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Greek Orzo Pasta Salad

Greek Orzo Pasta Salad

This Greek Orzo Pasta Salad is a vibrant Mediterranean-inspired spring dinner made with tender orzo, crisp cucumber, cherry tomatoes, kalamata olives, roasted red peppers, creamy feta, and fresh herbs tossed in a bold lemon-garlic vinaigrette. Ready in 25 minutes and perfect for meal prep, potlucks, or an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Salad
Cuisine: Greek, Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups dry orzo pasta
  • 1 tbsp olive oil (for tossing)
  • 1 cup cherry tomatoes, halved
  • 1 whole English cucumber, diced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup roasted red peppers, diced
  • 1/4 whole red onion, finely diced
  • 3/4 cup feta cheese, crumbled (divided)
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tbsp fresh oregano leaves
  • 3 tbsp sun-dried tomatoes, chopped (optional)
  • 1/4 cup toasted pine nuts or slivered almonds (optional)
  • 5 tbsp extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp lemon zest
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • large pot
  • colander
  • large mixing bowl
  • whisk or jar with lid
  • Chef's knife

Method
 

  1. Bring a large pot of generously salted water or broth to a boil. Cook the orzo according to package directions (about 8–9 minutes) until just al dente. Reserve 1/4 cup of pasta water before draining.
  2. Drain and rinse the orzo thoroughly under cold running water until completely cool. Transfer to a large bowl, toss with 1 tablespoon olive oil, and let cool fully.
  3. Whisk together olive oil, lemon juice, red wine vinegar, lemon zest, garlic, dried oregano, Dijon mustard, honey, salt, and pepper until fully emulsified.
  4. Halve tomatoes, dice cucumber, halve olives, dice roasted red peppers, and finely dice red onion. Let onion sit briefly with a pinch of salt and lemon to mellow.
  5. Add tomatoes, cucumber, olives, roasted red peppers, red onion, sun-dried tomatoes, parsley, and oregano to the cooled orzo. Pour vinaigrette over and toss thoroughly to coat.
  6. Crumble half of the feta into the salad and fold gently to incorporate and enrich the dressing.
  7. Let salad rest 15–20 minutes. If needed, loosen with reserved pasta water and a drizzle of olive oil.
  8. Top with remaining feta, toasted nuts if using, fresh cracked black pepper, and extra parsley before serving.

Notes

Cook orzo just to al dente and rinse thoroughly under cold water to stop cooking. Dress only once fully cooled. Use block feta in brine for best texture and flavor. If salad thickens after resting, loosen with reserved pasta water and a drizzle of olive oil.