Introduction & Inspiration
There’s something about a fresh, colorful pasta salad that instantly brightens up any meal, and this Greek Orzo Salad has become one of my absolute favorites.
It’s vibrant, full of crisp veggies, creamy feta, hearty chickpeas, and tender orzo, all tossed in a tangy homemade red wine vinaigrette.
It’s the kind of dish that feels perfect for warm days, potlucks, meal prep, or simply when you want something fresh and full of bold Mediterranean flavors.
Nostalgic Appeal
Growing up, pasta salads were a staple at every gathering—whether it was a family picnic, a summer barbecue, or a casual backyard dinner.
This Greek-inspired version takes me right back to those days, but with a grown-up twist: more veggies, more flavor, and a zesty homemade dressing that makes everything taste even better the next day.
It’s nostalgic, satisfying, and just a little bit elevated from the old-school pasta salads of my childhood.
Homemade Focus
What I love most about this salad is that it’s completely homemade, from the perfectly cooked orzo to the bright, fresh red wine vinaigrette.
No bottled dressings here—just real, simple ingredients that come together beautifully.
Preparing the vegetables fresh makes every bite pop with crispness and flavor, and taking a few extra minutes to whisk up the dressing is so worth it for that homemade taste you can’t fake.
Flavor Goal
My flavor goal with this Greek Orzo Salad was to create something bright, tangy, and full of Mediterranean goodness.
The orzo acts as the perfect backdrop for the briny olives, sweet cherry tomatoes, crunchy cucumbers, and creamy feta.
The vinaigrette ties it all together with just the right balance of acidity, richness, and herbaceousness.
Every bite should be full of texture and vibrant flavor that keeps you coming back for more.
Ingredient Insights
Orzo is the perfect pasta for this salad because it’s small, tender, and soaks up all the delicious dressing without getting soggy.
English cucumber adds a refreshing crunch without too many seeds.
Cherry tomatoes bring juicy sweetness, while red and green peppers add a crisp, colorful bite.
Kalamata olives bring that iconic salty, briny flavor that makes Greek dishes shine.
Chickpeas add heartiness and protein, making the salad feel more substantial.
Crumbled feta adds a creamy, tangy finish that balances the freshness of the veggies perfectly.
Essential Equipment
A large pot is essential for boiling the orzo to a perfect al dente texture.
A small bowl and a whisk are perfect for mixing up the vinaigrette.
Sharp knives and a good cutting board make prepping the vegetables easy and quick.
A large serving bowl is needed for tossing everything together without spilling.
List of Ingredients with Measurements
For the Salad:
- 1 pound orzo pasta
- 1 large English cucumber, sliced in half lengthwise and cut into half moons
- 2 cups cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and halved
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 (15.5 oz) can chickpeas, drained, rinsed, and patted dry
- 1 small red onion, diced
- 1 (8 oz) container feta cheese, crumbled
For the Red Wine Vinaigrette:
- ½ cup olive oil
- 2 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1½ tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 1½ teaspoons Dijon mustard
- 1 teaspoon fresh oregano, finely chopped (or ½ teaspoon dried)
- 1 teaspoon granulated sugar
- ½ teaspoon salt (more to taste)
- ½ teaspoon ground black pepper (more to taste)
- 2 tablespoons finely chopped Kalamata olives
Step-by-Step Instructions
Step 1: Cook the Orzo
Bring a large pot of salted water to a rolling boil.
Add the orzo and cook according to package instructions, about 7–8 minutes, until al dente.
Drain the pasta and rinse it under cold water to stop the cooking process and cool it down quickly.
Transfer the cooled orzo to a large serving bowl and set aside.
Step 2: Prepare the Vinaigrette
While the orzo cooks, make the dressing.
In a small bowl, whisk together the olive oil, minced garlic, red wine vinegar, lemon juice, lemon zest, Dijon mustard, oregano, sugar, salt, pepper, and chopped Kalamata olives.
Whisk until fully combined and emulsified.
Step 3: Chop the Vegetables
Slice the cucumber, halve the cherry tomatoes and olives, dice the red and green bell peppers, and dice the red onion.
Step 4: Assemble the Salad
Pour the red wine vinaigrette over the cooled orzo and toss to coat evenly.
Step 5
Add the cucumber, cherry tomatoes, olives, bell peppers, chickpeas, red onion, and crumbled feta cheese to the orzo.
Step 6
Toss everything gently until well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Step 7: Chill or Serve
You can serve the salad immediately or cover and refrigerate it for 1–2 hours to let the flavors meld together even more.
Just give it a good toss before serving if it’s been chilling.
Storage Instructions
Keep Fresh:
Store the salad in an airtight container in the fridge for up to 5 days.
The flavors will continue to develop, making it even more delicious the next day.
Make Ahead:
This salad is perfect for meal prep. You can cook the orzo and prep the vegetables and dressing ahead of time, then assemble when ready.
Warm Up:
This salad is best enjoyed cold or at room temperature.
No reheating necessary—just toss and enjoy!
Troubleshooting (FAQ)
Why is my orzo clumping together?
