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Fresh Mediterranean Orzo Salad made with a bright greek oregano dressing, orzo pasta, crisp cucumber, cherry tomatoes, red onion, feta cheese, and pepperoncinis. This greek orzo pasta salad recipe is perfect for summer or meal prep!
This Mediterranean orzo pasta salad is one of my favorite foods to keep in the refrigerator for quick snacks or easy lunches. My daughter even loves to pack it in her lunch if you are looking for kids lunch ideas. It keeps so well in the refrigerator!
Do you love orzo pasta as much as I do? It is the perfect size and it allows the other ingredients to shine. You taste the fresh, juicy tomatoes, crisp cucumbers, crunchy peppers, tangy pepperoncinis, creamy feta cheese, all tossed in a homemade Greek dressing.
Here are some of my favorite recipes made with orzo — Creamy Lemon Orzo, Cheesy Chicken Broccoli Orzo, Lemon Chicken Orzo Soup, and Boursin Cheese Sundried Tomato Orzo.
Ingredients for Greek Orzo Salad:
- Orzo Pasta – A small, rice-shaped pasta that cooks quickly and holds onto the dressing beautifully.
- Cherry Tomatoes – Juicy and sweet and add a pop of color and freshness.
- Cucumber – Crisp and cooling for balance.
- Red Onion – Adds a sharp bite that cuts through the richness.
- Red, Orange, or Yellow Pepper – Adds a crunchy bite and pop of color.
- Pepperoncinis – Adds a vinegary zing with just a hint of heat for that signature Mediterranean flavor.
- Feta Cheese – Creamy, tangy, and slightly salty,
- Greek Oregano Dressing – A simple mix of olive oil, red wine vinegar, garlic, oregano, red pepper flakes, salt, and pepper to tie everything together.
Optional Additions: Roasted Red Peppers, Chickpeas, Kalamata Olives, Fresh Parsley or Mint, and Pine Nuts.
How to make Mediterranean Orzo Pasta Salad:
Cook the orzo.
Bring a large pot of well-salted water to a boil. Cook orzo according to package directions. Drain and set aside.
Make the dressing.
In a jar or bowl, whisk together olive oil, red wine vinegar, garlic or garlic powder, oregano, Dijon mustard, salt, pepper, and honey. Add pepperoncini brine if using. Taste and adjust salt and seasoning, as desired.
Assemble the salad.
In a large bowl, combine cooled orzo, tomatoes, cucumber, red onion, orange pepper, pepperoncini, and olives (if using). Pour over 3/4 of the dressing and toss gently to coat.
Add feta & finish.
Fold in the feta. Add more dressing as needed (or save some to refresh leftovers). Finish with cracked black pepper and a pinch of red chili flakes if you like heat.
Rest (key step).
Let the salad sit 15–30 minutes before serving so the pasta absorbs the flavors. Serve chilled or at room temperature.
Tips!
For the best flavor, make the salad a few hours ahead. The orzo will absorb the dressing and taste even better!
Salt the pasta water well (it should taste like the sea) to season the orzo from the inside out.
Thinly slice the onion and give it a quick 5-minute soak in cold water if you want to soften the bite.
Hold a little dressing back to add just before serving, especially on day two.
Frequently Asked Questions (FAQ’s):
Can I make this ahead of time?
Yes! This salad actually tastes better after a few hours in the refrigerator. Just give it a good stir before serving.
Can I make it gluten-free?
Absolutely! Just swap the orzo for gluten-free orzo pasta or quinoa.
What can I use instead of feta?
Parmesan, goat cheese or cotija cheese works well. They just won’t have the same tanginess that feta does.
Can I add protein?
Yes! Grilled chicken, steak, or chickpeas are delicious additions to make it a full meal.
Storage:
Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, but if the pasta absorbs too much dressing, you can drizzle in a little extra olive oil before serving.
More Pasta Salad Recipes:
If you love Mediterranean food, check out my Mediterranean Chicken Bowls, a Flower Child copycat recipe.
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Mediterranean Orzo Salad
Ingredients
- 1 lb. Orzo Pasta
- 1 cup Grape or Cherry Tomatoes (sliced in half)
- 1 Hot House Cucumber (sliced)
- 1/4 cup Red Onion sliced
- 1 Red, Orange, or Yellow Pepper (diced)
- 1/4 cup Pepperoncinis
- 8 ounces Feta Cheese
- Kalamata or Green Olives (optional)
Greek Dressing:
- 2/3 cup Extra-Virgin Olive Oil
- 1/3 cup Red Wine Vinegar
- 1/2 teaspoon Garlic Powder (or 2 garlic cloves minced)
- 1 teaspoon Oregano
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Dijon mustard
- 2 teaspoons Honey or Sugar
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Cook the orzo. Bring a large pot of well-salted water to a boil. Cook orzo according to package directions. Drain and set aside.
- Make the dressing.In a jar or bowl, whisk together olive oil, red wine vinegar, garlic or garlic powder, oregano, Dijon mustard, salt, pepper, and honey. Add pepperoncini brine if using. Taste and adjust salt and seasoning, as desired.
- Assemble the salad.In a large bowl, combine cooled orzo, tomatoes, cucumber, red onion, orange pepper, pepperoncini, and olives (if using). Pour over 3/4 of the dressing and toss gently to coat.
- Add feta & finish.Fold in the feta. Add more dressing as needed (or save some to refresh leftovers). Finish with cracked black pepper and a pinch of red chili flakes if you like heat.
- Rest (key step).Let the salad sit 15–30 minutes before serving so the pasta absorbs the flavors. Serve chilled or at room temperature.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
THIS IS MY GO TO SALAD FOR THE SUMMER. I TAKE IT TO WORK EVERYDAY, AND I WILL SNEAK A COUPLE OF BITES WHILE CLEANING UP THE KITCHEN OR DOING LAUNDRY OR JUST BECAUSE I WANT TOO… I HAVE MADE THIS SALAD INTO WRAPS AND MY BOYS LOVE THEM. SO MUCH SO I KNOW THEY WOULD BE GREAT FOR A SCHOOL LUNCH TOO. THANKS AGAIN FOR ALL YOU DO TO MAKE MY LIFE A LITTLE BIT EASIER. GOD BLESS YOU…
The perfect summer side!! It holds up so well in the fridge and the dressing is so flavorful. 🙂