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Greek Orzo Pasta Salad with Feta and Olives

Greek orzo pasta salad with feta and olives featuring tender, rinsed-orzo that cools fast for a cold, Mediterranean-style pasta salad. Tossed with lemon-herb dressing, juicy tomatoes, crisp cucumber, briny Kalamata olives, and crumbled feta for a bright, make-ahead side.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill/rest 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Lunch, Side Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 cup dry orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 0.5 red onion, thinly sliced
  • 0.75 cup Kalamata olives, pitted and halved
  • 1 cup crumbled feta cheese
  • 0.5 cup roasted red peppers, sliced
  • 0.25 cup fresh parsley, roughly chopped
  • 2 tbsp fresh dill, chopped
Lemon-Herb Dressing
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Cook and cool the orzo
  1. Bring a large pot of salted water to a rolling boil, then cook the dry orzo according to package directions (about 8–10 minutes) until al dente, stirring occasionally so it stays loose.
  2. Drain the orzo and rinse under cold water to stop cooking, then spread it onto a sheet pan and drizzle with a little olive oil to prevent sticking.
  3. Let the orzo cool completely before assembling the salad so the feta doesn’t melt and the dressing coats evenly.
Make the lemon-herb dressing
  1. Whisk extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until emulsified and glossy.
  2. Taste the dressing and adjust salt or lemon as needed so it has a bright, balanced flavor.
Chop, toss, and finish
  1. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the Kalamata olives so every bite is evenly portioned.
  2. Roughly chop the parsley and chop the dill for a fresh, herb-forward finish.
  3. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, roasted red peppers, parsley, and dill, then toss gently to avoid breaking the orzo.
  4. Pour the lemon-herb dressing over the salad and toss to coat everything evenly, then fold in most of the crumbled feta while reserving a small handful for topping.
  5. Transfer to a serving bowl or platter, scatter the reserved feta over the top, add a few extra olive halves, then finish with a pinch of dried oregano and a drizzle of olive oil.
  6. Serve immediately at room temperature, or cover and refrigerate for at least 30 minutes to let the flavors meld.

Notes

Pro tip: rinse the orzo under cold water and fully cool it before tossing—this keeps the salad cold, prevents clumping, and helps the lemon-herb dressing cling. Refrigerate in a sealed container up to 3 days; it’s not recommended to freeze due to the feta and cucumber texture. For a dairy-light swap, use a crumbled feta-style plant-based cheese and taste for salt, since saltiness varies by brand.