Tasty Orzo Pasta Salad

Here is my favorite orzo pasta salad recipe, loaded with cherry tomatoes, cucumbers, chickpeas, feta cheese, and Kalamata olives, all tossed in a simple lemon and red wine vinegar dressing.

This pasta salad is perfect for summer potlucks and picnics. I love making a big batch on Sunday because it actually tastes better the next day once all the flavors have had time to blend together. Plus, it’s filling enough to be a meal on its own!

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What Kind of Orzo Pasta Should I Use?

Regular orzo pasta works perfectly fine for this salad, and you’ll find it in the pasta aisle of pretty much any grocery store. If you’re looking for a healthier option, whole wheat orzo adds a nice nutty flavor and extra fiber, though it will give your salad a slightly darker color. You can also use gluten-free orzo if that’s what you need – just keep an eye on it while cooking since it can get mushy faster than regular orzo. Whatever type you choose, make sure to cook it al dente and rinse it with cold water after draining to stop the cooking process and keep the pasta from clumping together in your salad.

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Options for Substitutions

This pasta salad is pretty forgiving, so feel free to make these swaps based on what you have:

• Orzo pasta: You can use other small pasta shapes like ditalini, small shells, or even couscous. Just cook according to package directions and keep the same measurements.
• Persian cucumbers: Regular cucumbers work fine – just remove the seeds if they’re large and watery. English cucumbers are another good option.
• Feta cheese: If you’re not a feta fan, try crumbled goat cheese or small mozzarella balls (bocconcini) cut into pieces. For a dairy-free version, just leave it out or add some toasted pine nuts for texture.
• Chickpeas: White beans or cannellini beans make a great substitute. You could also use grilled chicken for extra protein.
• Kalamata olives: Any pitted olives will do – try green olives, Castelvetrano, or even black olives if that’s what you have on hand.
• Fresh herbs: While fresh basil and mint give the best flavor, you can use parsley or dill instead. In a pinch, use 1-2 teaspoons of dried herbs, but add them to the dressing first to let them rehydrate.

Watch Out for These Mistakes While Cooking

The biggest mistake with orzo pasta salad is overcooking the orzo, which turns it mushy and clumpy – cook it just until al dente (usually 1-2 minutes less than the package directions) since it will continue to soften as it sits in the dressing.

Skipping the cooling step is another common error that can make your salad warm and wilted, so always spread the drained orzo on a baking sheet and let it cool completely before mixing with the vegetables.

To keep your pasta from sticking together, toss it with a bit of olive oil right after draining, and don’t add the feta cheese until just before serving – adding it too early can cause it to break down and make the salad watery.

For maximum flavor, let the salad sit in the fridge for at least 30 minutes before serving, which gives the orzo time to soak up all that tasty dressing.

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What to Serve With Orzo Pasta Salad?

This orzo pasta salad is packed with Mediterranean flavors, so it pairs beautifully with grilled chicken, lamb kebabs, or even some simple grilled shrimp. I love serving it alongside other Greek-inspired dishes like spanakopita or stuffed grape leaves for a full mezze-style spread. It’s also great as a side dish at summer cookouts next to burgers or grilled vegetables, and the leftovers make an easy lunch on their own. If you want to round out the meal, add some warm pita bread and hummus on the side for extra dipping and scooping.

Storage Instructions

Store: This orzo pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to give it a good stir and add a splash of lemon juice or olive oil before serving since the pasta tends to soak up the dressing.

Make Ahead: I love making this salad the night before a potluck or picnic. Just hold off on adding the fresh herbs until right before serving so they stay bright and fresh. Everything else can hang out together in the fridge, which actually makes the salad taste even better!

Serve: This salad is best served cold or at room temperature. If you’ve had it in the fridge, let it sit out for about 15 minutes before serving to take the chill off. Give it a taste and adjust the seasoning with a bit more salt, pepper, or a drizzle of dressing if needed.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1050
• Protein: 32-36 g
• Fat: 36-44 g
• Carbohydrates: 120-130 g

Ingredients

For the dressing:

• 2 tbsp red wine vinegar
• 1 1/2 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 cup extra-virgin olive oil
• 1/4 tsp red pepper flakes

For the salad:

• 1 1/2 cups orzo pasta
• 2 Persian cucumbers, diced
• 2 cups cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 5 oz feta cheese, crumbled into large chunks
• 1/2 cup red onion, finely diced
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup fresh basil, torn
• 1/2 tsp freshly ground black pepper

Step 1: Prepare the Dressing and Mise en Place

• 2 tbsp red wine vinegar
• 1 1/2 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 cup extra-virgin olive oil
• 1/4 tsp red pepper flakes
• 2 Persian cucumbers
• 2 cups cherry tomatoes
• 1 can chickpeas, drained and rinsed
• 5 oz feta cheese
• 1/2 cup red onion
• 1/2 cup Kalamata olives
• 1 cup fresh basil

While you prepare to cook the pasta, whisk together the red wine vinegar, lemon juice, dried oregano, and sea salt in a small bowl until the salt dissolves.

