss everything together until evenly coated.
- Finish and serve: Taste and adjust seasoning with more salt or lemon juice if needed. Gently fold in the crumbled feta cheese just before serving.
- Optional: For the best flavor, chill the salad for 30 minutes before serving to let the flavors meld. Garnish with extra feta or fresh herbs if desired.
Notes
- Rinse the orzo after cooking to keep it light and prevent clumping.
- Chill the salad for 30 minutes before serving — it helps the flavors blend beautifully.
- Add the feta just before serving so it stays fresh and crumbly.
- This salad keeps well for 3–4 days in the fridge — perfect for meal prep!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this for a family BBQ and everyone raved about it! The dressing was so fresh and tangy, and the orzo soaked up all that flavor beautifully. Definitely a keeper!
Thanks so much, Emily! I’m glad your family enjoyed it. It’s one of my favorite make-ahead salads for gatherings too—perfect with grilled chicken or salmon.
So fresh and flavorful! I made this for meal prep and it held up perfectly for 3 days in the fridge. Loved the combination of cucumber, olives, and feta—summer in a bowl!
That’s awesome to hear, Natalie! It really does stay delicious for days, doesn’t it? Great idea using it for meal prep—it makes weekday lunches so easy.
Perfect for summer potlucks! The lemon dressing is so fresh and tangy. I added extra feta because I’m obsessed with it. This is my new go-to side dish!
Amanda, I’m totally with you on the extra feta! 😋 So glad it was a hit at your BBQ. Thanks for making it and sharing!
This salad is so refreshing! I made it for a baby shower and it disappeared in minutes. The dressing is perfectly tangy and I love all the fresh veggies. Pro tip: I let it sit in the fridge for an hour before serving and the flavors just got better. Everyone wanted seconds!
Nicole, YES! Letting it chill definitely helps the flavors meld together. So glad it was a hit at the shower! Thanks for the pro tip!
So fresh and flavorful! I made this for lunch meal prep and it stayed crisp and tasty for days. The dressing is spot-on!
That’s wonderful, Natalie! I love that it worked well for meal prep. The dressing really ties everything together, doesn’t it?
Fresh, colorful, and full of flavor! Loved it!
That sounds delicious, Hannah!