Easy Greek Orzo Salad

Perfect for summer picnics, backyard BBQs, and cookouts of all kinds. Boldly flavored, it's a delicious salad we've been loving all season.

Much like one of my favorite Mediterranean Greek Chicken and Orzo Skillet recipes, this is a summer dish filled with Greek flavors that is utterly delicious.

If you're looking for an easy-to-make, last-minute side dish for a cookout or picnic, or a simple and delicious pasta salad, you'll love this recipe. Serve it as a side dish or even with a Mediterranean Charcuterie Board.

Easy to pull together at the last minute with fresh and pantry ingredients you may already have on hand.

Can we talk about lunches? While it's perfect for cookouts and grilling parties... It's incredible for lunches too. In fact, it's been mine this week. And it is SUCH a treat!

Orzo Salad Recipe Ingredients

Here's what you'll need to make this orzo pasta salad recipe: the exact measurements are in the recipe card at the bottom of this post:

• Orzo - a tiny shaped pasta perfect for pasta salads.
• Cherry tomatoes - give this pasta salad sweet bursts of flavor.
• Cucumbers - add refreshing flavor and crunch. I've used an English cucumber, but Persian cucumbers are delicious as well.
• Red onion - I love its subtle flavor. Dice them small.
• Greek olives - This brings a salty, briny Greek flavor that is beautiful with the cucumbers and tomatoes. I've used halved Kalamata olives.
• Feta cheese - Look for a block of feta as opposed to crumbled feta. It absolutely has the most flavor. If you can find one in the brine, all the better! Cube it and toss it in the salad.
• Fresh parsley - a simple to find (or grow) herb that makes all the difference in this salad.
• Sea salt and fresh black pepper

How to Make Greek Orzo Salad

I promised you this was a simple-to-make salad. Here's how easy it is:

Step 1: Cook the Orzo

Cook the orzo until it's al dente, about 7 minutes. Drain and rinse in cold water to stop the cooking.

Step 2: Chop the Veggies

While the orzo is cooking, dice the vegetables, chop the herbs, and feta. Once the orzo is cooked, toss it together.

Step 3: Make the Simple Vinaigrette

This is a simple recipe I love to keep in the refrigerator. It's absolutely perfect when made in a blender, but you can also simply whisk it together or shake it vigorously in a jar. Drizzle over the salad and toss together. And done!

Greek Orzo Salad Tips

• Cook the pasta al dente. I like to cook the orzo for about 7 to 8 minutes, just until it's cooked but still retains a bite.
• Cool the pasta before adding vegetables: This step is important because if you toss hot orzo with tomatoes, cucumbers, and onions, they will wilt and lose their crispness. Once you drain the orzo, run it through a couple of cycles in cold water (even iced) to speed up the process. Then let it cool to room temperature before assembling the salad.
• When making ahead: This is a simple salad to make at the last minute, but you can also make it ahead. And as I mentioned, it's delicious for lunches. I do like to toss the salad in a bit of olive oil after it's been sitting in the refrigerator.