Greek Orzo Pasta Salad
This Greek orzo pasta salad is the kind of dish that earns you recipe requests at every summer gathering. Loaded with crisp cucumbers, juicy grape tomatoes, briny kalamata olives, salty feta, and fresh dill – all tossed in a bold homemade red wine vinaigrette – it’s bright, fresh, and anything but boring. It’s naturally vegetarian, ready in 30 minutes, and holds up beautifully in the fridge, making it perfect for potlucks, picnics, and backyard cookouts all summer long.
🥗 It’s a Summer Go-To
When the sun comes out in spring and summer, this is exactly what I want on the table – cold, fresh, and full of flavor.
It’s especially perfect alongside grilled chicken (thighs or drumsticks) for the ultimate easy summer dinner. It’s…
🥒 Fresh & bright: The combo of crisp cucumbers, juicy tomatoes, and fresh dill makes every bite taste like summer.
🧀 Packed with flavor: The homemade red wine vinaigrette and salty feta make this anything but a boring pasta salad.
⏰ Ready in 30 minutes: Quick enough for a weeknight side but impressive enough to bring to any potluck.
🫒 Totally customizable: Swap in your favorite olives, add roasted red peppers, or toss in some artichoke hearts.
❄️ Make-ahead friendly: It actually gets better as it sits, making it a great option to prep a day in advance.
If you love easy pasta salads, you might also want to try the Mediterranean tortellini pasta salad for a heartier option, or the cherry chicken pasta salad if you want something with protein built right in. The chicken caesar pasta salad is another crowd-pleaser that’s perfect for summer gatherings.
With the red wine vinaigrette, this salad has a true Greek flavor! It is fresh, has a smooth texture and complimented our grilled chops nicely. –Tut
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this Greek orzo pasta salad to the summer table: orzo, Persian or English cucumbers, grape or cherry tomatoes, block feta in brine (or crumbles), kalamata olives, and fresh dill. For the dressing: red wine vinegar, olive oil, vegetable oil, fresh garlic, Dijon mustard, dried oregano, sea salt, and black pepper.
Emily’s Tips & Tricks
- Pro tip: Always rinse the orzo with cold water immediately after draining — even though you’d normally skip this with pasta. It stops the cooking, cools it down fast, and prevents clumping as it starts soaking up the dressing.
- Shortcuts: The homemade vinaigrette only takes about 2 minutes to whisk together and makes a real difference in flavor, but store-bought Greek or Italian dressing works in a pinch if you’re short on time.
- Variations: For a heartier salad, add diced rotisserie chicken or a can of drained chickpeas. You can also swap the orzo for another small pasta shape like ditalini or pearl couscous.
Greek Orzo Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings (about 1 cup per serving) 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Greek orzo pasta salad is bright, fresh, and ready in 30 min. Made with feta, olives, cucumbers, and a homemade red wine vinaigrette.
Ingredients
For the dressing:
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 Tbsp. vegetable oil
- 1 clove garlic, minced (or use citrus zester!)
- 1 tsp. dijon mustard
- 1 tsp. dried oregano
- 1/4 tsp. sea salt
- 1/8 tsp. black pepper
For the pasta salad:
- 8 oz. orzo (1 1/3 cup)
- 1 1/2 cups sliced cucumbers (Persian sliced into half moons)
- 1 1/2 cups grape or cherry tomatoes (sliced in half)
- 4 oz. feta cheese (cubed)
- 1/3 cup kalamata olives (sliced in half)
- 1/4 cup fresh dill (chopped)
Instructions
- Cook orzo according to package instructions.
- While orzo is cooking, mix dressing in a large bowl. Combine red wine vinegar, olive oil, vegetable oil, grated garlic, dijon mustard, dried oregano, salt, and pepper. Whisk until emulsified.
- When orzo is done, drain it in a colander and quickly rinse it with cold water. Add to bowl with dressing and toss to combine. Stir occasionally to help cool. (It will look like a lot of dressing, but the orzo will soak some of it up.)
- Prepare ingredients:
Thinly slice cucumber.
Slice tomatoes in half.
Cut feta into cubes.
Slice olives in half.
Roughly chop dill.
- Add cucumber, tomatoes, feta, and olives to the bowl of orzo. Gently toss together.
- Spoon orzo salad into shallow bowls and top with chopped dill, a drizzle of olive oil, and freshly cracked pepper.
Notes
Storage: Store leftover pasta salad in an airtight container in the refrigerator for 2–3 days. The orzo will continue soaking up the dressing as it sits – if it seems dry, just drizzle with a bit of olive oil and toss before serving.
Ingredients: Block feta in brine is strongly recommended over pre-crumbled feta – the flavor is more pronounced, and it lasts longer. For cucumbers, Persian or English varieties work best; if using a regular cucumber, peel it and scoop out the seeds so extra moisture doesn’t water down the salad.
Prep ahead: This salad is a great make-ahead – the flavors actually deepen as it sits. Make it up to a day in advance and store it covered in the fridge. Give it a toss and a splash of olive oil before serving.
Tools: A citrus zester works perfectly for grating the garlic directly into the dressing – it creates a fine paste that incorporates evenly without any large pieces.
What to Serve with Pasta Salad
This Greek orzo pasta salad is basically built for a summer cookout spread. It pairs beautifully with grilled chicken thighs, grilled chicken drumsticks, or grilled lemon chicken breasts for a complete and easy summer dinner. If you’re leaning toward seafood, shrimp kabobs are a fantastic pairing as well.
FAQs
Absolutely. Diced rotisserie chicken or grilled chicken are the easiest additions. For a plant-based option, a drained can of chickpeas works really well and keeps the Mediterranean flavors going.
As written, no, as orzo is a wheat-based pasta. To make it gluten-free, substitute a certified gluten-free small pasta shape or try it with cooked quinoa for a similar texture.
Yes! Orzo is ideal because of its small, rice-like shape, but ditalini, pearl couscous, or any small pasta shape will work well. Cooking times will vary, so follow the package directions.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
This post may contain affiliate links. They do not add any charge to you, but I will make a very small commission from them. I only link to products I use and recommend. Thank you for your support!
With the red wine vinaigrette, this salad has a true Greek flavor! It is fresh, has a smooth texture and complimented our grilled chops nicely. And Emily’s right, it seems as though the amounts for the vinaigrette are too big, but they are not.
Thank you. 🙂 🙂