Mediterranean orzo salad with crunchy veggies, briny feta, fresh herbs, and a zesty Greek-style dressing. This easy recipe tastes even better the next day—perfect for make-ahead lunches and cookouts!

This simple orzo salad recipe was inspired by a summer trip to Greece, which essentially mandates a twice-daily Horiatiki (Greek Salad). I was a little too hungry to call that dinner, so I quickly boiled orzo pasta and tossed it right in.
Not only was it a flavorful, fresh, and feel-good meal, I also happily enjoyed the leftovers all week. It reminded me of everything I love about orzo–quick to cook, impossible to mess up, and so flexible. (It’s delicious with shrimp, chicken, and even strawberries!)
In this weeknight-friendly recipe, the orzo pasta soaks in the garlicky dressing, along with the flavor from the fresh herbs and tomatoes’ lingering juices. You get all the make-ahead benefits of a classic pasta salad. By skipping the mayo, you also have the Mediterranean magic of a zesty dressing with good extra virgin olive oil. Plus, you can happily repurpose the leftovers for lunches all week long!
Table of Contents

What’s In Orzo Salad?
I went for a Greek orzo salad–or Greek-style, to be technical about it. This is not a traditional Greek recipe, but it does embrace the sunny flavors and vibrant produce that make Greek cuisine so loved. You’ll need:
For the Orzo Pasta Salad
- Orzo: A small pasta that’s cut to be about the size of rice–you can read all about it in our What is Orzo? guide. Substitute with other small pasta shapes like couscous, or swap in cooked grains. Choose grains with a springy texture that can hold their own against the fresh veggies, like farro or smoky freekeh.
- Tomatoes: Smaller, sweet varieties that are firm when ripe, like grape or cherry, work best with the orzo.
- Green onions: Substitute with shallot, chive, or red onion.
- Bell pepper: I like the earthy flavor of green bell peppers with the sweet tomatoes, but feel free to use sweeter bell peppers like yellow or red.
- Fresh herbs: Parsley and dill bring a distinctly Greek vibe, but you can certainly mix this up with other tender green herbs like basil or cilantro.
- Kalamata olives and capers: These add texture and a nice briny tang.
- Cucumber: Go for English or Persian cucumbers if you can, as they have a sweeter, more tender skin. If you’re working with a standard sandwich cucumber, peel it first.
- Feta cheese: Go for a large block of feta packed in brine, which is usually more flavorful than precrumbled feta. Torn mozzarella works as a substitute, or leave this off if you avoid dairy.
For the Garlic and Lemon Dressing
- Lemon: Substitute with lime.
- Extra virgin olive oil: The orzo soaks up the flavor of the dressing, so a rich, fresh-tasting olive oil makes a huge difference. (I love our Greek Early Harvest with this recipe.)
- Garlic: Fresh garlic gives an assertive kick to the Greek-style salad dressing. If you’re sensitive to raw garlic, let it marinate in the lemon juice for 30 minutes or so before cooking the recipe. Simply strain it out before whisking in the remaining dressing ingredients.
- Seasoning: Dried oregano dials up the Greek flavor, bringing a strong aromatic quality. Salt and pepper perk everything up.

How to Make Orzo Salad
To make orzo salad, you simply boil the orzo to al dente as you would any pasta, drain it, then toss it in the dressing while it’s still hot so it soaks up all the goodness. Here are the steps:
- Cook the pasta. Cook 1 1/2 cups orzo pasta to al dente according to package instructions (mine took about 8 minutes). Drain and cool briefly.
- Meanwhile, make the dressing. In a small bowl, combine the juice and zest of 1 lemon, 1/4 cup extra virgin olive oil, 1 minced garlic clove, 1 teaspoon oregano, and a good pinch of salt and pepper. Whisk to combine.
- Mix the salad. In a large mixing bowl, toss together 1 pint of halved cherry tomatoes, 2 chopped green onions, 1 chopped green bell pepper, 1 English cucumber, 1 packed cup chopped parsley, 1/2 packed cup chopped dill, 1/4 cup sliced Kalamata olives, and 2 teaspoons capers. Stir in the cooked orzo.
- Dress. Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing. Cover and refrigerate for 20 minutes or so, or up to 3 days.
- Finish and serve. Just before serving, top with pieces of creamy feta cheese. Enjoy!
What to Serve with Mediterranean Orzo Salad
I love to make a big batch of this Greek orzo salad for dinner on a Sunday, then the leftovers become my go-to side for the week. After a busy day, I just need to make an easy protein, like Lemon Garlic Chicken or Pan Seared Salmon. For a casual picnic, serve with pitcher drinks like Watermelon Lemonade and Sangria.
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Mediterranean Orzo Salad

