This Greek Orzo Pasta Salad combines tender orzo pasta with crisp vegetables, tangy feta cheese, and briny olives, all tossed in a zesty lemon vinaigrette. It's a refreshing and satisfying dish perfect for picnics, potlucks, or a light meal at home.
Jump to Recipe
WHY I LOVE THIS GREEK ORZO PASTA SALAD
Vibrant and full of vegetables! This is one of those recipes I find myself making again and again. This easy orzo pasta recipe is quick and always a crowd-pleaser. I used to grab a version of it from the Harmons deli counter on repeat—until I decided I should create my own fresh, flavorful version right at home. Now it’s a staple in my kitchen, perfect for feeding 6 to 8 people with minimal effort and maximum flavor.
Jump to:
- WHY I LOVE THIS GREEK ORZO PASTA SALAD
- INGREDIENTS FOR THIS EASY ORZO PASTA RECIPE
- HOW TO MAKE THIS MEDITERRANEAN ORZO SALAD
- PROTEINS THAT PAIR BEAUTIFULLY WITH GREEK ORZO PASTA SALAD
- Bread Pairings & Light Add-Ons
- EQUIPMENT NEEDED FOR THIS MEDITERRANEAN ORZO SALAD
- FEATURED MILLER & TRADITIONAL PASTA MAKER: RUSTICHELLA D'ABRUZZO
- DIETARY CONSIDERATIONS: EASY ORZO PASTA RECIPE
- Greek Orzo Pasta Salad
INGREDIENTS FOR THIS EASY ORZO PASTA RECIPE
- Orzo Pasta: A rice-shaped pasta that serves as the hearty base of this salad, providing a tender and chewy texture.
- Red Onion: Adds a sharp, slightly sweet flavor and a pop of color, enhancing the salad's overall zest.
- Kalamata Olives: These dark purple olives offer a rich, fruity taste with a hint of saltiness, embodying classic Greek flavors.
- Castelvetrano Green Olives: Contribute a milder, slightly tangy flavor, complementing the robustness of the Kalamata olives. Castelvetrano Olives, also known as Nocellara del Belice, are prized for their mild, sweet-yet-savory taste and meaty, buttery-soft flesh.
- Feta Cheese: A crumbly, tangy cheese that adds creaminess and a salty kick, balancing the fresh vegetables.
- Mini Bell Peppers: Provide sweetness and crunch, adding vibrant color and a dose of vitamin C.
- Mini Persian or Hot House Cucumbers: Offer a refreshing crunch with a mild, slightly sweet flavor, enhancing the salad's crispness.
- Olive Oil: Forms the base of the dressing, imparting a rich, smooth texture and heart-healthy fats.
- Red Wine Vinegar: Adds acidity and a subtle fruity flavor to the dressing, balancing the richness of the olive oil.
- Spinach: Provides a nutrient-packed green element, adding freshness and a slight earthiness.
- Lemon Juice: Brightens the dressing with its citrusy zing, enhancing all the other flavors in the salad.
HOW TO MAKE THIS MEDITERRANEAN ORZO SALAD
Quick to prepare and bursting with Mediterranean flavors, this Greek Orzo Pasta Salad is both hearty and healthy. Its vibrant ingredients and simple preparation make it a go-to recipe for any occasion.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package directions, usually about 9 to 11 minutes, until al dente—tender but with a slight bite. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prep the Vegetables: While the pasta cools, finely chop the red onion, dice the mini bell peppers, and slice the cucumbers. You can leave the skin on the cucumbers for extra crunch and color.
- Crumble the Feta: Using clean hands or a fork, crumble the feta cheese into small, bite-sized pieces. Set aside.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, and the juice of 1 lemon. Stir or shake well to combine.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo pasta with the chopped red onion, bell peppers, cucumbers, Kalamata olives, and green olives. Pour the dressing over the top and toss until everything is evenly coated.
- Add the Greens and Feta: Gently fold in two generous handfuls of fresh spinach and the crumbled feta cheese. Give everything one final toss to bring it all together.
- Serve and Enjoy: Taste and adjust the seasoning if needed—add a pinch of salt or a bit more lemon juice if you'd like a brighter flavor. Serve chilled or at room temperature. This salad makes a perfect lunch, side dish, or potluck favorite.
PROTEINS THAT PAIR BEAUTIFULLY WITH GREEK ORZO PASTA SALAD
- Grilled Greek Lemon Chicken – Classic and complementary. The citrusy, herb-forward flavors of the chicken enhance the lemon and feta in the salad.
- Lamb or Beef Kofta – Rich and savory, these spiced meatballs contrast the bright freshness of the salad.
- Grilled Shrimp Skewers – Quick, light, and Mediterranean-friendly—toss shrimp with garlic, olive oil, and oregano before grilling.
- Seared Salmon – A hearty, omega-rich option. Keep it simple with olive oil, salt, pepper, and a squeeze of lemon.
- Grilled Lamb Chops with Rosemary & Garlic - The bold, savory flavor of lamb is a classic match for orzo salad. A simple marinade of olive oil, lemon, garlic, and rosemary mirrors the salad’s zesty profile.
Bread Pairings & Light Add-Ons
- Naan Flatbread – Ideal for scooping or soaking up the dressing.
