When summer hits hard here, I find myself making this Greek-inspired orzo salad on repeat. It’s the kind of dish that feels just right for long, lazy picnics, weekend grilling sessions, or those last-minute potluck invites where you need to bring something everyone will want seconds of.

I love that it’s full of juicy tomatoes, crisp cucumbers, briny olives, and tender chickpeas—so hearty without being heavy. The orzo plays its role perfectly, soaking up all that zesty homemade dressing without taking over.

If you’re like me and love prepping in advance to avoid the dinnertime rush, you’ll appreciate how well this holds up in the fridge. In fact, I think it tastes better the next day once the flavors get friendly.

What Makes This Salad a Favorite at My Place

Over the years, I’ve learned to keep a few reliable crowd-pleasers up my sleeve, and this is one of them.

Here’s why I keep coming back to it:

• The ingredients are easy to find and usually already in my pantry or fridge.
• It’s great for making ahead of time so there’s no last-minute stress.
• It uses peak summer vegetables, which makes every bite feel fresh.
• The flavors are bright and balanced, pleasing picky eaters and adventurous ones alike.
• It’s perfect for sharing with friends, neighbors, or family who pop in for a meal.

I’ve carried big bowls of this to birthday parties in parks, served it as a side for family BBQs, and even packed it for long car trips where we wanted real food that travels well.

Ingredients You’ll Need for This Orzo Salad

This isn’t the time for fancy specialty shopping—just honest, flavorful staples.

• Orzo pasta: I love that it cooks quickly and mixes well without clumping.
• Red onion: I often soak mine in the dressing first so it’s milder.
• Bell peppers: Red for sweetness, sometimes I mix in green for extra color.
• Fresh oregano: Nothing beats its aroma.
• Chickpeas: Canned is perfectly fine—just rinse well.
• Kalamata olives: For that signature briny kick.
• Cucumbers: I prefer the small Persian kind if I can find them.
• Cherry tomatoes: Sweet, juicy, and bright.
• Fresh herbs: Parsley, basil, and mint are all welcome here.
• Feta cheese: I usually go for sheep’s milk feta—it’s creamier and tangier.

For the dressing:

• Red wine vinegar and lemon juice: Both for a lively acidity.
• Dijon mustard: Gives body and a gentle heat.
• Garlic: Don’t hold back.
• Dried oregano: More robust in dressings than fresh.
• Salt and black pepper.
• Olive oil: Use the good stuff if you can.

Cooking the Orzo: Don’t Skip the Salt

Bring a big pot of salted water to a rolling boil—this is your first chance to get flavor into the pasta itself. Orzo cooks fast (around 6 minutes). I always test a piece before draining to make sure it’s tender but not mushy.

A little trick: once drained, I spread the orzo on a tray to cool faster and prevent sticking. I’ll often toss it with a drizzle of olive oil if I’m making it ahead.

My Go-To Greek Dressing

I can’t count how many batches of this I’ve made. I love that it’s versatile—it’s as good on green salads as it is here.

Here’s how I make it:

• Mix vinegar, lemon juice, mustard, garlic, dried oregano, salt, and black pepper.
• Whisk in olive oil slowly to emulsify.

Sometimes I double the recipe so I have extra on hand—it keeps well for a couple of weeks in the fridge. I even use it to marinate chicken for grilling.

Prepping the Veggies with Extra Flavor

Here’s a little tip from my own kitchen: I always toss the chopped red onion with some of the dressing first and let it sit while I prep the other veggies. This takes the edge off the raw bite and infuses it with flavor.

I add the peppers, chickpeas, and olives next so they soak up the vinaigrette while I keep chopping. It’s these small steps that really make the salad sing.

Bringing It All Together

Once the orzo is cool, I add it to the big bowl of dressed veggies. I drizzle over more of the dressing and fold in the feta if I’m using it.