Ingredients
- 1 1/2 cups orzo
- 1 pint grape or cherry tomatoes, halved
- 2 green onions, trimmed and chopped (both white and green parts)
- 1 small green bell pepper, chopped
- 1 English cucumber
- 1 packed cup chopped parsley
- 1/2 packed cup chopped fresh dill
- 1/4 cup pitted Kalamata olives, sliced
- 2 teaspoons capers
- Feta cheese (optional), for garnish
For the Dressing
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Kosher salt
- Black pepper
Instructions
- Cook the pasta. Cook the orzo pasta to al dente according package instructions (mine took about 8 minutes). Drain and cool briefly.
- Meanwhile, make the dressing. In a small bowl, combine the lemon juice, zest, olive oil, garlic, oregano and a good pinch of salt and pepper. Whisk to combine.
- Mix the salad. In a large mixing bowl, toss together the tomato, green onion, bell pepper, cucumber, parsley, dill, olives, and capers. Stir in the cooked orzo.
- Dress. Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing. Cover and refrigerate for 20 minutes or so, or up to 3 days.
- Finish and serve. Just before serving, top with pieces of creamy feta cheese. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, and Greek oregano used in this recipe.
- Serving suggestions: This Mediterranean orzo salad pairs well with a variety of dishes, from lamb and chicken to scallops and salmon.
- How to store leftovers: Leftover orzo salad will keep in an airtight container in the fridge for 2 to 3 days (you may want to hold the cucumber and store separately if you plan on enjoying leftovers throughout the week).
Nutrition

Try Our Greek Oregano!
This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
*This post has recently been updated with new information for readers’ benefit.
This was amazing, I used basil instead of the dill and made the traditional Greek dressing. So many flavors in one bite! Will definitely make again.
Excellent salad recipe. Made it last night along with the garlic-spice rubbed grilled chicken thighs. Had hoped for leftovers but our guests loved it so much – kept commenting on how delicious it was – that it was all gone!
I am making this recipe this weekend. Is it possible to add chickpeas?
Absolutely! Enjoy!
Can you make this a day ahead of time? I noted that the cucumbers should be left out until just before serving. But with the rest of the salad keep over night to be served the next day at dinner? Thank you
Hi, Jean! You can! I would leave out the cucumbers and the feta until just before serving.
Hi. I’m new to this site and I’m loving the recipes. But would it be possible to put metric weights as a click tab as I’m constantly having to look up weights in cups! I have made a few dishes from the downloaded booklet and they were well received when we here in UK had two weeks of hot, glorious weather. I made this chicken dish yesterday and it was delicious although I did add more garlic to the marinade…
Thanks so much for the feedback, Sue. This is something we are hoping to implement as soon as we find a tool that works well with our website.
This was excellent! Our new go to summer salad. 😊
This was very good -I did not have any tomatoes, so I added red bell pepper. Super good and lots of compliments.
Love this recipe and, like all your recipes, I tried to save it in my Paprika app, but this one wouldn’t save. Have you any idea why? Love your recipes! Thanks, Kate
Hi, Kate. We’re not familiar with the Paprika app, so not sure what the issue might be.
I also use the Paprika app and I didn’t have any trouble downloading it. Have you tried again? Did you try accessing the recipe through the browser function within the app?
The Cucumbers were left out of the recipe, how many do you use for a serving of 24?
Hi, Donna. So sorry about that. I would use one whole English cucumber here, chopped. As noted, only use the cucumber if serving immediately so that salad doesn’t get watered down.
Looks Wonderful
This is a delicious Salad! I made it without cheese as I don’t eat Feta cheese.
It’s still very tasty but I am wondering if I can use any other kind of cheese?!
Sure!
Goat cheese is a little milder!
Delicious !! Will for sure make again
Made this salad and LOVED it! Your recipes are easy to follow even for me as an inexperienced cook. I watch your videos and you inspire me that “I can do that”. Thank you so much Suzy!
Oh, wonderful! Thank you, Joni!
My family absolutely LOVES this salad!
Awesome!
Made this yesterday and we were both impressed. It proved to be a delicious simple veggie accompaniment (filler) to vegetable quiches bought from a local farmer’s market. Well worth repeating and, perhaps next time, I’ll have it down to a fine art. Will have a go at toasting the orzo before simmering.
This is one of my favorite recipes, it’s so colorful, flavorful, and filling yet light. The only change I personally make is to use 3 lemons in the dressing because I prefer a more citrusy taste, but otherwise, I wouldn’t change a thing. I also recommend browning your orzo in a bit of olive oil before soaking it, it gives a nice nutty flavor and a little depth of color too. Divine!!!
Thank you for sharing, Steph!