Can I add protein to this salad?

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.

Is this recipe gluten-free?

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.

Can I use a different pasta?

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.

Greek Orzo Pasta Salad (Easy 30-Minute Side)

Name: Greek Orzo Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 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; 8 oz. orzo (1 ⅓ 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)

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

Units Scale

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.