Summer Greek Orzo Pasta Salad Recipe

There's something about a chilled bowl of Greek orzo pasta salad that just screams summer. The tangy feta, juicy tomatoes, crisp cucumbers, and briny olives tossed with tender orzo and a zesty lemon-oregano dressing create a flavor explosion that’s light, refreshing, and downright addictive.

I first made this salad for a neighborhood barbecue when I needed a crowd-pleasing side that could sit out without wilting. It disappeared within minutes—and now it’s my go-to for picnics, potlucks, and even quick lunches at home.

This vibrant pasta salad isn’t just gorgeous to look at—it’s bursting with Mediterranean flavors and comes together in under 30 minutes. Whether you serve it on its own or alongside grilled chicken or fish, it’s sure to steal the show.

Let’s dive into why this Summer Greek Orzo Pasta Salad deserves a spot in your weekly rotation.

Why You’ll Love This Summer Greek Orzo Pasta Salad

Get ready to meet your new warm-weather staple. This Greek-inspired orzo salad is the ultimate balance of bold flavor, crisp texture, and ease of preparation.

It’s quick and easy to throw together. You can whip up this entire salad in about 25 minutes, start to finish. The orzo cooks in just 8–10 minutes, and while it boils, you can chop your veggies and whisk the dressing. It’s the definition of minimal effort, maximum reward.

Perfect for meal prep or entertaining. This salad tastes even better after it sits for a bit, making it ideal for prepping ahead. Serve it chilled or at room temperature—it’s flexible enough for any gathering, from weekday lunches to backyard feasts.

Fresh, healthy ingredients make it guilt-free and satisfying. With juicy grape tomatoes, crunchy cucumbers, red onions, and fresh herbs, this dish is loaded with feel-good ingredients. A drizzle of olive oil and lemon juice ties it all together without the heaviness of creamy dressings.

It’s endlessly customizable. Swap veggies, add protein, or go vegan—the base is beautifully versatile. Whether you’re working with what’s in your fridge or catering to dietary needs, this orzo salad adapts effortlessly.

This dish is the kind of recipe you’ll find yourself making all summer long—and dreaming about when the weather turns cool.

Ingredients Notes

The magic of this Summer Greek Orzo Pasta Salad lies in its fresh, simple ingredients that come together in perfect harmony. Here's what makes each one shine.

Orzo is the star of the show—tiny rice-shaped pasta that cooks quickly and holds onto dressing beautifully. It adds just the right amount of heartiness to keep the salad satisfying without feeling too heavy.

Cherry or grape tomatoes bring a burst of juicy sweetness. Slice them in half to release their juices, which mingle deliciously with the lemony dressing. If you can get them from a local market in peak summer, even better!

English cucumber adds a cool, crisp crunch that balances the richness of the feta and olives. I like to keep the skin on for extra texture and color, but you can peel it if preferred.

Kalamata olives and feta cheese give the salad its signature Greek flair. The olives add saltiness and depth, while the creamy, tangy feta pulls everything together. Crumble the feta by hand for the best texture.

Fresh herbs, like parsley and oregano, bring the salad to life. A generous handful of chopped parsley brightens the dish, while dried oregano adds that classic Mediterranean note.

As for equipment, you'll just need a large pot for boiling the orzo, a colander, a big mixing bowl, and a whisk or small jar to shake up the dressing. Simple tools for a stunning result.

How To Make This Summer Greek Orzo Pasta Salad

Creating this salad is a breeze and a joy—especially with all the vibrant colors and fragrant ingredients.

Start by boiling a large pot of salted water. Add orzo pasta and cook according to package instructions, usually around 8–10 minutes. Stir occasionally to prevent sticking. Once it’s al dente, drain and rinse with cold water to stop the cooking and cool the pasta down.

While the orzo cooks, prep your veggies. Slice cherry tomatoes, dice English cucumber, thinly slice red onion, and roughly chop Kalamata olives. If you’re using block feta, crumble it gently into bite-sized chunks.

Now, make your dressing. In a small bowl or jar, combine extra-virgin olive oil, fresh lemon juice, red wine vinegar, garlic, dried oregano, salt, and black pepper. Whisk or shake until well emulsified. The lemon adds brightness, while the oregano and vinegar bring a zippy balance.

Transfer the drained orzo to a large bowl. Add your veggies, feta, and herbs, then drizzle the dressing over everything. Gently toss with a large spoon or spatula until everything is well coated. Take a taste—add more lemon juice or salt if needed.

Let the salad sit for at least 10 minutes before serving. This allows the flavors to meld and the pasta to absorb that delicious dressing. The final dish is vibrant, colorful, and incredibly refreshing.

From start to finish, expect about 25–30 minutes total. It’s an easy win for lunch, dinner, or your next summer get-together.

Storage Options

This Summer Greek Orzo Pasta Salad stores beautifully, making it ideal for meal prep and leftovers.

Store any extra salad in an airtight container in the refrigerator. It will keep well for 3 to 4 days, though the flavors may intensify slightly over time.

If making ahead, consider reserving a bit of the dressing to freshen it up before serving. A splash of olive oil and lemon juice can revive the texture after refrigeration.

Avoid freezing this salad, as the veggies will become mushy and the texture of the orzo may change. It’s definitely best enjoyed fresh or from the fridge.

To reheat (if you prefer it slightly warm), microwave individual portions for 30–45 seconds, just enough to take the chill off without wilting the veggies or melting the feta.

Variations and Substitutions

This recipe is incredibly flexible, which means you can make it your own in countless ways.

For added protein, toss in some grilled chicken, shrimp, or even canned chickpeas for a vegetarian boost. It turns the salad into a full meal that still feels light and summery.

Want a vegan version? Simply leave out the feta or use a plant-based alternative. The dressing and olives still bring plenty of flavor without the cheese.

Switch up the veggies based on what’s in season or what you have on hand. Bell peppers, artichoke hearts, or baby spinach all make delicious additions or swaps.

If you prefer whole grains, try using farro, quinoa, or whole wheat orzo instead. Just adjust the cooking time and make sure they’re fully cooled before assembling the salad.

Feeling adventurous? Add a pinch of crushed red pepper or a sprinkle of za'atar for an unexpected twist that pairs beautifully with the other Mediterranean flavors.

This is the kind of recipe you can tweak endlessly without ever getting bored. Play around with the flavors, and let the fresh produce of the season guide you.

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