Greek Orzo Pasta Salad

A Greek Pasta Salad You’ll Make Over and Over Again

The freshest summer veggies dazzle in this easy to make Greek orzo recipe. I’ve been making this easy pasta salad on repeat over the past month thanks in part to our cucumber and cherry tomatoes that have taken off in the garden.

For summer, this is one of the best orzo salad recipes I have in my repertoire. It’s easy to make with a relatively short list of fresh ingredients, has loads of flavor, is make ahead ready and a crowd pleaser.

We love this pasta salad recipe for lunch, but it’s also tasty as a side. And, if you’re eyein’ this orzo Greek salad as a main, that’s easy to do! Keep reading to find out how.

Quick Guide: How to Make Greek Orzo Pasta Salad

A technique I learned from Ina Garten when prepping orzo is to toast it first. It brings out the pasta’s nutty notes, elevating the flavor of any recipe it’s used in. I include this technique in my popular lemon orzo pasta salad and roasted veggie lemon garlic orzo pasta recipe. It only takes about three minutes and is worth the effort. Then, while the orzo is cooking, you can prep the veggies.

Overlap in cooking the orzo and prep means this Greek salad with orzo is ready in about 35ish minutes total hands on time. In summary, here’s how to make it (see recipe card for details):

• First, toast the orzo in a skillet, then pour in the veggie broth. Cook the orzo until al dente, then chill it.
• Second, whip up the lemon, olive oil and red wine vinegar dressing.
• Third, chop the tomatoes, cucumbers, red onion and kalamata olives.
• Next, toss the pasta, dressing, veggies and feta cheese together in a large mixing bowl.
• Last, add some chopped fresh basil, and ground black pepper.

Allow the recipe to set at least 30 minutes at room temperature before sharing so that the pasta can soak up the dressing and the flavors marry.

Hang on to those cucumber seeds and their juices. They’re nutritious and perfect in a green smoothie!

PRO TIP: If the red onion has a sharp taste, you can soak it, sliced, in ice water for about 10 minutes prior to adding them to your salad. This mellows their flavor yet retains crunch!

Variations on Greek Pasta Salad with Orzo

As is, this salad is considered Greek. However there are some fabulous additions if you want to lean towards a more mediterranean style orzo salad with feta. Adding chickpeas makes this a hearty summer salad main. Share with slabs of grilled sourdough.

• Chickpeas: For a protein rich and hearty Greek orzo salad with chickpeas, add about 2 C cooked chickpeas. If using canned, drain and rinse the beans before adding them to the salad. Taste for salt.
• Chopped Spinach: I love adding greens to pasta salads and chopped spinach is fabulous in this recipe! Include about 3-4 C packed to make it a Greek orzo salad with spinach and feta. Simply chop or slice the spinach into ribbons.
• Artichoke Hearts: For added texture, flavor and bulk, try adding about 2 C chopped artichoke hearts. If marinated, give the artichokes a good rinse before adding to the salad.

Love Greek flavors? Give my Greek Pita Sandwiches a go!