Greek Orzo Salad (Mediterranean Orzo Pasta Salad with Feta)

This Greek Orzo Salad is bright, fresh, and packed with classic Mediterranean flavors. Tender orzo pasta is tossed with crisp cucumber, juicy tomatoes, briny olives, creamy feta, and a simple lemon-olive oil dressing that ties everything together beautifully. Light yet satisfying, it’s perfect as a side dish, meal-prep lunch, or a refreshing addition to summer dinners.

This dish is also part of our Mediterranean Diet Recipes: Healthy, Flavorful Meals for Everyday Cooking, where you’ll find fresh salads, seafood dinners, plant-based meals, and balanced Mediterranean dishes perfect for everyday cooking.

Serve this salad alongside Greek Chicken Gyros, Mediterranean Baked Salmon with Tomatoes & Olives, or Chicken Tawook (Shish Tawook) for a complete Mediterranean meal. It also pairs beautifully with fresh mezze like Homemade Hummus, Tzatziki Sauce, or Cucumber Tomato Olive Salad with Lemon Dressing for a colorful Mediterranean spread.

Why You’ll Love This

• Fresh Mediterranean flavors with simple ingredients

• Light but satisfying pasta salad perfect for warm weather

• Great for meal prep, picnics, or potlucks

• Pairs beautifully with grilled meats and seafood

Recipe Card

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 6

Nutrition Information

(Per Serving – Approximate)

• Calories: 280 kcal

• Protein: 9 g

• Carbohydrates: 32 g

• Fat: 13 g

• Saturated Fat: 4 g

• Fiber: 2 g

• Sugar: 3 g

• Sodium: 420 mg

Ingredients

For the Salad

• 1½ cups dry orzo pasta

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ⅓ cup Kalamata olives, sliced

• ¼ cup red onion, finely sliced

• ½ cup crumbled feta cheese

• ¼ cup fresh parsley, chopped

Lemon Dressing

• 3 tbsp extra-virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 small garlic clove, minced

• ½ tsp dried oregano

• Salt & freshly ground black pepper, to taste

Instructions

1. Cook the Orzo: Bring a pot of salted water to a boil. Cook orzo according to package instructions until tender. Drain and rinse briefly under cool water to stop cooking.

2. Prepare the Vegetables: In a large bowl, combine tomatoes, cucumber, olives, red onion, parsley, and feta.

3. Make the Dressing: Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper until well combined.

4. Assemble the Salad: Add cooled orzo to the bowl with vegetables. Pour the dressing over the salad and toss gently until evenly coated.

5. Chill & Serve: Let the salad sit for about 10–15 minutes before serving so the flavors can blend.

Tips & Variations

• Add chickpeas for extra protein and fiber

• Stir in fresh spinach or arugula for extra greens

• Swap parsley for fresh dill or basil

• Add grilled chicken or shrimp to turn it into a full meal

Make-Ahead & Storage

Greek orzo salad is excellent for meal prep.

• Store refrigerated in an airtight container for 3–4 days

• Stir before serving and refresh with a squeeze of lemon if needed

• Best served slightly chilled or at room temperature

FAQ

Can I make this ahead of time?

Yes. This salad actually tastes better after the flavors have had time to blend.

Can I use another pasta shape?

Yes, but orzo works best because its small size blends well with the vegetables.

Is Greek orzo salad Mediterranean diet-friendly?

Yes. It features olive oil, vegetables, herbs, and moderate dairy — staples of Mediterranean-style eating.

Can I make it gluten-free?

You can substitute gluten-free orzo or small gluten-free pasta.

Final Thoughts

This Greek Orzo Salad is one of those recipes that feels effortless yet impressive. With bright vegetables, creamy feta, and a simple lemon dressing, it delivers the fresh, balanced flavors that define Mediterranean cooking. Whether served alongside grilled meats, seafood, or as part of a mezze spread, it’s a versatile dish you’ll find yourself making again and again.