Go Back
+ servings

Greek Orzo Pasta Salad

Print Recipe
A simple, satisfying Greek orzo salad recipe that’s delicious enjoyed cold or warm! How to make orzo pasta salad with olives, tomatoes, and optional feta cheese.
Course Lunch & Dinner, Salad, Side Dish
Cuisine Mediterranean
Keyword greek orzo, greek orzo pasta salad, greek orzo salad, mediterranean orzo salad, orzo pasta salad
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 8 cups
Calories 246


  • 16 oz orzo pasta
  • drizzle of extra-virgin olive oil (or butter)
  • 1 lemon juice & zest
  • ¾ cup kalamata olives chopped
  • 1 cup cherry tomatoes chopped
  • ¼ cup fresh parsley chopped
  • salt & pepper to taste
  • ½ cup crumbled feta (optional, if served cold)


  • Cook orzo pasta according to package directions.
  • Drain pasta, transfer to a bowl, and toss with olive oil or butter.
  • Add lemon juice and zest, olives, tomatoes, parsley, and season to taste with salt and pepper. (Add feta cheese if desired.)
  • Mix well to integrate, serve, and enjoy!
  • Store in an airtight container in the fridge for 5-7 days.
  • Serve cold as a refreshing pasta salad, or reheat to enjoy warm!
  • Yields ~8 cups Greek orzo pasta salad.


Serving: 1cup | Calories: 246kcal | Carbohydrates: 45g | Protein: 7g | Fat: 5g | Fiber: 3g | Sugar: 1g