You want a pasta salad that shows up, steals the spotlight, and disappears by the end of the party? Enter orzo Greek pasta salad. It’s bright, zesty, and doesn’t try too hard. We’re talking tangy feta, briny olives, crisp veggies, and a lemony dressing that tastes like sunshine. You’ll make it once and then “accidentally” make it every week.

Why Orzo Makes This Salad Sing

Orzo looks like rice but cooks like pasta, which makes it perfect for scooping up flavors without getting mushy. It chills well, holds its bite, and blends beautifully with crunchy cucumbers and juicy tomatoes. Plus, orzo sneaks into lunch boxes like a pro—no sad desk salad here.
Pro tip: Cook the orzo just shy of al dente, then rinse it under cold water. Yes, I said rinse. You’ll stop the cooking and lose extra starch, which keeps your salad from clumping into one awkward noodle blob.

The Core Players (Choose Great Ingredients)

Good ingredients turn a simple bowl into “oh wow, what did you put in this?” energy. Use the best you can find, especially for produce and olive oil.

• Orzo: 8–10 ounces, cooked and cooled.
• Cucumbers: Persian or English, diced small for crunch and zero seeds.
• Tomatoes: Cherry or grape, halved, sweet and firm.
• Red onion: Thinly sliced, quick-soaked in cold water to tame the bite.
• Kalamata olives: Pitted and halved—salty little flavor bombs.
• Feta: Block feta in brine, crumbled by hand. Pre-crumbled? Hard pass.
• Fresh herbs: Dill, parsley, and mint. Use all three for maximum “hello, summer.”

About That Feta

Buy the block. You’ll get better texture and a creamy crumble that actually blends into the dressing as you toss. IMO, it’s non-negotiable. The brininess ties everything together like a culinary group hug.

The Lemon-Garlic Dressing (Zingy, Not Heavy)

This dressing keeps things bright instead of oily. You want sharp lemon, a little heat from garlic, and an herby finish.

• Juice and zest of 1–2 lemons (taste as you go)
• Extra-virgin olive oil, about 1/3 cup
• 1 clove garlic, grated (or 2 if you love chaos)
• 1 tsp Dijon mustard for body
• 1 tsp dried oregano (Greek if you have it)
• Salt and black pepper to taste

Whisk it all until emulsified. Then taste it. Too sharp? Add a splash more oil. Too flat? Squeeze another lemon or add a pinch of salt. It should taste slightly more intense than you think you need—once it hits the pasta and veggies, it mellows.

Optional Flavor Boosters

• Red wine vinegar: 1–2 teaspoons for extra tang if your lemons feel shy.
• Honey: 1/2 teaspoon to balance acidity, especially if your tomatoes aren’t top-tier.
• Chili flakes: For a subtle kick that wakes everything up.

How to Build the Salad (In the Right Order)

You can’t just toss everything in a bowl and call it a day. Well, you can, but we’re aiming for elite pasta salad.

1. Cook and cool the orzo: Salt your water like the ocean. Boil until just tender. Rinse under cold water, drain well, and toss with a spoonful of olive oil.
2. Prep your veg: Dice cucumbers, halve tomatoes, slice onions (soak them for 10 minutes), pit and halve olives.
3. Make the dressing: Whisk lemon juice, zest, garlic, Dijon, oregano, salt, pepper, and olive oil.
4. Toss the base: Combine orzo, cucumbers, tomatoes, onions, and olives with dressing. Let it sit 10–15 minutes so the pasta absorbs flavor.
5. Add feta and herbs last: Gently fold in crumbled feta, chopped dill, parsley, and mint. Adjust salt and lemon one last time.

Why this order? The orzo soaks up dressing first, so you don’t drown it later. Herbs and feta stay fresh and pretty when you add them at the end.

Customization Without Chaos

Let’s personalize without wrecking the balance. Keep it Greek-adjacent and you’ll win.

