Greek Orzo Salad

5 from 8 reviews

Greek Orzo Salad is a delectable flavor packed pasta salad that can be cooked and on the table in less than thirty minutes.


  • (8 ounces) orzo pasta
  • 1/3 cup olive oil
  • 3 1/2 tablespoons lemon juice
  • 2 cloves garlic finely minced
  • 1/8 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup minced red onion
  • 1 cup halved grape tomatoes
  • 1 cup diced cucumbers
  • 1/4 cup chopped pepperoncinis
  • 1/2 cup halved Kalamata olives
  • 1/2 cup chopped artichoke hearts
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley


  1. Cook the orzo per the box instructions for al dente pasta; drain well.
  2. In a small bowl whisk together the olive oil, lemon juice, minced garlic, salt and pepper.
  3. In a large bowl combine the red onion, tomatoes, cucumbers, pepperoncinis, Kalamata olives, artichoke hearts, feta cheese, parsley and cooled orzo pasta.  Drizzle with lemon vinaigrette and toss to coat.


  • Cook the orzo pasta al dente (or slightly firm).
  • Cut and chop your vegetables small.
  • Use fresh lemon juice and good quality feta cheese
  • This dish can be made up to two days in advance but hold the feta cheese, one tablespoon of olive oil and a spritz of lemon juice to freshen it up right before serving.
  • If there is an ingredient that you dislike simply omit it or replace with something that you like.
  • Pepperoncinis are very mild peppers.  They are packed in jars and are in the pickle aisle.  You can purchase them either whole or sliced. I purchase them sliced and use the rest on sandwiches, salads and pizza.
  • Go light on the salt as both Kalamata olives and feta are quite salty.

Keywords: orzo pasta salad, pasta salad, summer pasta salad, side, Greek orzo pasta salad, pasta salad, Greek Orzo, Orzo Salad, orzo pasta salad

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