Greek Orzo Pasta Salad with Feta

Name: Greek Orzo Pasta Salad with Feta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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; 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

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.

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

in this article:

Know Before You Scroll

Servings: 6

Prep: 20

Cook: 10

Total Time: 30

What You’ll Need

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

Flavor Profile

Bright, zesty, fresh, and slightly salty

Difficulty Level

Easy

Equipment Needed

Large pot, colander, mixing bowl

Top Tip

Let it chill before serving for the best flavor

Time-Saving Tips

Tastes even better the next day

Ingredient Swaps

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

Pasta

Best Choice

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.

Substitutions

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

Cheese

Best Choice

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

Substitutions

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.

Produce

Best Choice

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

Substitutions

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.

Bold Flavors

Best Choice

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

Substitutions

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.

Go to the printable recipe card instead

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.

Three images show orzo pasta for Greek Orzo Pasta Salad: 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.