Slowly whisk in the extra-virgin olive oil and red pepper flakes to emulsify the dressing.

Set aside.

Meanwhile, dice the Persian cucumbers, halve the cherry tomatoes, drain and rinse the chickpeas, crumble the feta into large chunks, finely dice the red onion, halve the Kalamata olives, and tear the fresh basil.

Having everything prepped and ready will make assembly quick and keep the salad fresh.

Step 2: Cook the Orzo Pasta

• 1 1/2 cups orzo pasta
• dressing from Step 1

Bring a large pot of salted water to a boil and add the orzo pasta.

Cook according to package instructions, usually about 9-10 minutes, stirring occasionally to prevent sticking.

The pasta should be tender but still have a slight bite to it.

Drain the pasta in a colander, then immediately toss it with a little of the dressing to prevent it from sticking together as it cools.

Step 3: Cool the Pasta and Assemble the Salad

• cooked orzo from Step 2
• prepared vegetables and proteins from Step 1

Spread the dressed orzo on a baking sheet or large plate to cool for about 5 minutes—this prevents the warm pasta from wilting the delicate basil and ensures a better texture.

Transfer the cooled orzo to a large serving bowl and add the cucumbers, tomatoes, chickpeas, feta chunks, red onion, and Kalamata olives from Step 1.

I like to add the feta in larger chunks rather than crumbling it finely, as it holds up better and creates nice bites throughout the salad.

Step 4: Dress and Finish the Salad

• dressing from Step 1
• 1 cup fresh basil from Step 1
• 1/2 tsp freshly ground black pepper

Pour the remaining dressing over the salad, add the torn fresh basil and freshly ground black pepper, then toss gently but thoroughly to coat everything evenly.

Taste and adjust seasoning if needed—you may want a touch more salt or a squeeze of lemon depending on your preference.

Let the salad sit for 5-10 minutes before serving to allow the flavors to meld together beautifully.

Tasty Orzo Pasta Salad

Delicious Tasty Orzo Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6 servings

Calories 1000 kcal

Ingredients

  

For the dressing

• 2 tbsp red wine vinegar
• 1 1/2 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 cup extra-virgin olive oil
• 1/4 tsp red pepper flakes

For the salad

• 1 1/2 cups orzo pasta
• 2 Persian cucumbers, diced
• 2 cups cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 5 oz feta cheese, crumbled into large chunks
• 1/2 cup red onion, finely diced
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup fresh basil, torn
• 1/2 tsp freshly ground black pepper

Instructions

 

• While you prepare to cook the pasta, whisk together the red wine vinegar, lemon juice, dried oregano, and sea salt in a small bowl until the salt dissolves. Slowly whisk in the extra-virgin olive oil and red pepper flakes to emulsify the dressing. Set aside. Meanwhile, dice the Persian cucumbers, halve the cherry tomatoes, drain and rinse the chickpeas, crumble the feta into large chunks, finely dice the red onion, halve the Kalamata olives, and tear the fresh basil. Having everything prepped and ready will make assembly quick and keep the salad fresh.
• Bring a large pot of salted water to a boil and add the orzo pasta. Cook according to package instructions, usually about 9-10 minutes, stirring occasionally to prevent sticking. The pasta should be tender but still have a slight bite to it. Drain the pasta in a colander, then immediately toss it with a little of the dressing to prevent it from sticking together as it cools.
• Spread the dressed orzo on a baking sheet or large plate to cool for about 5 minutes—this prevents the warm pasta from wilting the delicate basil and ensures a better texture. Transfer the cooled orzo to a large serving bowl and add the cucumbers, tomatoes, chickpeas, feta chunks, red onion, and Kalamata olives from Step 1. I like to add the feta in larger chunks rather than crumbling it finely, as it holds up better and creates nice bites throughout the salad.
• Pour the remaining dressing over the salad, add the torn fresh basil and freshly ground black pepper, then toss gently but thoroughly to coat everything evenly. Taste and adjust seasoning if needed—you may want a touch more salt or a squeeze of lemon depending on your preference. Let the salad sit for 5-10 minutes before serving to allow the flavors to meld together beautifully.