This greek orzo pasta salad is the refreshing cold pasta dish perfect for the hot summer months, parties, even meal prepping. This easy pasta salad with orzo pasta, vegetables, in a lemony oregano vinaigrette is a crowd favorite.
Why this recipe works
There’s nothing better on a warm day than cold pasta salad. Orzo pasta is cooked al dente, then chilled with greek ingredients of: kalamata olives, cucumbers, red onion, feta cheese, and juicy tomatoes. The pasta salad marinates in a lemony oregano vinaigrette, for maximum flavor. Even without warm weather, this orzo pasta salad is perfect for travel or work since you don’t need to heat it up!
Pasta salad ingredients
There are endless options with ingredients when making pasta salad. I love greek flavors and knew they would be great in a pasta salad. You can use any type of pasta for this recipe, but I used orzo pasta salad. The small size of the orzo incorporates well with the additional greek ingredients.
Pasta salad prep
How-to prep ingredients: Another reason I love this pasta salad recipe, is it’s easy and quick to make. I chopped up my cherry tomatoes, kalamata olives, cucumber, and parsley. I sliced my red onions on the mandoline for them to be more uniform, but please be careful and use the guard. If you do not have a mandoline, you can easily just thinly slice with a knife.
Lemony oregano vinaigrette
Pasta salad marinade: My favorite part of any pasta salad is the dressing or vinaigrette that it’s in. When the pasta soaks up all that flavor, every bite is so delicious. Lemony oregano vinaigrette: olive oil, red wine vinegar, lemon, oregano, salt, and black pepper. These basic ingredients come together to make such a bright vinaigrette.
Orzo Preparation
Cooking pasta: I cooked my orzo al dente, you do not want to overcook it because when it soaks up all the vinaigrette it will get soggy. Once al dente, I remove from the pot, drain, and run cold water over it before adding it to the dish. You don’t want the orzo to be hot when adding to the other ingredients.
Marinating
I allow the dish to “marinate” for minimum an hour in the refrigerator before enjoying it. This will allow all the ingredients to get cold (for that refreshing bite) and most importantly to give the ingredients a chance to meld with the vinaigrette. This pasta salad gets better the longer it sits in the refrigerator!
Once the greek orzo pasta salad is done marinating, you are left with a bright and refreshing pasta salad. An easy pasta salad recipe perfect for picnics or to enjoy throughout the week.
Other delicious side dishes:
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Greek Orzo Pasta Salad
This greek orzo pasta salad is the refreshing cold pasta dish perfect for the hot summer months, parties, even meal prepping. This easy pasta salad with orzo pasta, vegetables, in a lemony oregano vinaigrette is a crowd favorite.
Ingredients
- 8 oz Orzo pasta
- 1 cup cherry tomatoes, sliced in half
- 1 cup English cucumber, diced
- ½ cup red onion, thinly sliced
- ⅓ cup kalamata olives, sliced in half
- ¼ cup feta cheese
- ¼ cup parsley, chopped
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 lemon, freshly squeeze juice
- 1 ½ tsp dried oregano
- ½ tsp kosher salt
- ½ tsp ground black pepper
Instructions
- In a small pasta pot, cook pasta al dente according to package instructions. Remove from heat, drain, rinse the pasta, then set aside.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Set aside.
- In a large mixing bowl, add all the ingredients including the vinaigrette. Toss to ensure all the ingredients are combined.
- Place in refrigerator for at least an hour before serving to marinate.
Notes
Pasta
- You can use any type of pasta for this recipe
- Ensure pasta is cooked al dente, you do not want to overcook it because when it soaks up all the vinaigrette it will get soggy.
- Orzo should be cooled before adding the rest of the ingredients
Vinaigrette
- Allow the dish to "marinate" for minimum an hour in the refrigerator before enjoying it. This will allow all the ingredients to get cold (for that refreshing bite) and most importantly to give the ingredients a chance to meld with the vinaigrette. This pasta salad gets better the longer it sits in the refrigerator!
Storing/leftovers
- Store in refrigerator
- Can drizzle a little olive oil when enjoying leftovers if needed.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 266Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 6mgSodium: 134mgCarbohydrates: 28gFiber: 2gSugar: 8gProtein: 5g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*
When trying to print, can not print entire recipe as it chops off parts at the end of the page and the advertising gets in the way of the ingredients.
Makes it difficult to interpret the recipe!
Hi EJ, there seems to be a glitch with the top print button at the start of the page. If you use the print button on the recipe card itself, it will print with no advertisements and proper spacing.
Absolutely delicious- I wish I had doubled it- I added mint instead of parsley bc that is what I had since I didn’t look at the recipe before I shopped- it was fantastic!!
For the dressing, the oil and vinegar keep separating – as soon as I stop shaking my cruet container. Is this normal?
Oil and vinegar will naturally separate. If making ahead, just whisk it together before adding to the dish.
I doubled this for a potluck. It was so good, and I had several requests for the recipe! I did add a little Mediterranean seasoning to it, since I was a little short of the right individual spices.
I’m so glad you and everyone enjoyed it!
I have made this, as well as a few variations of it, many times over the past few years. It is always enjoyed by my family. I will say, if you don’t have something on hand for it- many substitutions will work just as well. I have substituted the red wine vinegar for white wine vinegar or balsamic, and have also mixed in some salad dressings like pesto vinaigrette and sundried tomato vinaigrette, to make up for the other dressing ingredients. It’s all about tasting and adjusting! Great recipe, though! A definite crowd-pleaser!
I’m so glad you love it Cheyenne! I agree, so many vinegars work so well with the recipe. I’ll have to try the pesto next time, that sounds great! Thanks for making it.
Can you make it the night before or is it soggy?
Hi Tammy! You can keep it in the fridge for up to a week if you don’t eat it all before then 🙂
Just made this (doubled it, actually), and I can’t wait to dig in. I made extra for dinners and lunches (once with grilled chicken, another time with grilled shrimp, and then sides for when family comes over later this week). Can’t wait!
Yay! I’m so excited for you to try it! I love that you made a double batch too. It’s perfect for meal prepping during the week.
Great, simple recipe! I halved the salt and it was perfection. Great compliment to salmon or fish.
I’m so glad you enjoyed the pasta salad Christine!
Made this salad today. It’s a beautiful salad and tastes anazing
I am so glad you enjoyed it Lynn!
Trying this out for lunch today! How long does this keep in the fridge?
So excited for you to try! I would keep it for up to a week in the fridge.
I used to LIVE on greek salads in high school so this really takes me back. Looks awesome!
Thanks Jo! I agree, Greek flavors are some of my favorites! They all blend together so well