Vegetarian Greek Orzo Pasta Salad

If you ask me, Greek pasta salads are always a good idea.

This cool and refreshing side dish brings together tender orzo with crisp cucumbers, juicy tomatoes, and briny olives. The red wine vinegar and lemon juice create a bright dressing that ties everything together.

It’s loaded with red onion, orange bell pepper, and plenty of fresh herbs for a Mediterranean twist. Crumbled feta cheese and a splash of olive brine add that salty, tangy finish that makes this salad hard to resist.

It’s a go-to recipe for potlucks and barbecues, the kind of dish that actually tastes better after sitting in the fridge for a few hours.

What Kind of Orzo Should I Use?

Regular white orzo works perfectly fine for this salad, and it’s what you’ll find most easily at any grocery store. If you want to add a bit more nutrition and a nuttier flavor, whole wheat orzo is a great option that holds up well in pasta salads. 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. The key is to cook your orzo until it’s al dente and then rinse it with cold water to stop the cooking process, which helps keep it from getting too soft and sticky in your salad.

Options for Substitutions

This Greek-inspired salad is pretty forgiving when it comes to swaps:

• Orzo: While orzo gives this salad its signature texture, you can use other small pasta shapes like ditalini, acini di pepe, or even couscous. Just cook according to package directions and adjust the cooking time accordingly.
• Kalamata olives: If you’re not a fan of kalamata olives or can’t find them, try green olives, Castelvetrano olives, or even black olives. Each will give a slightly different flavor profile.
• Red wine vinegar: White wine vinegar or apple cider vinegar work well here. You might want to add a tiny pinch of sugar if using apple cider vinegar to balance the flavor.
• Feta cheese: For a milder option, try crumbled goat cheese. If you need a dairy-free version, simply omit it or use a plant-based feta alternative.
• Orange bell pepper: Any color bell pepper works great – red, yellow, or green. Red peppers are sweeter while green are more bitter, so pick based on your taste preference.
• Fresh vegetables: Feel free to add or swap in other Mediterranean vegetables like artichoke hearts, sun-dried tomatoes, or fresh spinach to make this salad your own.

Watch Out for These Mistakes While Cooking

The biggest mistake with orzo pasta salad is undercooking the orzo – since you’re serving it cold, you actually want to cook it one minute longer than the package directions to ensure it stays tender and doesn’t turn hard and chewy once chilled.

Another common error is skipping the rinse step after draining, which leaves excess starch on the pasta and makes everything clump together instead of staying light and separate.

To keep your salad from becoming watery, make sure to seed your cucumbers and cut your tomatoes into halves rather than chunks, as both vegetables release moisture over time.

Finally, always add the feta cheese right before serving rather than mixing it in ahead of time, since the acid in the dressing will break down the cheese and turn it mushy if it sits too long.

What to Serve With Greek Orzo Pasta Salad?

This pasta salad is pretty filling on its own, but it pairs beautifully with grilled chicken, lamb kebabs, or even some simple grilled shrimp if you want to add protein. I love serving it alongside other Mediterranean dishes like hummus, tzatziki, and warm pita bread for a full spread that everyone can dig into. It’s also great as a side dish at barbecues next to grilled meats or fish, and leftovers make an easy lunch the next day. If you’re keeping things vegetarian, some crispy falafel or spanakopita would round out the meal nicely.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours because the flavors really 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 before serving since the dressing can settle at the bottom.

Make Ahead: Greek orzo salad is perfect for making ahead! I usually prep it the night before a party or potluck. Just hold off on adding the feta until right before serving so it stays nice and crumbly instead of getting too soft.

Refresh: If your salad seems a bit dry after a day or two in the fridge, just drizzle a little extra olive oil and a squeeze of lemon juice over it and toss well. The orzo tends to soak up the dressing as it sits, so this brings it right back to life.

Estimated Nutrition

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

• Calories: 1700-1850
• Protein: 45-55 g
• Fat: 70-80 g
• Carbohydrates: 220-240 g

Ingredients

For the dressing:

• 4 tbsp red wine vinegar
• 3 tbsp lemon juice (freshly squeezed for best flavor and aroma)
• 1/4 cup olive oil (I prefer Bertolli Extra Virgin for this)
• 1/2 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp salt
• 1 fl oz olive brine

For the salad:

• 16 oz orzo (I always use Barilla for a perfect al dente texture)
• 1/2 cup kalamata olives (pitted and sliced into 1/4-inch rounds)
• 1/3 cup red onion (finely diced into 1/8-inch pieces)
• 3 cups cucumber (peeled and diced into 1/2-inch cubes)
• 1 pint grape tomatoes
• 1 orange bell pepper
• 1/2 cup feta cheese (crumbled, I like President for extra creaminess)
• 1/4 cup fresh parsley (chopped)

Step 1: Prepare the Vegetables

• 3 cups cucumber
• 1 pint grape tomatoes
• 1/3 cup red onion
• 1 orange bell pepper
• 1/2 cup kalamata olives
• 1/4 cup fresh parsley

While the water comes to a boil, prep all your vegetables to save time later.

