Zesty Greek Pasta Salad Orzo

Highlight: Fresh and Vibrant Salad Recipes

Dive into a Mediterranean mix packed with orzo, fresh cucumber, sweet tomatoes, briny kalamata, and creamy feta. The classic lemony-herb Greek dressing soaks into every bite. This one’s a favorite for parties since it’s crazy easy and tastes even better after chilling a while. Throw on a handful of basil and mint before you dig in, and you’ll get pops of flavor and texture every time. You can serve it cold or let it hang out at room temp—just right for sunny days with friends or family.

Luna chef wearing a white shirt.
Crafted By Luna
Updated on Thu, 22 May 2025 14:57:45 GMT
A bowl loaded with pasta, bright veggies, and crumbled cheese. Save
A bowl loaded with pasta, bright veggies, and crumbled cheese. | myhomemademeal.com

A bowl of cold Greek pasta salad is perfect when it’s hot out. It’s great for quick lunches outside, easy potluck sides, or prepping meals ahead before a packed week. Tender orzo soaks up the zesty dressing while crisp cucumbers, juicy tomatoes, salty olives, creamy feta, and hearty chickpeas all mix together. I always make this for family get-togethers, and it makes our gatherings feel extra fun.

The first time I threw this Greek pasta salad together was for a beach bash—everyone grabbed seconds and asked how I did it

Vibrant Ingredients

  • Olive oil: This is what brings the dressing together. Go for extra-virgin if you can for a smooth, fruity taste.
  • Salt and black pepper: Just sprinkle as much as you like for flavor. Sea or kosher salt gives you the best result.
  • Dried oregano: Bumps up that signature Greek flavor.
  • Garlic: Grate or mince it for zippy taste that wakes up the salad.
  • Dijon mustard: Makes the dressing thick and adds a savory punch.
  • Lemon juice: Use fresh-squeezed for a bold, zingy splash.
  • Red wine vinegar: Tangy vinegar gives the salad its bright kick. Greek or Mediterranean is best if you find it.
  • Feta cheese: Blocks packed in brine are the creamiest. Sheep's milk feta melts in your mouth.
  • Basil and or mint: Totally optional, but a handful of fresh soft leaves makes everything smell and taste bright.
  • Fresh parsley: Flat-leaf brings lots of green and a fresh taste.
  • Cherry tomatoes: Pick juicy ones for the sweetest pop of color.
  • Thin-skinned cucumber: English or Persian cucumbers are best—no need to peel, and they're nice and crunchy.
  • Kalamata olives: Go for the ones in brine and already pitted. They have a nice salty kick and pretty color.
  • Chickpeas: Rinse canned, low-sodium chickpeas for the best nutty flavor and protein.
  • Fresh oregano or dried oregano: If you've got fresh, use less—it's strong. Both give that classic Mediterranean vibe.
  • Bell pepper: Pick shiny, firm ones—red is sweet, but any color works for extra crunch.
  • Red onion: Crisp, mild onions add color and crunch. Soak in vinaigrette to mellow the taste.
  • Orzo pasta: Use bronze-cut or Italian style for bouncy texture. It's small so all the flavors mix right in.

Easy Instructions

Garnish and Serve:
Right before it hits the table, sprinkle fresh basil or mint on top for extra flavor and color. It’s that final bright touch.
Finish and Taste:
Take a taste and see what you think. Want it punchier? Squeeze in some lemon or spoon on more dressing. Add salt or pepper if it needs more zip. Mix gently so nothing gets mushy.
Add Orzo and Feta:
Stir in the orzo and another glug of dressing—about a quarter cup. Gently add the feta, crumbling it if you haven't already. Use a big spoon and try not to mash the cheese too much.
Add Cucumber Tomato and Parsley:
Now add in those tomatoes, cucumbers, and parsley. Give it another gentle mix so everything gets a light coating.
Combine Veggies and Chickpeas:
Drop in your chopped bell peppers, chickpeas, and olives right into the bowl with onions. Toss it all so every bite gets a splash of dressing.
Marinate the Onions:
Put diced onion in a big bowl with half your vinaigrette. Let it soak—this tames the onion and turns the sauce pink.
Prepare the Greek Vinaigrette:
In a mixing bowl, whisk together the vinegar, lemon, mustard, garlic, oregano, salt, and pepper. As you whisk, pour in the olive oil in a thin stream so it blends smooth. Taste and tweak if you need to.
Cook the Orzo:
Boil a pot of salted water, toss in the orzo, and cook till it’s just tender—check the box for a timer. Drain and run under cool water so it stops cooking. Let it air dry for a minute so the salad doesn’t get soggy.
A bowl of pasta salad with tomatoes, cucumbers, and feta cheese. Save
A bowl of pasta salad with tomatoes, cucumbers, and feta cheese. | myhomemademeal.com

Kalamata olives really amp things up with their salty bite. I always catch my kids sneaking more olives from the bowl—cracks me up every time. When I’m craving summer, this dish always does the trick.

How to Store It

Keep leftovers sealed tight in the fridge. The flavors only get better overnight. If you’re saving it for a party, wait to add fresh basil or mint right before serving to keep things bright and fresh.

