A Sunny Day, Cicadas, and Salad
I’ll never forget that lakeside potluck where I first met this Greek Orzo Pasta Salad. The sun was blazing, the cicadas were singing their loud little summer song, and every dish on that picnic table looked amazing—until I scooped a forkful of this vibrant, flavor-packed pasta salad. Instant love! It felt like a hug in a bowl: fresh veggies, briny olives, creamy feta, all tossed with tender orzo and a zingy lemon dressing. Honestly, it’s been my go-to since that day.
This recipe is perfect for jam-packed summer weekends, last-minute BBQ invites, or whenever you’re craving a bowlful of Mediterranean sunshine. No oven needed—just boil, chop, toss, and you’re in business. And bonus: it holds up beautifully if you need to bring it to a potluck or pack it for lunch the next day. Let me show you how easy (and downright delicious) it is!
Why You’ll Love This Greek Orzo Pasta Salad
- No oven? No problem! Just a quick boil for your orzo, then chop and toss.
- Ready in under 30 minutes—even less if you’re a kitchen ninja.
- Bright, Mediterranean flavors that jazz up any meal.
- Customizable! Swap in grilled shrimp, chickpeas, or extra herbs (you do you).
- Makes-ahead superstar: it tastes even better after a few hours in the fridge.
- Gluten-free? Just grab some brown-rice orzo and you’re set.
- Packed with fresh veggies—hello, cucumbers, tomatoes, red onion, and bell pepper.
- Crowd-pleaser alert: perfect side dish or a satisfying main for light lunches.
Ingredient Notes: Your Kitchen Cheat Sheet
- Orzo Pasta (1½ cups): I’m partial to Barilla or DeLallo—they hold their shape and aren’t gummy. If you need gluten-free, brown-rice orzo is your friend.
- Cherry Tomatoes (1 cup): Halved for bite-sized pops of sweetness. If you only have plum tomatoes, just dice them up.
- English Cucumber (1 cup): Dice it with the peel on if it’s organic—adds that prettiest bit of green.
- Red Bell Pepper (½ cup): For that sweet crunch. Orange or yellow peppers work if you want a color twist.
- Kalamata Olives (½ cup): Pit ’em and slice ’em. Their briny zing is what dreams are made of.
- Red Onion (¼ cup): Thinly sliced. If the bite’s too bold, soak the slices in cold water for 5 minutes and they’ll mellow out.
- Fresh Parsley (¼ cup): Flat-leaf parsley packs more flavor than curly—chop it fine for maximum freshness.
- Feta Cheese (½ cup): Whole-milk feta is creamier and tangier—crumbly is perfect (and yes, you can taste-test here).
- Lemon Vinaigrette:
- ¼ cup extra-virgin olive oil—go for California cold-pressed if you want to feel fancy.
- 3 tbsp fresh lemon juice—about one large lemon. (Pro tip: roll your lemon on the counter first for extra juice.)
- 1 garlic clove, minced—don’t skip it or you’ll miss that garlicky warmth.
- 1 tsp dried oregano (or 1 tsp fresh, chopped)—Mediterranean magic.
- ½ tsp Dijon mustard—for a gentle tang and emulsification.
- Salt and pepper—to taste.
Step-by-Step Directions (Trust Me, It’s Easy!)
- Cook the orzo: Bring a big pot of salted water to a rolling boil, toss in the orzo, and stir so it doesn’t clump. Cook 8–10 minutes until al dente. Drain and rinse under cold water—this little rinse is the secret to a light, non-gummy salad.
- Prep your veggies: While the orzo is cooking, halve the cherry tomatoes, dice the cucumber and bell pepper, pit and slice the olives, and thinly slice the red onion. Chop your parsley last so it stays bright and fresh. If you’ve got kids around, let them help—tiny hands are great at tearing parsley and dumping veggies into the bowl.
- Whisk the dressing: In a jar or small bowl, combine olive oil, lemon juice, minced garlic, oregano, Dijon, salt, and pepper. Screw the lid on and shake, or whisk vigorously. Taste—if it’s too lemony, add more oil; too oily, splash in more lemon. You’re the boss of your own zesty destiny.
- Assemble the salad: Dump the cooled orzo into your biggest mixing bowl. (Seriously, bigger is better—gives you room to toss.) Add all the prepped veggies and the parsley. Pour the vinaigrette over the top and gently fold everything together with a rubber spatula until each little orzo nugget is coated. The goal is to see a confetti of color everywhere.
