There’s something so satisfying about a chilled pasta salad packed with bright Mediterranean flavors—and this Greek Orzo Pasta Salad is one of my absolute favorites to make when the weather warms up.
It’s colorful, refreshing, and incredibly easy to toss together. And the best part? It’s one of my husband’s most requested lunches. I love making a big batch at the beginning of the week, so he has something flavorful and filling ready to grab from the fridge.
Why You’ll Love This Recipe
- Summer lunches and light dinners
- Potlucks and picnics
- Meal prep (it holds up beautifully for several days)
- Paired with grilled chicken, shrimp, or your favorite Greek meatballs
- Mediterranean diet–inspired eating
It’s made with simple, fresh ingredients like cucumbers, tomatoes, red onion, feta, olives, and marinated artichokes, all tossed in a classic homemade Greek dressing with red wine vinegar, lemon juice, and oregano.
Ingredients You’ll Need
- Orzo pasta – small, rice-shaped pasta that’s ideal for chilled salads
- Cucumber, cherry tomatoes & red onion – for crunch and juiciness
- Kalamata olives & feta cheese – briny and tangy, just like a Greek salad
- Marinated artichoke hearts – a flavorful shortcut ingredient
- Lemon pepper seasoning – adds a citrusy zing
- Simple Greek dressing – made with olive oil, red wine vinegar, lemon juice, garlic, oregano, and Dijon
Make-Ahead Friendly
This is one of those recipes that gets better as it sits. The flavors have time to meld, the pasta absorbs the dressing, and every bite becomes more delicious the next day.
That’s why it’s such a great meal prep lunch option. My husband loves scooping it into a bowl for a quick lunch during busy workdays—and I love not having to think about what to make!
Tips for the Best Pasta Salad
- Rinse the orzo after cooking to stop the cooking process and prevent it from getting sticky
- Reserve a few tablespoons of the artichoke marinade from the jar. I add this to the rinsed and cooled pasta to prevent the pasta from sticking (plus it adds more flavor)
- Use quality olive oil and vinegar—they really make a difference in the dressing
- Chill before serving to let the flavors develop
- Add fresh herbs like parsley or basil if you have them on hand
Here’s another fresh and lite salad to try…
A simple and delicious Arugula Salad with Parmesan Lemon Vinaigrette.
Greek Orzo Pasta Salad
Ingredients
For the Salad
- 2 cups Orzo pasta, uncooked
- 1 cup Cherry tomatoes, quartered (or halved)
- 1 cup Persian mini cucumbers, peeled and diced
- ⅓ cup Red onion, finely chopped
- ½ cup Black or Kalamata olives, sliced
- 1 8oz Jar of marinated artichoke hearts, chopped reserve the artichoke marinade in the jar
- ½ cup Feta cheese, crumbled
- ½ tsp Lemon pepper
For the Dressing
- ¼ cup Extra Virgin Olive Oil
- 2 Tbsp Red wine vinegar
- 1 Tbsp Lemon juice
- 1 Garlic clove, minced (or ¼ tsp. garlic powder)
- 1 tsp Dried oregano
- ½ tsp Dijon mustard
- ¼ tsp Black Pepper
- ½ tsp Salt (or to taste)
- ½ tsp Honey
Instructions
- Cook orzo pasta according to package directions. Drain and rinse with cold water to cool.
- After the orzo has been rinsed and cooled, add about 3 tablespoons of the marinade from the artichoke jar, to prevent pasta from sticking.
- In a large bowl, combine the cooked orzo, tomatoes, cucumber, red onion, olives, artichoke hearts, feta, and lemon pepper.
- In a small bowl or jar, whisk together all dressing ingredients until well combined.
- Pour dressing over the salad and toss gently until evenly coated.
- Chill for at least 15-30 minutes to allow flavors to blend. Toss again before serving and adjust seasoning if needed.
- If the pasta salad is a bit dry, add a drizzle of extra virgin olive oil, or a splash of the reserved marinade from the artichoke jar, and combine.
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