One of my go-to summer recipes is this easy to make Greek Orzo Salad. It can hold up in the heat, goes with any BBQ meats and seafood and it's pretty too!
Everyone asks about this orzo salad recipe that is loaded with tomatoes, feta cheese, cucmbers, artichokes and more.
It's just one of those simple side dishes that I don't even think of as needing a recipe. You just toss things together and there it is. This and my easy & flavorful Asian Noodle Salad are the two I make most all summer long.
On hot days by the pool with the kiddos, I lean towards dishes that are easy to make, easy to eat and on the lighter side, this orzo salad recipe is on repeat.
This simple Greek orzo salad does the trick for me. Its refreshing since I typically serve it cold. The secret is the seasoning, however you do have options.
Table of Contents
Ingredients
- Orzo pasta
- Olive oil or avocado oil
- Red wine vinegar
- Cavander's Greek seasoning or your favorite Greek dressing
- Grape tomatoes, cucumbers , kalamata olives, artichoke hearts
- Parsley, scallions
- Feta cheese
Why you'll love this Greek Orzo Salad
- This is easy to customize. If you don't like an ingredient, leave it out. Want to add in something different to the you have on had? Go for it.
- This orzo pasta salad recipe holds up great in the heat.
- You can make this ahead of time and simply refresh it with additional oil or Greek salad dressing (the pasta absorbs it a bit in the fridge).
Tips
- Use a block of feta vs the pre-crumbles. Its always moister and better texture. Plus the chucks that form when you break it apart have the seasoning clinging to it, mmm.
- You can make this ahead of time, and store overnight covered tightly in the fridge.
- The orzo absorbs the wet ingredients. Prior to serving, add in additional olive/avocado oil or Greek Salad dressing. Taste and adjust.
- The better your ingredients, the better your orzo salad will be.
- One of the most used spices in my kitchen is Cavender's Greek Seasoning, I can't recommend enough. Season chicken, veggies, salads etc. Its so much more flavorful vs just using a Greek salad dressing in my opinion. I buy multipacks of it on Amazon however you grocer may carry it. It's hit or miss.
- The Greek dressing I like best is Gazebo Room BUT do not use the light version it tastes awful in my opinion. Stick with the original.
Variations
- Orzo is best for this simple salad, however you can certainly swap it for another pasta like ditalini, fusilli, gemelli, orecchiette, etc.
- Add in sundried tomatoes for fresh, swap in and out your favorite veggies.
- Add toasted pine nuts for a nice crunch and flavor.
- Add in some fresh spinach or micro greens.
- Swap scallions for red onions.
- Often I will add in grilled chicken to leftover to THIS EASY Mediterranean pasta salad it into a meal. You can also add in grilled shrimp, yum!
Customize the flavor and add-ins of this Mediterranean pasta salad to your liking. It's also delicious the next day. I prefer buying a small brick of Feta vs the pre-crumbles variety. I find it to be better quality and creamier.
Enjoy! XO Colleen
Popular pasta salad recipes to try
Originally published July, 2015. Updates June, 2024 with new images, tips, etc. This post has an Amazon link in it. If you happen to purchase from my suggestion I may receive a small commission. Nutritional information does not include whichever Greek seasoning and or dressing you may choose to use.
Greek Orzo Salad
Ingredients
- 16 oz orzo pasta
- ¼ cup olive oil or avocado oil
- splash of red wine vinegar
- 1.5 TBS or more Cavander's Greek seasoning **OR omit oil and seasoning and use your favorite Greek dressing
- 1 pint grape or cherry tomatoes halved if large cut into thirds.
- 1 cup cucumbers cut into small pieces I use mini cucumbers and keep the skin on. You can use full size as well just cut around the heavily seeded parts.
- 1 cup pitted kalamata olives if large cut in half
- ¼ cup chopped parsley
- 1 can artichoke hearts
- ½ cup scallions
- 8 oz Feta cheese
- Optional add ins include, toasted pine nuts, capers, peppers sliced very thin
Instructions
- Assemble all ingredients. cutting them up and getting them ready to add into the pasta. I like to season the tomato halves with some of the Greek seasoning and toss them prior to adding (or use S&P)
- Cook your orzo to package instructions (be sure to season the water with a good amount of kosher salt before adding orzo to the boiling water).
- When orzo is finished cooking, strain and run cold water overtop strainer to help cool pasta down. Get as much water out as you can.
- Place orzo in a big mixing bowl. Once its cooled, toss with oil and ½ of the seasoning (or salad dressing) and mix.
- Add in the rest of the ingredients as well as more of the Greek seasoning and toss.
- Taste and adjust adding more Cavender's in and oil in (or dressing). Often I like to add a splash of the kalamata juice in as well.
Tricia Goodmama says
I really want to try that orzo salad. It looks so light and delicious! Sharing.