- Cheese time: Sprinkle in the crumbled feta and give it one more gentle stir. Watch how the cheese clings and mingles—that’s the good stuff.
- Chill out (literally): Cover the bowl and pop it into the fridge for at least 30 minutes, ideally up to 4 hours. This rest lets all those flavors get cozy together. If you’re in a hurry, even a quick 15-minute chill helps.
- Final flavor check: Before serving, give it a gentle stir and taste. Add a pinch more salt, a crack of black pepper, or another squeeze of lemon if you want extra brightness. Pro tip: a drizzle of olive oil before plating makes it look restaurant-fancy.
- Garnish and serve: Top with a few extra parsley sprigs or a sprinkle of oregano for good measure. Serve chilled or at room temperature alongside grilled chicken, steak, fresh pita, or even taco-style stuffed peppers.
Variations & Flavor Twists
- Goat cheese swap: Use crumbled goat cheese instead of feta for a creamier, tangy spin.
- Protein boost: Stir in grilled shrimp, cubed chicken, or chickpeas to turn this into a hearty main.
- Italian vibe: Toss in marinated artichoke hearts and sun-dried tomatoes, then swap oregano for basil.
- Herb explosion: Mix in fresh mint, dill, or basil for an extra pop of green goodness.
- Sweet-tangy twist: Whisk a teaspoon of honey into the dressing for a subtle sweetness that plays beautifully off the salty olives and feta.
- Spicy kick: Add a pinch of red pepper flakes or a few dashes of hot sauce to the dressing if you like things fiery.
Storage & Reheating Tips
Got leftovers? You’re in luck—this salad actually gets better overnight as those flavors mingle. Store in an airtight container in the fridge for up to 3 days. No reheating needed; it’s best served chilled or at room temperature. If it seems a bit dry after a day or two, stir in a teaspoon or two of olive oil or a splash of lemon juice before digging back in.
Final Thoughts & Friendly Farewell
There you have it—my all-time favorite Greek Orzo Pasta Salad, straight from my summer memory to your kitchen table. It’s easy, flexible, and guaranteed to disappear fast (you might even want to double the batch!). I’d love to hear how it goes for you—drop a comment below with your go-to variation, or any questions you’ve got. Thanks for hanging out with me here, and happy salad-making!
Greek Orzo Pasta Salad
Greek Orzo Pasta Salad is a no-bake summer dish bursting with Mediterranean flavors in tender orzo pasta, crisp cucumbers, juicy tomatoes, briny olives, and tangy Feta cheese. Perfect for a light lunch or a crowd-pleasing side dish.
Ingredients
- 1½ cups orzo pasta I love Barilla or DeLallo brands
- 1 cup cherry tomatoes halved (or plum tomatoes, diced)
- 1 cup English cucumber diced
- 1/2 cup red bell pepper diced
- 1/2 cup Kalamata olives pitted and sliced
- 1/4 cup red onion thinly sliced (soak in cold water for 5 minutes)
- 1/4 cup fresh parsley chopped (flat-leaf for best flavor)
- 1/2 cup crumbled Feta cheese use whole-milk Feta for creaminess
- 1/4 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice about 1 large lemon
- 1 garlic clove garlic minced
- 1 tsp dried oregano or a tsp fresh, finely chopped
- 1/2 tsp Dijon mustard for a gentle tang
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package directions, drain, and rinse under cold water.1½ cups orzo pasta
- Chop tomatoes, cucumber, bell pepper, olives, red onion, and parsley. Place in a large mixing bowl.1 cup cherry tomatoes, 1 cup English cucumber, 1/2 cup red bell pepper, 1/2 cup Kalamata olives, 1/4 cup red onion, 1/4 cup fresh parsley
- Whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper.1/4 cup extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 garlic clove garlic, 1 tsp dried oregano, 1/2 tsp Dijon mustard, Salt and pepper
- Add the cooled orzo to the vegetable bowl. Pour the dressing over and toss to coat.1½ cups orzo pasta, 1 cup cherry tomatoes, 1 cup English cucumber, 1/2 cup red bell pepper, 1/2 cup Kalamata olives, 1/4 cup red onion, 1/4 cup fresh parsley
- Fold in crumbled Feta cheese and gently stir to combine.1/2 cup crumbled Feta cheese
- Cover and chill in the fridge for at least 30 minutes. Before serving, adjust seasoning if needed.
Notes
Rinsing the orzo under cold water after cooking keeps the salad fresh and prevents a pasty texture. Soaking the red onion in cold water tames its sharp flavor.
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