Fresh and zesty Greek Orzo Pasta Salad with artichoke hearts, cucumber, tomato, feta, olives, and lemon juice. The perfect crowd-pleaser for any occasion.
You know those dishes that somehow become family legends without you even trying? This Greek Orzo Pasta Salad is one of those. It all started one summer when I threw together whatever I could find in the fridge for a last-minute backyard barbecue. We’re talking artichoke hearts, a random cucumber, a chunk of feta that was this close to going bad, and some orzo I’d bought on impulse because it looked fancy.
I didn’t expect much, to be honest. I was basically praying it wouldn’t be a total flop. But as soon as it hit the table, people were hooked. You know how relatives can be brutal with their feedback, right? Well, even my picky uncle who usually critiques everything like he’s a judge on Top Chef went back for seconds.
Ever since, it’s been my go-to whenever I’m asked to bring a dish to a party. And let’s be real, the fact that it’s easy and can be made ahead of time? That’s just icing on the cake. Or… feta on the salad? Okay, that was a stretch. But you get it.
Why You’ll Love This Greek Orzo Pasta Salad Recipe?
So what makes this Greek Orzo Pasta Salad such a hit? Let’s break it down:
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Insanely Flavorful: It’s not just a boring pasta salad. The tangy lemon juice, salty feta, and briny olives pack a serious punch.
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Great for Make-Ahead: In fact, I swear it tastes even better the next day. Those flavors need time to mingle, like guests at a good party.
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Endlessly Customizable: Want to throw in some grilled chicken or roasted red peppers? Go for it. This salad won’t complain.
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Fresh and Vibrant: The veggies keep it feeling light and refreshing, even when you’re eating it out of the fridge at midnight. Yes, I’ve done that.
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Perfect for Any Occasion: BBQs, potlucks, casual family dinners, or just something to meal-prep for the week. It fits anywhere.
Ingredient Notes:
Alright, let’s talk ingredients. Because let’s be honest—sometimes it’s all about what you’ve got hiding in the fridge.
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Orzo Pasta: I love using orzo because it’s like rice but… cooler? It soaks up the dressing like a sponge, which means flavor in every bite.
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Marinated Artichoke Hearts: I swear these are the secret weapon. The marinade itself adds extra flavor, so don’t just toss it out. Pour it over the salad at the end and thank me later.
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Cucumber: Adds that crisp, refreshing crunch that makes you feel like you’re eating something healthier than you probably are.
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Tomato: Seed it first so you don’t end up with a soggy mess. Plus, it helps the tomatoes keep their bright flavor.
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Red Onion: I love the sharpness, but if you’re not a fan of that raw onion bite, you can soak the chopped onions in cold water for a few minutes to mellow them out.
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Feta Cheese: Salty, creamy, and a little decadent. Don’t skip it. Seriously.
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Black Olives: They’re the briny best friend this salad never knew it needed. Kalamata olives work great, too.
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Parsley: Adds freshness. I’ve also thrown in some dill when I’ve had it on hand, and it’s a total game-changer.
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Lemon Juice: Brightens everything up and ties all the flavors together. And if you love it extra tangy, go heavy-handed with it.
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Oregano & Lemon Pepper: Just a pinch of each to pull everything together.
How To Make Greek Orzo Pasta Salad?
Making this Greek Orzo Pasta Salad is almost too easy. Like, I’m almost embarrassed to call it a recipe. But here we go.
Want To Save This Recipe?
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Cook the Orzo:
Start by boiling a large pot of lightly salted water. Throw in your orzo and cook until it’s al dente—usually about 8 to 10 minutes. Drain it well and let it cool. Nobody likes mushy pasta. -
Prep the Veggies & Other Goodies:
While the orzo cools, chop up your cucumber, tomato, red onion, parsley, and artichoke hearts. Oh, and don’t toss the artichoke marinade—it’s gold. Save it for later. -
Combine Everything:
In a big ol’ bowl, mix the cooled orzo with the chopped veggies, feta, olives, parsley, lemon juice, oregano, and lemon pepper. Toss it until everything’s coated evenly. -
Let it Chill:
Pop that bowl in the fridge for at least an hour. Trust me, the longer it sits, the better it tastes. This is the kind of salad that loves a good nap. -
Finish and Serve:
Before serving, drizzle that saved artichoke marinade over the salad and give it one last toss. Dig in and enjoy!
Storage Options:
This salad stores like a dream. Just keep it in an airtight container in the fridge, and it’ll be good for up to 4 days. It’s one of those dishes that actually gets better after chilling out for a bit.
Variations and Substitutions:
Here’s where you get to play around and make it your own.
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Add Protein: Toss in some grilled chicken, shrimp, or chickpeas.
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Fresh Herbs: Dill, mint, or even basil could take this salad in a whole new direction.
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Switch the Pasta: Not feeling orzo? Try bowties, rotini, or even penne.
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Make it Vegan: Swap the feta for a plant-based alternative or skip it altogether.
What to Serve with Greek Orzo Pasta Salad?
Looking for the perfect pairing? Here are some ideas:
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Grilled chicken or lamb.
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Fresh pita bread or chips.
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Hummus or tzatziki.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! It’s actually better after sitting for a few hours.
Can I use a different pasta?
Totally. Any small pasta shape will work, but orzo is my favorite.
Is it gluten-free?
Just swap the orzo for gluten-free pasta, and you’re good to go.
Alright, that’s it. Now you’ve got a killer Greek Orzo Pasta Salad recipe to whip up whenever you need something fresh, flavorful, and just a little bit fancy. Give it a try and let me know what you think. Seriously, I can’t wait to hear if it becomes a staple in your kitchen like it has in mine!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Greek Orzo Pasta Salad
Ingredients
Pasta Salad:
- 1 ½ cups uncooked orzo pasta
- 2 6-ounce cans marinated artichoke hearts, drained (reserve marinade)
- 1 cucumber seeded and chopped
- 1 tomato seeded and chopped
- 1 red onion chopped
- 1 cup crumbled feta cheese
- 1 2-ounce can black olives, drained
- ¼ cup chopped fresh parsley
Dressing:
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon lemon pepper
Instructions
Cook the Orzo:
- Begin by bringing a large pot of lightly salted water to a boil over high heat. Add the orzo pasta and cook until al dente, approximately 8 to 10 minutes. Drain the pasta thoroughly and allow it to cool to room temperature.
Prepare the Vegetables and Artichokes:
- While the pasta cools, chop the cucumber, tomato, red onion, and parsley. Drain the marinated artichoke hearts, reserving the marinade for later use.
Combine Ingredients:
- In a large mixing bowl, combine the cooled orzo pasta, chopped cucumber, tomato, red onion, parsley, artichoke hearts, feta cheese, and black olives. Gently toss to ensure even distribution of all ingredients.
Prepare the Dressing:
- In a separate small bowl, whisk together the lemon juice, oregano, and lemon pepper. Pour this dressing over the pasta salad mixture and toss to coat evenly.
Refrigerate:
- Cover the salad and refrigerate for a minimum of 1 hour to allow the flavors to meld.
Finish and Serve:
- Just before serving, drizzle the reserved artichoke marinade over the salad and give it a final toss. Serve chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
