Orzo Salad

This simple orzo salad is packed with crisp vegetables, feta, olives, and herbs, all tossed in lemony dressing. It’s speedy to whip up, super fresh and full of flavor.

You might also like cheesy chicken broccoli orzo, Mediterranean tuna orzo salad, Tuscan chicken orzo, and this meal prep Greek salad.

Why You’ll Love It           

Easy to prepare: This recipe comes together fast with simple ingredients and no complicated steps.
Vibrant and fresh: Loaded with vegetables, herbs and a zesty dressing for bold flavor.
Perfect for gatherings: Great for picnics, potlucks or meal prep.
Customizable: Adjust the herbs, cheese and/or dressing to suit your taste.
Pairs well with protein: Complements steak, chicken or fish without overpowering.

Greek Orzo Pasta Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Orzo pasta: A small, rice-shaped pasta that holds dressing well and adds substance to the salad.
Cucumber: Adds crisp texture and a refreshing bite. Use English or Persian cucumbers.
Cherry tomatoes: Bring sweetness and juiciness to the mix. Grape tomatoes would also work.
Red onion: Offers sharpness and crunch to balance the softer ingredients.
Artichoke hearts: Provide a savory, slightly tangy flavor and tender texture.
Black olives: Add briny, salty depth to the salad. I used kalamata olives.
Feta cheese: Crumbled for creaminess and tangy contrast.
Fresh herbs: Parsley and mint brighten and balance the bold ingredients.
Greek salad dressing or red wine vinaigrette: Binds the ingredients and adds tangy richness.
Fresh lemon juice: Enhances freshness and sharpens the flavor.
Salt and pepper: Finetunes the flavor so it’s just right.

How to Make Greek Orzo Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the orzo: Bring a pot of salted water to a boil, add uncooked orzo and simmer until tender. Drain and rinse under cold water.
Combine ingredients: Add cooked orzo to a large bowl and mix in cucumber, halved cherry tomatoes, red onion, artichokes, olives, crumbled feta cheese, chopped parsley, and mint. Add salt and freshly ground black pepper.
Add the dressing: Pour the dressing and lemon juice over the salad and toss to combine.
Chill the salad: Cover and refrigerate for at least 1 hour to allow the flavors to develop. This step is optional but recommended.
Garnish and serve: Add more fresh herbs if liked, then serve chilled.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free pasta.
Swap the cheese: Use goat cheese or mozzarella balls instead of feta.
Add protein: Stir in grilled chicken, shrimp or garbanzo beans for a fuller meal.
Add more fresh veggies: Any chopped veggies will be good in this salad, such as mushrooms, bell peppers, zucchini or radishes.
Artichoke hearts: You can use plain or marinated artichokes.
Add more herbs: You can add extra fresh parsley or fresh mint, or even some oregano to the mix. Fresh basil is also delicious, so feel free to add your favorites.
Black olives: Green olives are another idea.
Add some crunch: Pine nuts would be good in this salad.
Cherry tomatoes: Substitute grape tomatoes or even chopped sun dried tomatoes.
Try a different dressing: Use homemade vinaigrette, Italian dressing or a tahini-based dressing for a unique twist. You could also combine extra virgin olive oil with balsamic vinegar, white wine vinegar or red wine vinegar or Dijon mustard, or perhaps substitute homemade dressing like this whole lemon vinaigrette.

Serving Suggestions

As an appetizer: Enjoy a smaller portion as an appetizer, perhaps before a meal of Greek lemon chicken and potatoes or some pastitsio (Greek lasagna!)
As a side dish: Serve it with Greek lemon baked pork chops or baked salmon with Greek salsa. You could also pair it with avgolemono (a luscious lemon soup) for a light meal.

How to Store Orzo Pasta Salad

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: Freezing this orzo pasta salad isn’t recommended, as the orzo will thaw gummy and all the veggies will thaw out mushy.