Greek Orzo Pasta Salad with Feta

2 days ago 9

A white bowl filled with Greek Orzo pasta salad, topped with cherry tomatoes, Kalamata olives, red onion, sun-dried tomatoes, feta cheese, and chopped herbs. A serving spoon is in the bowl. Lemons and parsley are nearby.

This site runs ads and generates income from affiliate links. Read my disclosure policy.

Greek orzo salad with lemon dressing is fresh, easy, and perfect for meal prep, picnics, or light meals packed with Mediterranean flavor.

Know Before You Scroll

Servings: 6

Prep: 20 minutes

Cook: 10 minutes

Total Time: 30 minutes

Orzo, lemon, olive oil, feta, olives, fresh herbs, vegetables

Bright, zesty, fresh, and slightly salty

Large pot, colander, mixing bowl

Let it chill before serving for the best flavor

Tastes even better the next day

Use couscous or small pasta instead of orzo

A close-up of Greek Orzo Pasta Salad with cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and herbs, with a fork lifting a portion from a white bowl.

In The Test Kitchen

This is one of those recipes I come back to every summer because it just works. The balance of bright lemon, salty feta, and briny olives hits every note, but what really makes it special is how the orzo absorbs the dressing as it sits. I tested it both freshly made and after chilling, and honestly, the next day version won every time. Letting it rest turns it from good to “you’ll be thinking about it later.”

A close-up of a vibrant Greek Orzo Pasta Salad with Kalamata olives, cherry tomatoes, red onions, feta cheese, cucumber, sun-dried tomatoes, and fresh herbs, served in a white bowl with a spoon.

Ingredient Notes

A variety of Mediterranean salad ingredients are arranged on a white surface, showcasing a classic Greek Orzo Pasta Salad with red onions, olives, cherry tomatoes, feta cheese, cucumber, dried tomatoes, olive oil, herbs, pepper, salt, lemon, garlic, and dressing.

Standard dried orzo works best here. Cook it just to al dente so it holds its shape and doesn’t turn soft once tossed with the dressing.

You can use another small pasta shape, pearl couscous, or even rice, but the texture will be a little different.

Block feta crumbled by hand gives the best creamy texture and flavor.

Pre-crumbled feta works in a pinch, though it tends to be drier. Goat cheese can work for a softer, tangier version, but it will change the flavor.

Use crisp English cucumber, sweet cherry or grape tomatoes, thinly sliced red onion, and fresh parsley and mint for the best flavor and texture.

Persian cucumbers, chopped ripe tomatoes, shallots, or fresh basil can all work. If using a regular cucumber, peel it if the skin is thick and scoop out some of the seeds if needed.

Kalamata olives and oil-packed sun-dried tomatoes give this salad its briny, savory Mediterranean flavor. Drain the sun-dried tomatoes before chopping.

Other Greek olives can work. Dry-packed sun-dried tomatoes can be used if softened first in warm water or a little olive oil.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Cook the Orzo

Bring a large pot of well-salted water to a boil and cook 12 ounces of orzo until just al dente, about 8 to 9 minutes. Drain, rinse under cold water, and let it cool completely. The grains should be separate, not sticky.

orzo on a spoon over boiling water, orzo draining in a colander, and cooked orzo in a glass bowl, ready to serve with feta.

Make the Dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, dried oregano, salt, and black pepper. It should look slightly thickened and glossy.

A close-up of an open glass jar filled with a light yellow, speckled liquid, likely a homemade vinaigrette for Greek Orzo Pasta Salad, against a white background.

Build the Salad Base

In a large bowl, combine the cooled orzo with the cherry tomatoes, cucumber, red onion, chopped sun-dried tomatoes, and Kalamata olives. Toss gently to distribute everything evenly.
Add the chopped parsley and mint, then pour over the dressing. Toss until everything is evenly coated. The orzo should glisten but not be swimming in liquid.

Three glass bowls showing the steps of making Greek Orzo Pasta Salad with tomatoes, cucumbers, red onion, olives, sun-dried tomatoes, herbs, and feta. The largest bowl displays the finished Orzo Pasta Salad mixed and ready to serve.

Add the Herbs, Dressing & Feta

Gently fold in the feta, keeping some larger pieces intact. Cover and refrigerate for at least 30 minutes. Before serving, taste and season with additional salt, pepper, or a squeeze of lemon if needed.

A bowl of Greek Orzo Pasta Salad with cherry tomatoes, red onion, cucumbers, Kalamata olives, sun-dried tomatoes, fresh herbs, and tangy feta cheese, served with two utensils.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serves 6

Salad

▢ 12 oz orzo pasta
▢ 1½ cups cherry tomatoes (halved)
▢ 1 English cucumber (diced)
▢ ½ small red onion (thinly sliced)
▢ ¾ cup sun-dried tomatoes (chopped (oil-packed, drained))
▢ 1 cup Kalamata olives (halved or sliced)
▢ 1 cup feta cheese (crumbled)
▢ ¼ cup chopped fresh parsley
▢ 1 tablespoon chopped fresh mint

Lemon Dressing

▢ ¼ cup extra virgin olive oil
▢ 3 tablespoons fresh lemon juice (about 1 large lemon)
▢ 1 teaspoon lemon zest (finely grated )
▢ 1 small garlic clove (minced or grated)
▢ 1 teaspoon Dijon mustard
▢ 1 teaspoon dried oregano
▢ ½ teaspoon salt (or to taste)
▢ ¼ teaspoon black pepper

Bring a large pot of salted water to a boil. Cook the orzo until al dente (about 8–9 minutes).
Drain and rinse under cold water to stop the cooking. Let it cool completely.
In a small bowl or jar, whisk together olive oil, lemon juice, zest, garlic, Dijon mustard, oregano, salt, and pepper until smooth and well combined.
(Or shake it in a sealed jar — instant vinaigrette magic.)
In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, sun-dried tomatoes, olives, parsley, and mint.
Pour the dressing over the top and toss gently to coat every bite.
Crumble in the feta and toss once more, just enough to mix without breaking up the cheese too much.
Cover and refrigerate for at least 30 minutes before serving so the flavors can blend.
Serve cold or at room temperature — both ways are delicious.

Erren’s Top Tips

Let it rest. This salad transforms after chilling as the orzo absorbs the dressing.
Rinse the orzo well. This keeps it from clumping and gives a clean, light texture.
Slice onions thin. Thick pieces will overpower the salad.
Add feta last. This keeps it from breaking down into the dressing.
Brighten before serving. A fresh squeeze of lemon right before serving wakes everything up.

Variations & Add-Ins

Add Protein: Toss in grilled chicken, shrimp, or chickpeas to turn it into a full meal.
Make It Creamier: Add a spoonful of Greek yogurt to the dressing for a slightly creamy version.
Swap the Herbs: Try basil instead of mint for a softer, sweeter herb flavor.
Add Crunch: Stir in toasted pine nuts or chopped walnuts for texture.

Storage & Freezing

Store in an airtight container in the refrigerator for up to 3 days. The flavor improves over time, though you may want to refresh it with a little extra lemon juice before serving.

Freezing is not recommended as the vegetables and herbs will lose their texture.