Peel and dice the cucumber into 1/2-inch cubes, halve the grape tomatoes, dice the red onion into fine 1/8-inch pieces, and dice the orange bell pepper into similar-sized pieces.

Pit and slice the kalamata olives into 1/4-inch rounds.

Chop the fresh parsley and set aside.

Having everything prepped and ready means you can quickly assemble the salad once the pasta cools slightly, which is key to building great flavor before the vegetables release too much liquid.

Step 2: Cook the Orzo

• 16 oz orzo

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

Cook according to the package directions plus 1 minute—this gives you that perfect al dente texture with just a slight bite to it.

Once cooked, drain the pasta and rinse it briefly under cool water to stop the cooking process and remove excess starch.

Don’t rinse it too much though; a light rinse is all you need to prevent clumping.

Step 3: Build the Dressing Base with Aromatics

• 4 tbsp red wine vinegar
• 3 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp salt
• 1 fl oz olive brine
• 1/3 cup red onion
• 1/2 cup kalamata olives

In a large mixing bowl, whisk together the red wine vinegar, fresh lemon juice, olive oil, garlic powder, oregano, salt, and olive brine.

I like to let this mixture sit for a moment after whisking so the dried herbs can hydrate and release their flavors.

Immediately add the diced red onion and sliced kalamata olives to this dressing—the acidity and brine will slightly soften and marinate the onions, muting their raw bite while building complex flavor.

Step 4: Combine Pasta and Vegetables

• dressing mixture from Step 3
• cooked orzo from Step 2
• 3 cups cucumber
• 1 pint grape tomatoes
• 1 orange bell pepper

Add the warm orzo directly to the dressing base along with the cucumber, tomatoes, and bell pepper.

The warmth of the pasta helps it absorb the dressing more effectively, which is where all the flavor comes from.

Toss everything together gently but thoroughly, making sure every piece of pasta gets coated with the vinaigrette.

Let this sit for 5-10 minutes, tossing occasionally, so all the flavors can meld together.

Step 5: Finish with Cheese and Fresh Herbs

• 1/2 cup feta cheese
• 1/4 cup fresh parsley
• combined salad from Step 4

Just before serving, gently fold in the crumbled feta cheese and fresh chopped parsley.

I always wait until the last moment to add the feta because it’s delicate and can break down too much if mixed in earlier.

The parsley adds a bright, fresh note that ties everything together beautifully.

Vegetarian Greek Orzo Pasta Salad

Delicious Vegetarian Greek Orzo Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 1775

Ingredients Method

Ingredients

  

For the dressing::

• 4 tbsp red wine vinegar
• 3 tbsp lemon juice (freshly squeezed for best flavor and aroma)
• 1/4 cup olive oil (I prefer Bertolli Extra Virgin for this)
• 1/2 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp salt
• 1 fl oz olive brine

For the salad::

• 16 oz orzo (I always use Barilla for a perfect al dente texture)
• 1/2 cup kalamata olives (pitted and sliced into 1/4-inch rounds)
• 1/3 cup red onion (finely diced into 1/8-inch pieces)
• 3 cups cucumber (peeled and diced into 1/2-inch cubes)
• 1 pint grape tomatoes
• 1 orange bell pepper
• 1/2 cup feta cheese (crumbled, I like President for extra creaminess)
• 1/4 cup fresh parsley (chopped)

Method

 

1. While the water comes to a boil, prep all your vegetables to save time later. Peel and dice the cucumber into 1/2-inch cubes, halve the grape tomatoes, dice the red onion into fine 1/8-inch pieces, and dice the orange bell pepper into similar-sized pieces. Pit and slice the kalamata olives into 1/4-inch rounds. Chop the fresh parsley and set aside. Having everything prepped and ready means you can quickly assemble the salad once the pasta cools slightly, which is key to building great flavor before the vegetables release too much liquid.
2. Bring a large pot of salted water to a rolling boil and add the orzo. Cook according to the package directions plus 1 minute—this gives you that perfect al dente texture with just a slight bite to it. Once cooked, drain the pasta and rinse it briefly under cool water to stop the cooking process and remove excess starch. Don't rinse it too much though; a light rinse is all you need to prevent clumping.
3. In a large mixing bowl, whisk together the red wine vinegar, fresh lemon juice, olive oil, garlic powder, oregano, salt, and olive brine. I like to let this mixture sit for a moment after whisking so the dried herbs can hydrate and release their flavors. Immediately add the diced red onion and sliced kalamata olives to this dressing—the acidity and brine will slightly soften and marinate the onions, muting their raw bite while building complex flavor.
4. Add the warm orzo directly to the dressing base along with the cucumber, tomatoes, and bell pepper. The warmth of the pasta helps it absorb the dressing more effectively, which is where all the flavor comes from. Toss everything together gently but thoroughly, making sure every piece of pasta gets coated with the vinaigrette. Let this sit for 5-10 minutes, tossing occasionally, so all the flavors can meld together.
5. Just before serving, gently fold in the crumbled feta cheese and fresh chopped parsley. I always wait until the last moment to add the feta because it's delicate and can break down too much if mixed in earlier. The parsley adds a bright, fresh note that ties everything together beautifully.