I always taste at this point. Sometimes the tomatoes or cucumbers are extra juicy and I need a bit more salt or another squeeze of lemon. Fresh basil and mint go in last so they stay vibrant.

A Few Personal Serving Ideas

At our place, this often shows up as the main event on a warm evening, served with grilled bread and maybe a plate of marinated olives.

It’s also one of my favorite sides for grilled chicken thighs or simple fish like salmon. I’ve even packed it in lunchboxes with a side of hummus and pita chips for a complete meal.

Keeping It Fresh in the Fridge

If you’re making this in advance (and you should—it’s even better the next day), store it in an airtight container in the fridge. It keeps well for about four days.

I usually wait to add the fresh herbs until right before serving so they don’t wilt.

Extra Tips from My Kitchen

• Taste the dressing before you add it—it’s easier to adjust now than later.
• Don’t overcook the orzo. Mushy pasta is the enemy of a good pasta salad.
• Save a little dressing to freshen up leftovers.
• Feel free to swap ingredients. Roasted red peppers, artichoke hearts, or grilled zucchini all work beautifully.

Questions I Often Get About This Salad

Can I make it vegan?
Just skip the feta or use a plant-based version.

Can I use another pasta?
Sure! Small shapes like farfalle or ditalini work well, but I like how orzo feels balanced.

Can it be gluten-free?
You can use a gluten-free orzo or small pasta—just cook it carefully so it doesn’t fall apart.

How do I keep leftovers from drying out?
I always keep extra dressing in the fridge to loosen it up before serving.

I hope you enjoy making this as much as I do. It’s one of those recipes that feels like summer in every bite, perfect for sharing with the people you love around a big, happy table.

Yield: 8

Greek Pasta Salad

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This Greek Pasta Salad is a vibrant, refreshing dish that’s perfect for summer picnics, easy weeknight dinners, or potluck tables.

Prep Time 25 minutes

Cook Time 6 minutes

Total Time 6 minutes

Ingredients

For the Salad:

• 1 1/2 cups (9–10 oz) uncooked orzo pasta
• 1/4 red onion (about 1/3 cup), finely diced
• 1 red bell pepper, or use half red and half green, chopped
• 1 pint cherry tomatoes, halved or quartered
• 2 cups cucumber (thin-skinned), chopped small
• 1/4 cup chopped basil and/or mint (optional, for garnish)
• 2 tablespoons fresh oregano or 2 teaspoons dried
• 1/2 cup finely chopped fresh parsley
• 15 oz can chickpeas (about 1 1/2 cups), drained
• 1/3 cup sliced kalamata olives
• 6–8 oz feta cheese, cubed (optional)

For the Greek Dressing:

• 1/4 cup red wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil
• 1 teaspoon Dijon mustard
• 2 garlic cloves, minced or pressed

Instructions

1. Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and rinse under cool water to stop the cooking. Set aside.
2. In a small bowl or jar, whisk together the red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper. Slowly stream in the olive oil while whisking to create a smooth vinaigrette.
3. In a large mixing bowl, toss the diced red onion with about 1/2 cup of the dressing. Let it sit for a few minutes to mellow the flavor while you prep the remaining ingredients.
4. Add the chopped bell pepper, chickpeas, olives, and oregano to the bowl. Stir in the cucumbers, tomatoes, and parsley, mixing everything gently.
5. Fold in the cooled orzo along with the cubed feta, if using. Pour in another 1/4 cup of the dressing and give the salad a final toss to combine.
6. Taste and adjust with more salt, pepper, or a squeeze of lemon juice if needed. Just before serving, scatter with chopped basil or mint for a fresh finish.

Notes

• If you like a bit of heat, a sprinkle of red pepper flakes goes a long way.
  This salad keeps well in the fridge for up to 4 days, making it great for meal prep or gatherings.
• Let me know if you’d like this adapted with gluten-free pasta or made vegan—happy to tweak!

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 289Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 456mgCarbohydrates 29gFiber 5gSugar 5gProtein 7g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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