• Veg swap: Add roasted red peppers or artichoke hearts for a sweet-briny boost.
• Protein add-ins: Grilled chicken, shrimp, or chickpeas. FYI, chickpeas turn this into a filling lunch with zero effort.
• Greens: Toss with arugula right before serving for peppery freshness.
• Gluten-free: Use GF orzo or a small GF pasta shape. Keep an eye on cook time—GF pasta turns on you fast.
• Dairy-free: Swap feta for a creamy dairy-free feta or add extra olives and capers for briny depth.

Flavor Profiles to Try

• Lemony herb bomb: Double the dill and mint, add lemon zest, and finish with a squeeze of lemon at the table.
• Smoky twist: Add a pinch of smoked paprika and char some cherry tomatoes in a skillet.
• Crunch factor: Sprinkle toasted pine nuts or almonds just before serving.

Timing, Storage, and Make-Ahead Magic

Orzo Greek pasta salad actually tastes better after it chills for a bit. The flavors relax, like they finally sat down with a glass of wine.

• Make-ahead: Toss pasta with half the dressing and all the veg up to a day in advance. Add herbs, feta, and the rest of the dressing before serving.
• Fridge life: 3–4 days in an airtight container. The herbs fade by day three, but it still slaps.
• Revive leftovers: Splash with lemon juice and a drizzle of olive oil. Stir, taste, adjust salt.

Serving Situations

• Picnics and potlucks: it won’t wilt and people will ask for the recipe (you can pretend it’s “just something you threw together”).
• Work lunches: add chicken or chickpeas for a protein-packed situation.
• Backyard dinners: serve with grilled salmon, lamb chops, or skewers.

Common Mistakes (And Easy Fixes)

We all mess up. The fix usually takes 30 seconds.

• Bland salad: Add more lemon, salt, or a splash of red wine vinegar. Flavor lives in acid and salt—don’t be shy.
• Gummy pasta: You overcooked it. Rinse in cold water ASAP and toss with oil. Next time, set a timer.
• Watery salad: Seed watery tomatoes or salt/dry them for a few minutes. Also, pat cucumbers if they’re extra juicy.
• Overdressed mess: Add more orzo and cucumbers, then balance with lemon and salt.
• Harsh onion bite: Soak slices in ice water or swap for thinly sliced scallions.

FAQ

Can I use another pasta shape if I don’t have orzo?

Yes. Small shapes like ditalini, mini shells, or orecchiette work well. Keep the ratio of pasta to veggies and dressing the same. If you go bigger, chop veg smaller so every bite still feels balanced, IMO.

Do I really need three kinds of herbs?

You don’t need them, but you’ll taste the glow-up. Dill brings brightness, parsley adds freshness, and mint makes every bite pop. If you only use one, pick dill for that signature Greek vibe.

How can I make it more filling without making it heavy?

Add chickpeas or grilled chicken and an extra tablespoon of olive oil. Keep the dressing lemon-forward so it stays lively. A handful of arugula right before serving adds volume without heft.

What’s the best way to keep it from drying out in the fridge?

Reserve a few tablespoons of dressing and stir it in right before you eat. You can also hit it with a fresh squeeze of lemon and a drizzle of oil. Pasta drinks dressing like a sponge—no shame in topping it up.

Can I make this for a crowd?

Totally. Double or triple the recipe and keep the feta and herbs separate until serving. Toss everything together just before it hits the table so it looks (and tastes) fresh.

Is there a good way to make it spicy without overpowering it?

Yes—red pepper flakes in the dressing or a pinch of Aleppo pepper. It adds warmth without hijacking the lemon and feta moment. A few pickled pepperoncini on top also slap, FYI.

Wrap-Up: Your New Go-To Salad

This orzo Greek pasta salad checks all the boxes: crunchy, zesty, salty, and ridiculously easy. It thrives at room temp, plays nice with proteins, and only gets better after a nap in the fridge. Make it once and you’ll keep a jar of lemony dressing ready at all times—trust me, future you will be thrilled.