The Gay Globetrotter

Greek Orzo Pasta Salad

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This Greek orzo pasta salad is one of my favorite summer recipes. Packed full of Mediterranean flavor, this easy summer salad features all of the best Greek veggies, orzo, and other fresh ingredients in a quick lemon Greek dressing. 

We love Greek salad, but Greek orzo pasta salad takes the cake. This simple potluck dish takes just 15 minutes, and can be made in advance for an easy and delicious side dish. 

An overhead shot of Greek orzo pasta salad surrounded by dill, basil, cucumbers, and tomatoes.

Greek orzo salad with feta, Greek lemon dressing, and other delicious additions. Need I say more? I prepped this delicious salad to serve alongside cilantro lime chicken, and we decided to just eat the pasta salad. It’s THAT good. 

The flavors intensify as it sits overnight, so make sure you make it and let it sit. The Greek dressing is soaked up by the al dente orzo and everything just works perfectly. 

A cutting board filled with ingredients for orzo pasta salad like tomatoes, red onions, and cucumbers.

What’s In This Orzo Pasta Salad?

This easy orzo pasta salad has:

  • Orzo (duh)
  • Tomatoes
  • Red onions (soak them in water first to take the bite out) 
  • Cucumbers
  • Feta cheese
  • Olives (optional), depending on your preferences

The dressing has:

  • Lemon juice (fresh is best)
  • Olive oil
  • Oregano
  • Red wine vinegar
  • Garlic
  • Dill

A bowl of Greek orzo pasta salad ready to be tossed.

Let’s Make Some Greek Orzo Pasta Salad!

To make this recipe:

  1. Boil the orzo until al dente. You don’t want it to be too soft, as it will add a nice bite to the pasta salad. Make sure the orzo is completely cooled before you add it in.
  2. Prep the veggies, cut everything into bite sized pieces or slightly smaller. This ensure that you get everything in a bite. 
  3. Add the Greek lemon dressing ingredients to a jar and shake it up to combine. 
  4. Add the cooled orzo, and all the other prepped toppings. Top it with the dressing, and toss to combine. 

Greek lemon dressing being poured into a bowl of Greek pasta salad.

What About The Leftovers?

Greek orzo pasta salad will about 4-5 days in the fridge, being the best about 24 hours after it is made. Store it in an airtight container. 

Orzo doesn’t freeze well, so I suggest enjoying it while it’s fresh. 

Other Delicious Side Dishes

Rate this Recipe
5 from 3 votes

Greek Orzo Pasta Salad

Prep Time: 20 mins
Total Time: 20 mins
Servings: 6 servings
Author: Bailey
Packed full of Mediterranean flavor, Greek orzo pasta salad features all of the best Greek veggies, orzo, and other fresh ingredients in a quick lemon Greek dressing. 
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Tried this recipe?I'd love to hear what you think. Leave a comment and rating below!


  • 1 1/2 cups uncooked orzo
  • 1/2 cup feta cheese crumbled
  • 1 english cucumber sliced and quartered
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onions thinly sliced
  • 1/4 cup katamala olives halved

Greek Lemon Dressing:

  • 1/3 cup olive oil
  • 3 tablespoons lemon juice fresh
  • 3 tablespoons red wine vinegar to taste
  • 1 clove garlic pressed or minced
  • 1 teaspoon oregano
  • 1 tablespoon dill fresh, finely chopped
  • 1 teaspoon granulated sugar


  • Cook orzo according to package directions until al dente. Drain, set aside to cool completely.
  • Mix all ingredients for dressing in a jar.
  • In a large mixing bowl add all vegetables, orzo, and dressing. Toss to combine.
  • Allow Greek orzo pasta salad to sit for at least 1 hour in the fridge before serving.


If you prefer a sweeter dressing, add less red wine vinegar to cut back on acidity. If vinaigrette is too tart, add a little more sugar.
Calories: 308kcal | Carbohydrates: 34g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 234mg | Potassium: 236mg | Fiber: 2g | Sugar: 4g | Vitamin A: 249IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 1mg

Tried this recipe? Let me know how you liked it below! 

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A bowl of Greek orzo pasta salad with text overlay that reads "Greek orzo pasta salad"