- Roasted Veggies – Try eggplant, zucchini, or bell peppers for extra Mediterranean flair.
EQUIPMENT NEEDED FOR THIS MEDITERRANEAN ORZO SALAD
- Large Pot: For boiling the orzo pasta.
- Colander: To drain and rinse the cooked pasta.
- Cutting Board and Sharp Knife: For chopping vegetables and crumbling feta cheese.
- Mixing Bowl: For combining salad ingredients.
- Glass measuring cup or jar: For preparing the dressing.
- Lemon Juicer: Makes it quick and easy to extract every drop of juice without the seeds.
- Whisk or Fork: For mixing the dressing ingredients thoroughly.
- Measuring Cups and Spoons: To ensure accurate measurements of ingredients.
- Kitchen Scale: My favorite tool because I can toss all the measuring cups and spoons and simply weigh out the ingredients that I need for a perfect result every time.
FEATURED MILLER & TRADITIONAL PASTA MAKER: RUSTICHELLA D'ABRUZZO
For over a century, Rustichella d’Abruzzo has carried the soul of Abruzzo in every strand of pasta. Founded in 1924 by Gaetano Sergiacomo in the hilltop town of Penne, this family-run pastificio has remained fiercely dedicated to the traditional methods of Italian pasta making: slow drying at low temperatures, bronze-die extrusion for a rustic texture, and a devotion to preserving the art behind every bite. Passed down through four generations, Rustichella continues to embrace the values of authenticity and excellence.
What sets Rustichella apart is not just the quality of their pasta, but the deep relationship they hold with their ingredients. With roots in milling, the Sergiacomo and Peduzzi families understood that great pasta begins with great grain. Today, they honor that legacy by sourcing and cultivating regional wheat—often milling it themselves—to ensure a truly traceable, 100% Abruzzese product. Whether you're twirling spaghetti or stirring orzo into a fresh salad, every bite tells the story of land, labor, and love passed down through generations.
"From soil to soul, we must celebrate those who grow, grind, and give." ~Tami Steggell
DIETARY CONSIDERATIONS: EASY ORZO PASTA RECIPE
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes — the kind that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
- DF (Dairy-Free): This recipe contains feta cheese. To make it dairy-free, omit the feta or substitute with a dairy-free cheese alternative.
- EF (Egg-Free): This recipe is naturally egg-free.
- GF (Gluten-Free): Traditional orzo pasta contains gluten. To make it gluten-free, use a gluten-free orzo or substitute with a gluten-free pasta of similar shape.
- NF (Nut-Free): This recipe is naturally nut-free.
- PB (Plant-Based): This recipe is NOT plant based, due to the inclusion of feta cheese. To make it plant-based, omit the feta or use a plant-based cheese alternative.
- SF (Sugar-Free): Yes, this recipe does not contain added sugars.
- VE (Vegetarian): Yes, this recipe is suitable for vegetarians.
- VG (Vegan): No, because of the feta cheese. To make it vegan, omit the feta or replace it with a vegan cheese alternative.
Greek Orzo Pasta Salad
Ingredients
- 16 oz Orzo Pasta (455 g) uncooked – cook to al dente (9–11 minutes)
- ½ cup Red Onion (75 g), finely chopped
- 1 cup Kalamata Olives (150 g)
- ½ cup Green Olives (75 g)
- ¾ cup Feta (115 g)
- 4 Mini Bell Peppers (200 g), red, orange, yellow
- 4 Mini Persian (200 g), or Hot House Cucumbers, skin left on
- ½ cup Olive Oil (120 ml)
- ¼ cup Red Wine Vinegar (60 ml)
- 2 Spinach (70 g), heaping handfuls
- 1 whole Lemon (45–60 ml) juice of whole lemon, about 3–4 tablespoon
Instructions
- Cook the Orzo - Bring a large pot of salted water to a boil. Add the orzo pasta (16 oz / 455 g) and cook according to the package directions, usually about 9 to 11 minutes, until al dente—tender but with a slight bite. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prep the Vegetables - While the pasta cools, finely chop the red onion, and slice the peppers and cucumbers in half lengthwise then into ⅛” slices. You can leave the skin on the cucumbers for extra crunch and color.
- Crumble the Feta - Using clean hands or a fork, crumble the feta cheese (¾ cup / 115 g) into small, bite-sized pieces. Set aside.
- Make the Dressing
- In a small bowl or jar, whisk together the olive oil (½ cup / 120 ml), red wine vinegar (¼ cup / 60 ml), and the juice of 1 lemon (about 3–4 tablespoons / 45–60 ml). Stir or shake well to combine.
- Assemble the Salad - In a large mixing bowl, combine the cooled orzo pasta with the chopped red onion, bell peppers, cucumbers, Kalamata olives (1 cup / 150 g), and green olives (½ cup / 75 g). Pour the dressing over the top and toss until everything is evenly coated.
- Add the Greens and Feta - Gently fold in two generous handfuls of fresh spinach (about 70 g) and the crumbled feta cheese. Give everything one final toss to bring it all together.
- Serve and Enjoy - Taste and adjust the seasoning if needed—add a pinch of salt or a bit more lemon juice if you'd like a brighter flavor. Serve chilled or at room temperature. This salad makes a perfect lunch, side dish, or potluck favorite!
Notes
Nutrition
Leave a Reply