Rinsing the cooked orzo under cold water after draining helps remove excess starch and keeps it from sticking together.
Can I use a different pasta?
Yes! Small pastas like ditalini, small shells, or even couscous work well in this salad.
What if I don’t have fresh oregano?
Dried oregano works perfectly. Just use half the amount of fresh called for.
Can I make it vegan?
Absolutely! Just leave out the feta cheese or substitute it with a vegan feta alternative.
Tips and Variations
- Add chopped spinach or arugula for extra greens.
- Swap chickpeas for white beans for a slightly creamier texture.
- Add grilled chicken, shrimp, or tofu for a protein boost.
- Mix in some sun-dried tomatoes for extra umami richness.
- Sprinkle pine nuts or toasted almonds on top for extra crunch.
Serving and Pairing Suggestions
- Serve as a light lunch on its own or as a side dish at a summer barbecue.
- Pair with grilled meats, roasted vegetables, or a simple Greek chicken skewer.
- Enjoy with a crisp glass of Sauvignon Blanc or a refreshing sparkling water with lemon.
- Great for potlucks, picnics, and meal prepping for busy weeks.
Nutritional Information
This Greek Orzo Salad is loaded with fiber, protein, healthy fats, and tons of vitamins from all the fresh veggies.
It’s a balanced, nourishing dish that’s hearty enough to be a full meal but light enough to leave you feeling energized and fresh.
Greek Orzo Salad
Description
Make this vibrant Greek Orzo Salad for a fresh, flavorful meal! Loaded with tender orzo, veggies, feta, and a bold red wine vinaigrette, it’s perfect for picnics, lunches, or meal prep.
Ingredients
For the Salad:
-
1 pound orzo pasta
-
1 large English cucumber, sliced in half lengthwise and cut into half moons
-
2 cups cherry tomatoes, halved
-
½ cup Kalamata olives, pitted and halved
-
1 small red bell pepper, diced
-
1 small green bell pepper, diced
-
1 (15.5 oz) can chickpeas, drained, rinsed, and patted dry
-
1 small red onion, diced
-
1 (8 oz) container feta cheese, crumbled
For the Red Wine Vinaigrette:
-
½ cup olive oil
-
2 cloves garlic, minced
-
3 tablespoons red wine vinegar
-
1½ tablespoons freshly squeezed lemon juice
-
1 teaspoon finely grated lemon zest
-
1½ teaspoons Dijon mustard
-
1 teaspoon fresh oregano, finely chopped (or ½ teaspoon dried)
-
1 teaspoon granulated sugar
-
½ teaspoon salt (more to taste)
-
½ teaspoon ground black pepper (more to taste)
-
2 tablespoons finely chopped Kalamata olives
Instructions
Step 1: Cook the Orzo
Bring a large pot of salted water to a rolling boil.
Add the orzo and cook according to package instructions, about 7–8 minutes, until al dente.
Drain the pasta and rinse it under cold water to stop the cooking process and cool it down quickly.
Transfer the cooled orzo to a large serving bowl and set aside.
Step 2: Prepare the Vinaigrette
While the orzo cooks, make the dressing.
In a small bowl, whisk together the olive oil, minced garlic, red wine vinegar, lemon juice, lemon zest, Dijon mustard, oregano, sugar, salt, pepper, and chopped Kalamata olives.
Whisk until fully combined and emulsified.
Step 3: Chop the Vegetables
Slice the cucumber, halve the cherry tomatoes and olives, dice the red and green bell peppers, and dice the red onion.
Step 4: Assemble the Salad
Pour the red wine vinaigrette over the cooled orzo and toss to coat evenly.
Step 5
Add the cucumber, cherry tomatoes, olives, bell peppers, chickpeas, red onion, and crumbled feta cheese to the orzo.
Step 6
Toss everything gently until well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Step 7: Chill or Serve
You can serve the salad immediately or cover and refrigerate it for 1–2 hours to let the flavors meld together even more.
Just give it a good toss before serving if it’s been chilling.
Storage Instructions
Keep Fresh:
Store the salad in an airtight container in the fridge for up to 5 days.
The flavors will continue to develop, making it even more delicious the next day.
Make Ahead:
This salad is perfect for meal prep. You can cook the orzo and prep the vegetables and dressing ahead of time, then assemble when ready.
Warm Up:
This salad is best enjoyed cold or at room temperature.
No reheating necessary—just toss and enjoy!
Recipe Summary and Q&A
This Greek Orzo Salad is a vibrant, satisfying dish packed with tender orzo, juicy vegetables, creamy feta, and a bold red wine vinaigrette.
It’s fresh, colorful, and perfect for meal prep, picnics, or easy lunches.
If you try any fun add-ins or have questions about making it your own, I’d love to hear about it!
Call-to-Action
If you make this Greek Orzo Salad, leave a comment and let me know how you enjoyed it!
Save this recipe for your next summer gathering or healthy meal prep session, and share it with a friend who loves Mediterranean flavors.
Let’s keep making fresh, flavorful meals together!