Greek Orzo Salad Recipe with Feta, Cucumber and Olives

This Greek Orzo Salad is a light, flavorful pasta salad that works beautifully as a side or a simple main. Bright lemon, tangy red wine vinegar, briny Kalamata olives and creamy feta combine with crisp cucumbers, tomatoes and bell pepper for a refreshing Mediterranean-inspired dish perfect for summer barbecues, potlucks, or weekday meal prep.

Greek Orzo Salad

If you want an easy pasta salad that feeds a crowd, this Greek Orzo Salad is ideal. It’s similar in spirit to a classic Greek pasta salad but uses orzo for a delicate, rice-shaped pasta base that pairs well with finely diced vegetables. The combination of lemon, red wine vinegar, olive oil and oregano creates a bright vinaigrette that coats each grain of orzo. Feta and Kalamata olives add the savory, salty notes that make this salad unmistakably Mediterranean.

What is Greek Orzo Salad?

Greek orzo salad is a chilled pasta salad made with orzo, a short, rice-shaped pasta typically made from durum wheat. The salad combines orzo with vegetables, olives, and feta cheese, tossed in a lemon-and-red-wine-vinaigrette seasoned with oregano and garlic. Served cold or at room temperature, it makes a versatile side or light main.

How to Make Greek Orzo Salad

This orzo salad comes together quickly once ingredients are prepped. The key is to fully cool the pasta and toss everything well so the dressing is evenly absorbed.

1. Cook the orzo: Boil in generously salted water according to package directions, adding an extra minute so the grains are tender rather than firm.
2. Cool: Drain and rinse the orzo under cold water until fully cooled, then drain well.
3. Make the dressing: Whisk red wine vinegar, lemon juice, olive oil, garlic powder, oregano and salt in a large bowl.
4. Combine: Add olives, red onion and a tablespoon or two of olive brine to the dressing. Stir in the cooled orzo, cucumber, tomatoes and bell pepper; toss to coat.
5. Finish and serve: Add feta just before serving and garnish with fresh oregano or other herbs.

Variations

• Add protein: Stir in grilled chicken, shrimp or a can of drained chickpeas to make this a heartier main.
• Change the olives: Substitute Castelvetrano or green olives for a milder flavor.
• Prep tip for cucumbers: If using a standard cucumber, peel and seed before dicing to prevent excess water.
• Extra greens: Fold in baby spinach or arugula for color and nutrition.
• Tweaks to the dressing: Swap white wine vinegar for red, or whisk in a teaspoon of Dijon mustard for extra tang.
• Dairy-free: Omit feta or use a plant-based alternative.
• Herb swaps: Try basil, parsley or dill instead of oregano.

What to Serve with Orzo Pasta Salad

• Grilled proteins: Complements chicken, steak or fish—any barbecue main works well.
• Vegetable sides: Pair with grilled zucchini or vegetable kebabs for a fully Mediterranean spread.

Storage and Meal Prep

• Chill before serving: For best flavor, chill at least one hour so the dressing melds into the pasta.
• If dry: Add a little extra dressing before serving if the salad thickens in the fridge.
• Make-ahead: Keeps up to 4 days refrigerated; add the feta at the last minute for best texture.

Recipe Card

More Pasta Salad Ideas

If you enjoyed this Greek orzo salad, try other pasta salads such as Greek Pasta Salad, Grilled Vegetable Orzo Salad, Italian Pasta Salad or a creamy macaroni salad for variety at your next barbecue or potluck.