What type of pasta is best for Greek Orzo Pasta Salad?

The ideal pasta for this dish is the rice-shaped variety called orzo, which blends beautifully with chopped veggies and soaks up the lemon-olive oil dressing. If you can’t find orzo, you can substitute another small shape such as ditalini or acini di pepe without losing the texture appeal.

Can I make Greek Orzo Pasta Salad ahead of time?

Yes — this salad actually improves after a bit of resting. Prep it, refrigerate for an hour or more (or even overnight), and the flavors will deepen. Just wait to toss in delicate herbs or extra veggies until just before serving to avoid wilting.

How long will Greek Orzo Pasta Salad stay fresh in the fridge?

When stored in an airtight container, this salad stays tasty for about 3-4 days. After that, the orzo may dry out and the veggies might soften too much, so aim to enjoy it within that window for best texture and flavor.

Is Greek Orzo Pasta Salad served warm or cold?

This is best served chilled or at room temperature. Because it features a lemon-olive oil dressing and crisp vegetables, serving it lightly chilled enhances the refreshing quality and makes it a perfect side dish or lunch option.

Greek Orzo Pasta Salad – Fresh, Flavorful & Easy Summer Favorite

Name: Greek Orzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup uncooked orzo pasta; 1 tablespoon olive oil; 1 cup cherry tomatoes, halved; 1 medium cucumber, diced; ½ red onion, finely chopped; ½ cup kalamata olives, sliced; 1 red bell pepper, diced; ½ cup feta cheese, crumbled; 2 tablespoons chopped fresh parsley or dill; ¼ cup extra-virgin olive oil; Juice and zest of one lemon; 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; 1 clove garlic, minced; Salt and black pepper to taste

Description

A vibrant Mediterranean-inspired salad featuring orzo pasta, crisp vegetables, feta cheese, and a zesty lemon-olive oil dressing — perfect for summer lunches, barbecues, or easy meal prep.

Ingredients

Scale

1 cup uncooked orzo pasta
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1 medium cucumber, diced
½ red onion, finely chopped
½ cup kalamata olives, sliced
1 red bell pepper, diced
½ cup feta cheese, crumbled
2 tablespoons chopped fresh parsley or dill
¼ cup extra-virgin olive oil
Juice and zest of one lemon
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 clove garlic, minced
Salt and black pepper to taste

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Instructions

Bring a pot of salted water to a boil and cook orzo just past al dente for about 8–9 minutes.
Drain, drizzle with olive oil, and let cool to room temperature.
In a small bowl, whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper to make the dressing.
Combine orzo, tomatoes, cucumber, onion, olives, bell pepper, feta, and herbs in a large bowl.
Pour dressing over salad and toss gently until evenly coated.
Chill for at least 1 hour before serving for the best flavor.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days.
Toss with a little olive oil or lemon juice before serving to refresh the flavor.
Not recommended for freezing due to fresh ingredients.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: One Bowl
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 3g
Sodium: 480mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 8g
Cholesterol: 15mg