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Greek Orzo Pasta Salad with creamy sauce, golden edges, vibrant herbs, and rich textures

Greek Orzo Pasta Salad

A refreshing Mediterranean-inspired pasta salad with tender orzo, crisp vegetables, briny olives, and tangy feta cheese tossed in a lemony herb dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups dry orzo pasta
  • 1 English cucumber diced
  • 1 pint cherry tomatoes halved
  • 1/2 red onion finely diced
  • 1 cup kalamata olives pitted and halved
  • 6 oz feta cheese cubed
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 garlic clove minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Cook orzo according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
  2. While orzo cooks, prepare the dressing by whisking together olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl.
  3. In a large mixing bowl, combine cooled orzo with cucumber, tomatoes, red onion, and olives.
  4. Pour dressing over the salad and toss gently to combine all ingredients.
  5. Add feta cheese cubes and fresh herbs, folding them in carefully to avoid breaking up the feta.
  6. Taste and adjust seasoning with additional salt or lemon juice if needed.
  7. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  8. Serve chilled, garnished with extra feta and herbs if desired.

Notes

For best flavor, make this salad 2-3 hours ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add more lemon juice if needed when serving leftovers.