Greek Orzo Pasta Salad is a fresh mix of tender orzo, juicy tomatoes, olives, sweet corn, herbs, and feta tossed in a simple lemon dressing. My sister’s absolute favorite salad!
author’s note
Livi’s All-Time Favorite Salad
When my sister was pregnant with her first, there was very little she could eat. Even after the nausea eased, most foods still didn’t sound good. So when I brought this salad to a family get-together, I expected her to pass on it.
That definitely did not happen. I’m pretty sure no one else even got a chance to try it.
From then on, my family knew this was the salad to bring anytime Livi was coming. She lived on it through the rest of her pregnancy, and years later, it’s still her favorite. I still get a picture every couple of months of a fresh batch in her fridge.
If that doesn’t convince you this Greek Orzo Pasta Salad deserves a spot on your roster, I don’t know what will, haha! It’s light, refreshing, and reliable for meal prep. I hope you love it!
Greek Orzo Pasta Salad Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Orzo Pasta | Cook in well-salted water so the pasta has flavor. Rinse under cold water after draining to stop the cooking and keep it from sticking together. |
| Cherry & grape tomatoes | Use ripe, sweet tomatoes for the best flavor. It is satisfying to using two colors, but one works great too. |
| Kalamata olives & feta cheese | These add the classic salty Mediterranean flavor. Buy block feta and crumble it yourself for the best possible flavor. |
| Fresh corn, red onion & parsley | Fresh corn adds sweetness and a really nice crunch. Use it raw or grill it for a smokier flavor. If the red onion is strong, soak it in ice cold water for 10 minutes. |
| Lemon, olive oil, garlic & Dijon | This simple dressing makes the salad bright and fresh. Fresh lemon zest adds a lot of flavor, so don’t skip it. |
How To Make Greek Orzo Pasta Salad
- 1. Make dressing: Shake dressing ingredients in a jar; refrigerate.
- 2. Cook orzo: Boil in salted water, then drain, rinse, and cool.
- 3. Prep salad: Chop the veggies and add to a large bowl with feta.
- 4. Add corn: Grill if desired, then cut kernels from the cob.
- 5. Toss & chill: Add orzo and dressing, toss well, chill, then serve!
Featured Comment
“Served this for dinner and it has instantly become a family favorite recipe in our home! satisfying!”
– Sara
Storage
Greek orzo pasta salad keeps for 3-5 days in the fridge. Store the dressing separately and add it to individual portions when serving for the best texture. The olives and red onion get stronger as it sits, so You can store those separately if I’m meal prepping.
More satisfying Salad Recipes:
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Quinoa Salad
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