With Mediterranean-inspired flavors (feta! olives!) and fresh summer veggies, this easy Orzo Pasta Salad will be the talk of your next backyard get-together. Everyone will want the recipe, and who can blame them?! It’s the best orzo salad ever!

Why You’ll Love This Greek Orzo Pasta Salad Recipe

There’s Just Something About Orzo. It looks like rice! But it’s pasta! Like Couscous Salad, you could make the same salad with any other pasta shape and I don’t think I’d be nearly as excited about it as I am when I see that there’s orzo involved. (This Lemon Chicken Orzo Soup is another orzo winner.)
Bold Mediterranean Flavors. This isn’t a wimpy pasta salad with a sickly-sweet mayo dressing and maybe some dried dill if you’re lucky. This orzo salad packs a punch with tangy feta cheese, zesty red wine vinaigrette, briny olives, and lots of fresh basil.
Super Simple to Make. Boil the orzo, chop some veggies, and toss it all together. That’s about as complicated as this recipe gets. I don’t think there’s anything better for lazy summer days! (Well, maybe this Watermelon Salad.)
A Fabulous Addition to Summer BBQ Menus. Make it ahead and let it sit in the fridge until you’re ready to serve it.

Dry Orzo. I like to use whole wheat orzo, but regular orzo is absolutely fine.
Vegetables. English cucumber, grape or cherry tomatoes, and orange or yellow bell pepper. We’ve got a rainbow of colors here!
Chickpeas. These add some protein to the mix, so you can totally make this summer orzo pasta salad into a light lunch.
Feta Cheese. For the best flavor, I recommend buying block-style feta and crumbling it yourself rather than buying pre-crumbled feta.
Kalamata Olives. Briny, meaty, and definitely worth getting excited about.
Fresh Basil. The basil isn’t just a garnish here—we add lots of it, which gives this Greek-inspired pasta salad a bright, herbaceous flavor.
Dressing. We dress this orzo salad in a simple red wine vinaigrette that brings everything together. It’s similar to the dressing used for Greek Salad.

Make the Dressing. Whisk together all of the ingredients. Pour half of the dressing over the warm orzo.

Finish. Add the rest of the orzo pasta salad ingredients and toss to combine. Season to taste and chill until ready to serve; add more dressing before serving. ENJOY!

Try Another Cheese. Shaved Parmesan or mozzarella pearls can be swapped in for the feta.
Make It With Roasted Vegetables. For a different vibe, take a note from this Roasted Vegetable Salad and swap the fresh veggies with roasted. Roasted Zucchini, Roasted Eggplant, and Roasted Red Peppers would all work well.
Go For a Different Herb. Parsley would be great, as would mint. Or skip the herbs and throw in a few handfuls of peppery arugula.

Grilled Chicken. The bold flavors of the salad pair perfectly with Grilled Chicken Breast and Grilled Chicken Tenders made with this Chicken Marinade.
Lamb Meatballs. Serve this recipe for Lamb Meatballs over a bed of Mediterranean orzo pasta salad.
Other Chilled Salads. If you’re making this for a picnic or backyard get-together, serve orzo salad alongside Healthy Potato Salad, Fruit Salad, or 7 Layer Salad.

Cook the Orzo Properly. Overcooked orzo will become mushy, especially once you toss it in the dressing. Aim for al dente, where the pasta is cooked through but still retains a bit of bite.
Use Salted Water. Boiling the orzo in salted water really makes a difference in its flavor. Generously salt the water—don’t worry, you’ll pour most of that extra sodium down the drain, but your pasta will taste so much better!
Chill Before Serving. While the salad can be enjoyed at room temperature, it tastes even better when it’s had some time to chill in the fridge. This allows the flavors to meld together.