Greek Orzo Pasta Salad Recipe

There's something about a big bowl of Greek Orzo Pasta Salad that feels like a sunny Mediterranean vacation in every bite. The bright flavors of lemon, crisp vegetables, and salty feta dance together to create a refreshing and satisfying dish that's perfect for any time of year.

this Recipe

I first made this recipe after a trip to a local farmer's market, overflowing with juicy tomatoes and fragrant herbs. Since then, it has become a go-to for picnics, potlucks, and busy weeknights when I need something quick, healthy, and absolutely delicious.

The best part? This recipe is fast, foolproof, and endlessly versatile. Let's dive into what makes it so special.

Why You'll Love This Greek Orzo Pasta Salad

Get ready to meet your new favorite side dish (or even main course!). This Greek Orzo Pasta Salad checks all the boxes for flavor, convenience, and crowd-pleasing power.

First off, it's incredibly quick to throw together. In less than 30 minutes, you can have a vibrant and hearty salad ready to serve, making it perfect for weeknights or last-minute get-togethers.

It’s also wonderfully budget-friendly. With a handful of simple ingredients like orzo, cucumbers, tomatoes, and feta, you can create a dish that tastes gourmet without breaking the bank.

Another reason to love it? It's ridiculously versatile. You can easily swap in whatever veggies or proteins you have on hand, making it a flexible option for using up leftovers or catering to different dietary needs.

Finally, it’s just plain delicious. The mix of tangy, briny, crunchy, and creamy textures and flavors will keep you coming back for more.

Whether you’re prepping for a party or just meal prepping for the week, this salad has you covered.

Ingredients Notes

The beauty of this Greek Orzo Pasta Salad lies in its fresh, flavorful ingredients that come together harmoniously in every forkful.

Orzo pasta is the foundation of this salad. Though shaped like rice, it's actually pasta and cooks up tender and chewy, the perfect backdrop for bold Mediterranean flavors. Make sure to cook it al dente so it holds its shape in the salad.

Cherry tomatoes add a burst of sweetness and juiciness. I prefer using multicolored varieties for extra visual appeal, but any ripe cherry or grape tomatoes will do the trick.

Cucumber brings a cooling, crunchy contrast to the rest of the ingredients. I love using English cucumbers because they’re less seedy and have thinner skin, which means no peeling needed!

Feta cheese is the salty, creamy star that pulls everything together. Crumbling a block of feta yourself (rather than buying pre-crumbled) gives the best texture and flavor.

For equipment, all you need is a large mixing bowl, a sharp knife, and a pot to cook the orzo. A microplane for zesting the lemon is a bonus for an extra punch of citrusy brightness.

How To Make This Greek Orzo Pasta Salad

Creating this vibrant Greek Orzo Pasta Salad is almost as enjoyable as eating it. Here’s exactly how to bring it to life.

Start by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente, usually about 8-10 minutes. Drain and rinse the orzo under cold water to cool it down quickly and prevent it from sticking.

While the orzo cooks, get your veggies ready. Halve your cherry tomatoes, dice your cucumber, and thinly slice some red onion. Chop some kalamata olives for a briny bite, and finely chop a handful of fresh parsley for a bright, herbaceous note.

In a small bowl, whisk together your dressing: olive oil, fresh lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. The flavors will marry beautifully and coat every little piece of pasta and veggie.

In a large bowl, combine the cooled orzo, veggies, feta, and dressing. Toss gently but thoroughly so everything gets evenly coated and mingled.

Give it a taste and adjust the seasoning if needed — sometimes a little extra squeeze of lemon or pinch of salt takes it over the top. You can serve it right away or let it chill in the fridge for a bit to let the flavors meld even more.

In total, expect to spend about 25-30 minutes from start to finish. The end result? A gorgeous, irresistible salad that's just as good for lunchboxes as it is for dinner parties.

Storage Options

One of the wonderful things about this Greek Orzo Pasta Salad is how well it stores, making it perfect for meal prep.

Store any leftovers in an airtight container in the refrigerator. It stays fresh and tasty for up to 4 days, though the flavors actually improve after a few hours as they have more time to mingle.

If the salad seems a little dry after sitting, just drizzle a bit more olive oil and toss it gently to refresh it.

To reheat (if you prefer it slightly warm), pop a portion in the microwave for about 30 seconds, but honestly, this salad shines brightest when served cold or at room temperature.

Variations and Substitutions

This recipe is incredibly flexible, making it easy to customize based on what you have available or personal preferences.

For a protein boost, add grilled chicken, shrimp, or even chickpeas to make it a complete meal.

Not a fan of feta? Swap it out for goat cheese or even a dairy-free cheese alternative to keep it vegan.

Add even more vegetables like bell peppers, artichoke hearts, or spinach for a heartier and more colorful salad.

You can switch up the pasta too. If you don’t have orzo, try small shells or bowtie pasta instead.

Feel free to play with the dressing by adding a touch of honey for sweetness or a splash of balsamic vinegar for a deeper flavor profile.

No matter how you spin it, this Greek Orzo Pasta Salad is forgiving, fun, and always delicious. Happy cooking

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