Easy Greek Orzo Salad

I can’t think of anything more refreshing than this Greek Orzo Salad on a warm summer day!

You’ll find yourself making this colorful Mediterranean masterpiece again and again because it’s packed with fresh flavors and comes together so effortlessly.

Why You’ll Love This Greek Orzo Salad

This Greek Orzo Salad has become my family’s go-to summer dish because it brings together all my favorite Mediterranean flavors in one bowl.

You get tender pasta, creamy feta, crisp vegetables, and a bright lemony dressing that makes everything sing with flavor—perfect for busy weeknights or entertaining guests.

If you enjoyed this Greek Orzo Salad, I think you’ll also love my Fresh Spinach and Strawberry Salad and Honey Mustard Chicken Salad.

The Ingredients for Greek Orzo Salad

Here’s everything you’ll need to create this vibrant Mediterranean orzo salad:

For the salad:

• 1½ cups orzo pasta – I prefer whole wheat for extra nutrition, but regular works beautifully too
• 2 cups cherry tomatoes, halved – Choose the ripest ones you can find for maximum sweetness
• 1 large English cucumber, diced – Persian cucumbers work wonderfully if you can find them
• 1 cup canned chickpeas, drained and rinsed – These add protein and make the salad more filling
• 6 oz block feta cheese, cubed – Trust me, buy the block instead of pre-crumbled for better texture
• ½ red onion, thinly sliced – Soak in cold water for 10 minutes to mellow the bite
• ¾ cup Kalamata olives, pitted and halved – You can substitute with any Greek olives
• ¼ cup fresh dill, chopped – This herb is essential for authentic Greek flavor
• 3 tablespoons fresh parsley, chopped – Adds beautiful color and freshness

For the Greek dressing:

• ⅓ cup extra virgin olive oil – Use your best quality here
• 3 tablespoons fresh lemon juice – About 1 large lemon
• 2 tablespoons red wine vinegar – This adds the perfect tangy kick
• 2 cloves garlic, minced – Fresh is always better than powder
• 1 teaspoon dried oregano – A must-have for Greek flavor
• ½ teaspoon salt – Adjust to your taste
• ¼ teaspoon black pepper – Freshly ground makes a difference

How to Make Greek Orzo Salad

Creating this Greek orzo pasta salad is incredibly straightforward, and I promise you’ll have it memorized after making it once!

Step 1: Cook the orzo pasta Bring a large pot of salted water to a rolling boil. Add your orzo and cook according to package directions until just past al dente—about 8-10 minutes. You want it slightly softer than usual since it will firm up as it cools. Drain thoroughly and rinse with cold water to stop the cooking process.

Step 2: Prepare the vegetables While your pasta cools, dice the cucumber into bite-sized pieces and halve those beautiful cherry tomatoes. Thinly slice your red onion—I use a mandoline for paper-thin slices, but a sharp knife works too. If the onion seems too strong, soak the slices in cold water for about 10 minutes, then pat dry.

Step 3: Make the Greek dressing In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. I always taste and adjust—sometimes I add an extra squeeze of lemon because I love that bright, zesty flavor!

Step 4: Assemble your salad In a large serving bowl, combine the cooled orzo, tomatoes, cucumber, drained chickpeas, cubed feta, sliced red onion, and halved olives. Pour the dressing over everything and toss gently but thoroughly.

Step 5: Add the fresh herbs Fold in the chopped dill and parsley just before serving. This keeps them vibrant and prevents wilting. Give everything one final gentle toss.

Step 6: Let it marinate If you have time, cover and refrigerate for at least 30 minutes before serving. This allows all the flavors to meld together beautifully—though it tastes amazing right away too!

Tips for a Perfectly Balanced and Refreshing Greek Orzo Salad

After making this recipe countless times, I’ve learned a few tricks that make all the difference. Cook your orzo just past al dente because it continues to absorb flavors as it sits.

Always cube your own feta from a block—the pre-crumbled stuff just doesn’t have the same creamy texture.

Save the fresh herbs for last to keep them bright and beautiful, and don’t be afraid to adjust the lemon juice and salt to your taste preferences.

Can I make this Greek orzo salad ahead of time?

I actually prefer making this salad a few hours ahead because the flavors develop beautifully.

You can prepare it up to 24 hours in advance, but I recommend adding the fresh herbs right before serving to keep them vibrant.

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What can I substitute for feta cheese?

If you’re not a feta fan, try goat cheese or even fresh mozzarella pearls. For a dairy-free version, I’ve used marinated artichoke hearts or extra olives with great success.

How long does this salad keep in the refrigerator?

Your Greek orzo salad will stay fresh for up to 3 days in the refrigerator. You might need to add a drizzle of olive oil and a squeeze of lemon before serving if it seems dry.

Can I add other vegetables?

Of course! I sometimes add diced bell peppers, roasted red peppers, or even some blanched asparagus.

The beauty of this recipe is its versatility—make it your own!

Is this salad gluten-free?

Traditional orzo contains gluten, but you can easily substitute with gluten-free orzo or even quinoa for a different but equally delicious result.

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How I Love to Serve My Greek Orzo Salad

This Mediterranean orzo salad shines at summer barbecues alongside grilled chicken or fish, but I also love it as a light lunch on its own.

You can serve it at room temperature or chilled—both ways are delicious.

I often pack individual portions for work lunches because it travels so well and actually tastes better the next day!