Swap Options

No orzo on hand? Any little pasta shape works, even pearl couscous. Switch feta for a vegan or goat cheese version if you’d like. Toss in chopped spinach or artichoke hearts for more greens.

How to Serve

Dish this up for a chill meal or next to grilled meat or fish for something heartier. It’s great stuffed inside pita too or over a pile of greens. Sprinkle some chili flakes on if you like a little spice.

A bowl of pasta salad with tomatoes, cucumbers, and feta cheese. Save
A bowl of pasta salad with tomatoes, cucumbers, and feta cheese. | myhomemademeal.com

Greek Inspiration

Oregano, feta, and olives are classic Mediterranean flavors that make this dish shine. In Greece, salads usually skip the lettuce and load up on veggies. This one keeps that tradition but mixes in pasta for a fun spin.

Recipe FAQs

→ What type of pasta works best?

Orzo works best 'cause it really soaks up all the good stuff and mixes easily with the other bites.

→ Can I make this dish in advance?

Yep! Toss it in the fridge and it’ll taste great for up to four days. The flavors actually get better as they chill together.

→ Is feta cheese essential?

Feta's awesome for that tangy, creamy bite, but you can skip it or swap for a dairy-free pick if you need.

→ How can I adjust the flavor profile?

If you want more punch, squeeze in extra lemon, fresh herbs, more black pepper, or even a pinch of red pepper flakes for a spicy kick.

→ Can I use other beans besides chickpeas?

Chickpeas fit right in, but you can definitely throw in cannellini or white beans if that’s what you’ve got.

→ Which herbs highlight the flavors?

Oregano is classic, but finishing with mint, basil, or parsley adds cool freshness right before serving.

Orzo Greek Salad

Orzo pasta tossed up with crisp veggies, salty olives, chickpeas, and feta in a bright Greek-style dressing.

Prep Time
25 minutes
Cooking Duration
6 minutes
Overall Time
31 minutes
Crafted By: Luna

Recipe Type: Salads

Preparation Complexity: Beginner-Friendly

Regional Cuisine: Greek

Servings Output: 8 cups

Dietary Choices: Suitable for Vegetarians

Everything You’ll Need

→ Salad Base

01 170–225 grams feta cheese, cubed (optional, sheep’s milk works best)
02 1/4 cup fresh basil and/or mint, chopped, toss some on top if you want
03 1/2 cup fresh parsley, finely chopped
04 1 pint cherry tomatoes, halved or cut in quarters
05 2 cups cucumber, thin-skinned, chopped small
06 1/3 cup kalamata olives, sliced up
07 400 grams chickpeas, canned, give them a rinse and drain
08 2 tablespoons fresh oregano, minced, or 2 teaspoons dried oregano
09 1 red bell pepper or half red, half green bell pepper, chopped small
10 1/4 red onion, diced tiny (about 1/3 cup)
11 225 grams orzo pasta, uncooked

→ Dressing

12 120 milliliters extra virgin olive oil
13 1/2 teaspoon black pepper
14 1 teaspoon salt
15 2 teaspoons dried oregano
16 2 garlic cloves, crushed or chopped small
17 1 teaspoon Dijon mustard
18 60 milliliters lemon juice
19 60 milliliters red wine vinegar

Steps to Cook

Step 01

Right before you eat, scatter on the fresh basil or mint.

Step 02

Taste it—add another squeeze of lemon, a dash of salt and pepper, or more dressing if it needs a little extra something.

Step 03

Blend in the orzo (it should be cool now), drizzle any leftover dressing and toss the feta cubes on if you're using them. Gently mix so everything comes together.

Step 04

Toss in the chopped cucumbers, parsley, and cut-up tomatoes. Give it a light mix.

Step 05

Now, add the bell peppers, rest of the oregano, chickpeas, and sliced olives to the bowl with marinated onions. Mix well.

Step 06

Throw the diced red onion and about 120 milliliters of the dressing into a big bowl. Let that chill while you fix the rest.

Step 07

Grab a bowl and whisk together the red wine vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper. While whisking, pour in the olive oil slowly so it all blends together.

Step 08

Get a big pot of salted water boiling, cook the orzo till it’s just right, then drain and splash with cold water to cool it off. Set aside.

Extra Suggestions

  1. Want some zing? Shake on red pepper flakes to kick up the spice.
  2. Got leftovers? Stash it in the fridge—it'll keep for four days easy.

Must-Have Equipment

  • Large pot
  • Mixing bowls
  • Whisk
  • Colander
  • Chef’s knife
  • Cutting board

Allergy Information

Always check ingredient details for potential allergens. Consult an expert if you're uncertain.
  • Has dairy (feta cheese) and gluten (orzo pasta).

Nutritional Highlights (per portion)

Nutritional information is shared for guidance and isn't meant to replace expert medical advice.
  • Caloric Content: 290
  • Fat Breakdown: 17.2 grams
  • Carbohydrate Breakdown: 26.9 grams
  • Protein Count: 9 grams