This Easy Greek Orzo Salad is packed with fresh veggies, chickpeas, feta, briny olives and the most delicious homemade lemon herb dressing. Perfect for meal prep, picnics, and summer cookouts!
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If you are looking for the perfect summer pasta salad that feels fresh, colorful, and satisfying, this Greek Orzo Salad recipe checks all the boxes! Packed with tender whole wheat orzo, crisp cucumbers, juicy tomatoes, creamy feta, hearty chickpeas, peppery arugula, and a bright homemade Greek vinaigrette, this salad is loaded with fresh Mediterranean flavor in every bite. Whether you’re meal prepping lunches for the week, heading to a backyard barbecue, or looking for an easy side dish to pair with grilled chicken, salmon, or burgers, this Greek orzo salad is always a crowd favorite!
Why You’ll Love This
Fresh flavors – crisp veggies, creamy feta, briny Kalamata olives, fresh herbs, and a bright homemade vinaigrette make every bite incredibly flavorful!
Wholesome and filling – whole wheat orzo and chickpeas add fiber and protein to make this much more satisfying than your average pasta salad.
Customizable – feel free to add grilled chicken, shrimp, salmon, avocado, or extra vegetables to make this salad all your own.
Great for meal prep – this Greek orzo pasta salad can be stored for several days in the fridge, making it ideal for lunches or easy dinners throughout the week.
Ingredients You’ll Need
orzo – whole wheat orzo gives this salad a delicious nutty flavor while adding extra fiber and nutrients. Cook it just until al dente so it stays firm after being tossed with the dressing.
cucumber – English cucumbers stay crisp and contain fewer seeds than traditional cucumbers, making them ideal for pasta salads. You could also use mini cucumbers as well.
tomatoes – sweet cherry tomatoes or grape tomatoes add bursts of juicy freshness and beautiful color. Slice them in half so they soak up the dressing.
red onion – a little red onion adds the perfect amount of bite and crunch without overpowering the salad.
olives – Kalamata olives bring the classic salty, briny flavor that makes Greek salads so delicious.
chickpeas – these make the salad heartier while adding plant-based protein and fiber. Be sure to rinse and drain them well before adding.
arugula – peppery arugula adds freshness and a slight bite that balances the richness of the feta and olives.
feta cheese – instead of using crumbled feta, cut a block of feta into cubes. It stays creamier and provides little pockets of salty goodness throughout the salad.
fresh parsley – brightens the entire salad and adds a pop of herbaceous flavor. You could also add other fresh herbs such as fresh dill, basil, mint or oregano.
homemade Greek salad dressing – a combination of olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic, dried oregano, kosher salt and black pepper.
How to Make Greek Orzo Salad
Cook the orzo. Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and immediately rinse the hot orzo under cold water to stop the cooking process. Allow it to cool completely before assembling the salad.
Make the dressing. In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper. Whisk until smooth and emulsified.
Assemble the salad. In a large bowl, combine the cooked orzo and the rest of the salad ingredients. Pour the dressing over the salad and gently toss until everything is evenly coated.
Chill. Cover and refrigerate the salad for at least 30 minutes before serving. This gives the dressing time to soak into the pasta and vegetables while allowing all of the flavors to meld together.
Serve and enjoy. Give the salad one final toss and garnish with extra feta, parsley, fresh oregano, and a squeeze of lemon if desired.
Tips for the Best Greek Orzo Salad
Cook the orzo just until al dente – overcooked pasta becomes soft after sitting in the dressing. Slightly firm pasta holds up much better.
Rinse the pasta – running cold water over the cooked orzo stops the cooking process and cools it quickly so the vegetables stay crisp.
Let the salad chill – the flavors become noticeably better after about 30 minutes in the refrigerator.
Use block feta instead of crumbles – fresh feta packed in brine has a creamier texture and much better flavor than pre-crumbled feta.
Don’t skip the fresh lemon juice – freshly squeezed lemon brightens the dressing in a way bottled juice simply can’t.
Taste before serving – after chilling, the pasta may absorb some of the dressing. Add an extra squeeze of lemon juice or drizzle of olive oil if needed to freshen everything up.
Use fresh herbs – fresh parsley makes a huge difference and gives the salad a vibrant finish.
Variations and Substitutions
Add protein – turn this into a main dish by adding in sliced lemon herb grilled chicken, this lemon garlic shrimp, some flaked salmon or even grilled tofu.
Extra veggies – feel free to throw in some chopped bell peppers, marinated artichoke hearts, fresh spinach or diced avocado.
Make it gluten-free – use your favorite gluten-free orzo pasta or other gluten-free short pasta.
Make it vegan – simply omit the feta or replace it with your favorite dairy-free alternative.
What to Serve with Greek Orzo Salad
Mediterranean Chicken Meatballs
Lemon Garlic Shrimp and Chickpeas
Sheet Pan Lemon Herb Chicken and Potatoes
Frequently Asked Questions
Absolutely! In fact, it’s even better after a few hours in the refrigerator because the flavors have time to develop.
It tastes best chilled or slightly cool, although it’s still delicious after sitting out for a short time at picnics or cookouts.
Yes! Small pasta shapes like ditalini, small shells, couscous, or farfalle all work well.
You can, but homemade dressing has a much fresher flavor and only takes a few minutes to whisk together.
Yes! Grilled chicken, shrimp, salmon, steak, or even extra chickpeas all make excellent additions.
Since pasta naturally absorbs dressing over time, stir in a splash of olive oil, a squeeze of fresh lemon juice, or a tablespoon of extra dressing before serving leftovers.
Yes! As written, this recipe is vegetarian and packed with plant-based protein from the chickpeas.
Freezing isn’t recommended. The vegetables lose their crisp texture, and the feta becomes crumbly once thawed.
Prepping and Storage
To Prep – you can cook the orzo up to 2 days in advance. Make the dressing several days ahead and store it in the refrigerator. Chop all the vegetables ahead of time. Assemble everything except the arugula if making more than a day ahead, then stir it in just before serving for the freshest texture.
To Store – store leftovers in an airtight container in the refrigerator for up to 4 days. Give the salad a quick toss before serving, and refresh it with a drizzle of olive oil or a squeeze of lemon juice if needed.
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Greek Orzo Salad
Ingredients
For the Dressing:
1/3 cup olive oil1/4 cup red wine vinegar2 Tbsp fresh lemon juice2 tsp Dijon mustard1 clove garlic minced1 tsp dried oregano1/2 tsp salt1/4 tsp black pepper