Greek Orzo Pasta Salad
This post may contain affiliate links. Please read my disclosure policy.
This Pasta Salad Recipe with Orzo combines Mediterranean flavors in a refreshing, versatile dish that’s ready in just 20 minutes. With a bright lemon vinaigrette bringing all the ingredients together, this pasta salad works as both an impressive side dish or light main course with added protein!
Sheila’s Recipe Snapshot for Pasta Salad Recipe with Orzo
This orzo salad recipe is perfect for feeding a crowd at potlucks and gatherings!
This pasta salad recipe with orzo is packed with delicious, Mediterranean flavor for a light, zesty side! The combo of bright lemon dressing, juicy tomatoes, and salty feta cheese will have everyone asking for seconds.
Since you can throw this whole thing together in 20 minutes, it’s perfect for those last-minute BBQ invites or when you need something tasty to bring to a Fourth of July cookout. Make it ahead and give yourself one less thing to worry about when guests arrive!
Ingredient Notes for Greek Orzo Pasta Salad
For the Vinaigrette
- Lemon Juice | For a bright, tangy base.
- Honey | Honey rounds out all the flavors with just a touch of sweetness.
- Dijon Mustard | Acts as an emulsifier to help the vinaigrette stay blended while adding a subtle depth of flavor.
- Garlic | For a depth of savory, aromatic flavor.
- Olive Oil | Use a good quality extra virgin olive oil for the best flavor!
- Salt & Black Pepper | To taste.
For the Salad
- Orzo Pasta | This rice-shaped pasta cooks quickly and has the perfect texture for absorbing the flavorful vinaigrette.
- Cherry Tomatoes | Sweet, juicy tomatoes provide bursts of freshness and vibrant color throughout the salad.
- Red Onion | Adds a pleasant bite and crunch.
- Spinach | Incorporates a nutritious green element with a mild flavor. Roughly chop the spinach so it is easier to eat!
- Red Bell Pepper | For a sweet crunch!
- Olives | These add the perfect amount of briny flavor. You can use whichever olives you’d like, but I chose green olives.
- Parmesan Cheese | Shredded or shaved parmesan cheese brings a salty richness that complements the vegetables and vinaigrette.
- Olive Oil | Tossing the hot orzo with olive oil prevents it from sticking and helps it better absorb flavors.
- Oregano | Dried oregano will add a subtle earthly flavor.
- Parsley | Fresh parsley adds a pop of color and a clean, bright finish to the dish.
Variations and Substitutions
- Protein: Add grilled chicken, shrimp, or chickpeas to add protein and turn the pasta salad into a complete meal.
- Gluten-Free Option: Substitute the orzo with quinoa or gluten-free orzo pasta for those with dietary restrictions.
- Veggie Additions: Add diced cucumber, artichoke hearts, or sun-dried tomatoes for extra flavor and texture.
- Cheese: Try using feta cheese or small pearled mozzarella instead of Parmesan, if you prefer!
- Pasta: If you don’t have orzo on hand, you can use any small-shaped pasta, like ditalini, farfalle, or even pearl couscous.
How to Make Mediterranean Pasta Salad
This recipe is so easy to put together, all you need to do is prep the pasta, dressing, and fillings, and mix!
PREP THE PASTA. Cook the orzo pasta according to the package directions. Drain and place in a large bowl and drizzle with 2 tablespoons olive oil.
ADD SALAD INGREDIENTS. Add the tomatoes, onion, olives, spinach, red pepper, and Parmesan cheese. Gently toss to combine.
MAKE THE VINAIGRETTE. Whisk together the vinaigrette ingredients, except for olive oil, in a small bowl to blend. Gradually whisk in oil. Season with salt and pepper to taste.
DRESS THE PASTA SALAD. Drizzle with the salad dressing and toss to lightly coat all the ingredients.
TOP WITH HERBS & ENJOY. Sprinkle the top with oregano and chopped parsley. Serve immediately or refrigerate and serve chilled later.
More Recipe Success Tips
Storage Tips
- To store: This orzo pasta salad will keep beautifully in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.
- To make ahead: If you plan to make it more than a few hours ahead, consider adding the spinach just before serving to keep it fresh and vibrant. For best flavor, allow the salad to sit at room temperature for about 15 minutes before serving if it’s been refrigerated, and give it a quick toss to redistribute the dressing.
Frequently Asked Questions
Orzo is a small, rice-shaped pasta made from semolina flour that originates from Italy. Despite looking like rice, orzo is actually pasta, which gives it a tender, chewy texture when cooked. Its small size makes it perfect for salads, soups, and side dishes as it cooks quickly (usually in 8-10 minutes) and absorbs flavors beautifully while maintaining its shape and texture.
Pasta naturally absorbs dressing as it sits. Reserve some dressing to add just before serving, or simply drizzle with a little extra olive oil and fresh lemon juice to refresh the Greek pasta salad.
Looking for More Mediterranean-inspired Recipes?
This easy puff pastry pinwheels, and my chopped Mediterranean salad with arugula are family favorites. I have a yummy Mediterranean salmon recipe, too!
What to Serve With Orzo Pasta Salad
Greek orzo salad pairs beautifully with a variety of main dishes! Serve it with Italian grilled chicken, grilled sirloin steak, or salmon with dill sauce! You can also bring it to a summer barbecue as the perfect accompaniment to grilled turkey burgers and dill potato salad.
To feed a crowd, create a grazing board with Greek hummus, olives, and fresh vegetables! This pasta salad also makes an excellent potluck contribution as it travels well and can be enjoyed at room temperature or chilled.
Love this recipe? Bookmark it for the future!
Simply tap the heart symbol located in the lower right corner of your screen, and the recipe will be securely stored in your own recipe box.
Greek Orzo Pasta Salad
Ingredients
Vinaigrette
- 2 tablespoons lemon juice
- ½ teaspoon honey
- ½ teaspoon Dijon mustard
- 1 clove garlic minced
- ⅓ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Salad
- 1 ½ cup orzo pasta
- 2 cups grape or cherry tomatoes halved
- ⅓ cup red onion chopped
- 1 cup fresh spinach roughly chopped
- ½ cup red bell pepper diced
- ½ cup olives Manzanilla or Kalamata
- 4 oz. Parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon oregano
- Italian parsley for garnish
Instructions
Vinaigrette
- Whisk together the vinaigrette ingredients, except for olive oil, in a small bowl to blend. Gradually whisk in oil. Season with salt and pepper to taste.
Salad
- Cook the orzo pasta according to the package directions. Drain and place in a large bowl and drizzle with 2 tablespoons olive oil.
- Add the tomatoes, onion, olives, bell pepper, spinach, and Parmesan cheese. Gently toss to combine. Drizzle with the vinaigrette and toss to lightly coat all the ingredients.
- Sprinkle the top with oregano and chopped parsley. Serve immediately or refrigerate and serve chilled later.
Notes
- To store: This orzo pasta salad will keep beautifully in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.
- To make ahead: If you plan to make it more than a few hours ahead, consider adding the spinach just before serving to keep it fresh and vibrant. For best flavor, allow the salad to sit at room temperature for about 15 minutes before serving if it’s been refrigerated, and give it a quick toss to redistribute the dressing.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
