Greek Orzo Pasta Salad with Lemon Vinaigrette

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If you love the fresh, bold flavour of Greek salad, you’ll love this Greek Orzo Pasta Salad. It’s filled with crisp veggies, tangy feta and briny olives all tossed with a homemade lemon vinaigrette!

This salad started out as a simple lemon orzo salad. When I first made it, it was just orzo pasta, some veggies and an easy lemon vinaigrette.

But, the more times I made it, the more veggies I added until it included all the ingredients we know and love in a Greek salad.

Greek orzo salad in a bowl with lemon wedges and olives on the side.

I also love a good orzo salad, especially for potlucks and BBQs, so this Mediterranean version with olives, cucumbers, bell peppers, tomatoes and feta has been on repeat lately!

Don’t get me wrong, I still love this summer orzo salad with grilled peaches and zucchini, but the tangy flavours of this Greek orzo salad are pretty addictive.

Why you’ll love this Greek orzo pasta salad

Orzo pasta is a great way to change up traditional pasta salads and it’s readily available at grocery stores.
This salad is customizable. There are plenty of options for substitutions and additions so you can make this salad your own. I’ve included recipe variations in the post below.
The texture and flavours are so good together. The salad combines creamy feta, tender orzo, crisp veggies, fresh herbs, salty olives and a tangy lemon vinaigrette.
It’s quick and easy and perfect to make ahead as the flavours need time to blend in the fridge!

What is orzo?

Orzo is a short-cut, rice-shaped pasta, also known as risoni, and works well in pasta or rice-style dishes. We love orzo in pasta bakes and soups like this Instant Pot chicken orzo soup.

While orzo may resemble rice, it’s usually found in the pasta aisle of your grocery store. It’s typically a white pasta, but whole wheat varieties are also available.

Details on the ingredients

Ingredients to make Greek orzo pasta salad arranged in individual bowls.

Orzo – You’ll need 1 cup of uncooked orzo pasta. It will double in size, so you’ll get about 2 cups of cooked pasta.

Cucumber – The recipe calls for English cucumber. You’ll want it cut into chunky pieces instead of slices.

Bell pepper – I used some red bell pepper but you can also use orange, yellow or green. Just be sure to cut it into chunky pieces.

Baby tomatoes – You can use cherry or grape tomatoes for this salad. While I cut them in half, you can definitely keep them whole.

Red onion – This adds a sharp yet slightly sweet flavour to Greek salad. I don’t recommend substituting with another type of onion. I diced the red onion into small pieces, but you can cut it into slices if you prefer.

Parsley – For a bright pop of colour and flavour, I added some chopped fresh curly parsley to the salad. You can also use flat leaf parsley.

Olives – The recipe calls for pitted kalamata olives. You can keep them whole (like I do) or slice them.

Feta – I used a block of feta and cut it into cubes, but you can also use crumbled feta. I love how the tangy flavour pairs with the lemony vinaigrette, but goat cheese will also work in a pinch.

Lemon vinaigrette – You’ll just need a few basic ingredients for the vinaigrette including extra virgin olive oil, fresh lemon juice, honey, garlic powder, salt and pepper.

Greek orzo salad being assembled in a bowl with ingredients off to the sides.

How to make Greek orzo salad

Make the vinaigrette. Add the ingredients to a jar with a lid. Shake until combined and set aside.

Prepare the veggies. Chop the cucumber, pepper and parsley, half the tomatoes and dice the onions.

Cook the orzo. Just follow the package instructions and drain the pasta. Rinse with cold water and drain again.

Assemble the salad. In a large bowl, add the orzo, veggies, olives, feta, vinaigrette and toss to combine.

Lemon vinaigrette being poured onto the orzo salad.

Recipe variations

Instead of red peppers, use green, yellow or orange peppers.
Add some chopped spinach, kale or arugula.
Use a variety of olives instead of just kalamata.
Replace the fresh parsley with other fresh herbs such as basil or oregano.
Add some protein like shredded chicken or chickpeas.
Replace all or some of the lemon juice in the vinaigrette with red wine vinegar.
Add a little dried oregano to the vinaigrette.

Serving options

We love it served on the side with seafood like this air fryer tilapia and air fryer salmon.
For a light meal, this orzo salad is delicious served up with air fryer scallops, breaded shrimp or crab cakes.
It’s great for picnics or BBQs served on the side with turkey jalapeño burgers, air fryer turkey burgers or breaded air fryer chicken patties.

Orzo salad being tossed together in a glass bowl with a jar of lemon vinaigrette on the side.

Frequently asked questions

Should orzo be rinsed after cooking?

When using orzo for a cold pasta salad, I recommend rinsing it with cold water after cooking it. This cools it down quickly and also helps prevent the orzo from clumping together.

How do you keep orzo from getting mushy?

Be sure to cook the orzo according to package instructions. Different brands may have slightly different cooking times. I usually cook it al dente or just a little beyond that. If you over cook orzo, it can get mushy.

What can you use instead of orzo in this salad?

Instead of orzo you can use another small pasta like acini di pepe or couscous, or you can even use rice or quinoa.

How long will orzo pasta salad last?

It will last for 2-3 days if stored in an airtight container in the fridge. As the orzo will absorb the vinaigrette, you may need to drizzle some olive oil over the salad and toss to loosen up the orzo before serving.

Can you make Greek orzo salad in advance?

Yes, I think this salad tastes best when the orzo has a chance to absorb the lemon vinaigrette so I recommend making it at least a few hours in advance.

To prepare the salad the day before, just prep the veggies, cook the orzo and make the vinaigrette. Store separately in the fridge and toss together a few hours before serving.

If you’re making the vinaigrette the day before, it will solidify a little in the fridge, so let it come to room temperature and give it a good shake before adding it to the salad.

Close up view of orzo salad in a white bowl.

Key recipe tips

Rinse the orzo with cold water after cooking it. This will cool it down fast and help prevent it from clumping. If it’s clumpy, just stir in a little oil to help break it apart.
For the best flavour, chill the salad in the fridge for a few hours before serving.
It may look like there is too much vinaigrette for the salad, but the orzo will absorb the vinaigrette as it sits in the fridge.
Some lemons are juicier than others. You may need more than one lemon to get 1/4 cup of lemon juice for the vinaigrette.
The vinaigrette is tangy thanks to the lemon. If it’s too tangy for you, just add a little more honey.

More salad recipes

If you make this recipe, I’d love to hear what you think in the comments below!

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