Every potluck has that one dish nobody remembers who brought, and for me that's this greek orzo pasta salad. It travels well, tastes better after sitting for an hour, and covers the vegetarian guest without anyone noticing it's a substitution. Orzo looks like rice but cooks like pasta, which means it soaks up dressing in a way regular pasta shapes don't. That's really the whole appeal of a greek pasta salad with orzo over the chunkier versions made with rotini or penne.

Active Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

  • 1 1/2 cups orzo pasta
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup red onion, finely diced
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

Preparation

Dice the cucumber and halve the cherry tomatoes while the orzo cooks, so nothing sits around getting soggy. Pit the olives if you bought them whole; the pre-pitted kind saves time but tends to taste flatter. Chop the red onion fine enough that it disappears into the salad rather than dominating a bite. Crumble the feta by hand instead of buying it pre-crumbled, since block feta holds its texture better once mixed with dressing.

Cooking

Boil the orzo in salted water according to the package time, usually around nine minutes, then drain it right away. Rinse it under cold water for a few seconds to stop the cooking and cool it down faster. Skip this rinse if you're serving the greek orzo pasta salad warm, though most people prefer it cold or at room temperature. Let the orzo sit uncovered for a few minutes so excess moisture evaporates before mixing.

Serving

Combine the cooled orzo with the cucumber, tomatoes, olives, and red onion in a large bowl. Whisk the olive oil, red wine vinegar, and oregano together, then pour it over the pasta and toss well. Fold in the feta and parsley last, so the cheese doesn't break apart from too much stirring. Season with salt and pepper, keeping in mind the feta and olives already carry plenty of salt on their own.

Nutritional Value Per One Serving

Nutrition Facts (one serving):

  • Calories: 285
  • Total Fat: 14g
  • Saturated Fat: 4g
  • Cholesterol: 15mg
  • Sodium: 480mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 2g
  • Sugars: 3g
  • Protein: 8g

Tips and Variations

This orzo pasta salad greek in style holds up in the fridge for three days, which makes it a solid meal-prep option beyond just parties. Add grilled chicken or chickpeas if you want more protein without changing the flavor profile much. Swap the red wine vinegar for lemon juice if you want something a bit brighter and less sharp.

A block of feta stored in its own brine lasts longer and tastes less chalky than the pre-crumbled bags sold at most grocery stores. If you're making this ahead, hold off on adding the feta and parsley until closer to serving time, since both lose their texture the longer they sit in the dressing.

Conclusion

A greek orzo pasta salad earns its spot in regular rotation because it doesn't ask much of you and still tastes intentional. The orzo does the heavy lifting, soaking up whatever dressing you give it, while the vegetables and feta handle the rest. Once you've made it twice, you'll stop measuring the vinegar.

For more delightful recipes, check out our collection of salads.