This Mediterranean orzo salad is easy, fresh, healthy, and quick! It's bursting with fabulous Greek flavors and makes a nutritious side dish or light meal.
Love orzo in salads? Try my Lemon Orzo Salad with Chicken.
The best Greek orzo salad
This Greek orzo salad comes together fast, and the bold Mediterranean flavors make this the ultimate pasta salad! The best part is that it has simple-to-find fresh ingredients and a quick homemade Greek vinaigrette. It's very flexible, and you won't even have to measure after you've made it once or twice.
It's great for making ahead as well. Simply assemble the salad, portion it out, and you've got healthy lunches for a few days, or your picnic salad is ready to go! It's a great year-round salad as well since the veggies are generally available at the grocery store during colder months.
What goes into it
- Orzo - the heart of this pasta salad! Orzo is a rice-shaped pasta and has the perfect texture in every bite when cooked al dente
- Feta - any Greek salad needs feta, a creamy and slightly tangy cheese. Use the kind with cubes packed in oil and herbs or crumbled feta
- Red onion - this milder variety of onion has just the right amount of sharpness and adds a beautiful color to salads
- Tomatoes - grape or cherry tomatoes give juicy and sweet bursts of flavor, but you can cut up regular tomatoes if you prefer
- Cucumber - use mini (Persian) ones if you can find them, but English cucumber will also do just fine
- Kalamata olives - a cornerstone of Greek salad. The briny olives add so much delicious savory flavor. Buy the pitted ones to make prepping this salad a breeze!
- Oregano, red wine vinegar, & olive oil - the dream team that makes up the simple homemade Greek dressing
- Parsley - gives a pop of freshness to top it all off
- Make sure to adjust the oil and vinegar quantities to suit your tastes! It's also important to season this salad well since there's a fair bit of pasta in it.
How to make orzo salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the orzo, drain, and rinse with cold water. Cut up your veggies and prep all the other ingredients.
Once the orzo has cooled, add all the ingredients to a large bowl. Toss with the homemade dressing.
Substitutions and variations
- If you are not a fan of olives, you can leave them out.
- To make this salad vegan, don't include the feta, or replace it with a plant-based alternative.
- Other ingredients that would go great in this versatile salad are green or red bell peppers, sun-dried tomatoes, artichoke hearts, spinach, and arugula!
- If you can't find red wine vinegar, sub in fresh lemon juice instead.
Leftovers and storage
- This pasta salad will last 3 to 5 days in the fridge, but keep in mind that orzo will soak up the dressing a bit.
- You may want to add a splash more oil and/or vinegar if you found it's gone a little dry.
Questions about this Mediterranean orzo pasta salad recipe? I'd love it if you left me a comment below!
Mediterranean Orzo Salad
- 1 cup uncooked orzo
- 1/2 cup crumbled feta
- 1-2 tablespoons red onion chopped
- 1 (10 ounce) package little tomatoes (grape or cherry) halved
- 3-4 mini cucumbers (or 1/2 English cucumber) chopped
- 1/4 cup Kalamata olives pitted & halved
- 1/4 teaspoon dried oregano
- 1-2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt & pepper to taste
- Fresh parsley chopped (optional)
- Cook orzo al dente according to package directions. Drain and rinse with cold water.
- Prep your other ingredients.
- Once the orzo has cooled, add all ingredients to a large bowl. I suggest starting with 1 tablespoon red wine vinegar, tossing the salad, then adding more if needed. Garnish with fresh parsley if using.
- Serves 2-4 depending on how much people eat.
- Feel free to eyeball the ingredients such as the olives and onion.
- You can replace the red wine vinegar with fresh lemon juice if you prefer.
- Crumbled feta works but I've also used those little feta cubes packed in olive oil & fresh herbs.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
This recipe was originally published on January 2, 2018. It's been tweaked to be even easier, tastier, and has new photos!