What’s the difference between Greek and Mediterranean orzo salad?

Greek orzo salad sticks to classic Greek ingredients like cucumbers, olives, and feta. Mediterranean versions often expand with sun-dried tomatoes, roasted peppers, or spinach for more variety.

Can I use pesto in orzo pasta salad?

Absolutely. Pesto brings a rich, herbaceous flavor that turns this dish into a creamy, satisfying option. Add roasted veggies or mozzarella for extra texture.

How do I make orzo pasta salad dressing?

Whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. For creamier versions, mix in pesto or a spoon of Greek yogurt.

Is Italian orzo salad different from Greek?

Yes. Italian orzo salad often includes mozzarella, basil, tomatoes, and sometimes salami (which you can skip), leaning into Italian flavors rather than the briny, sharp tones of Greek ingredients.

Orzo Pasta Salad – Fresh Twist, 3 Bold Variations, Loved by All

Name: Orzo Pasta Salad: Fresh, Zesty, and Perfect for Summer Days
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Mediterranean
Ingredients: 1½ cups dry orzo pasta; 1 recipe Greek salad dressing; 1 tablespoon red wine vinegar; 1 tablespoon fresh lemon juice; ½ teaspoon oregano; ¼ teaspoon sea salt; 2 Persian cucumbers, halved and sliced; 2 cups cherry tomatoes, halved; 1 cup cooked chickpeas, rinsed; 4 ounces feta cheese, cubed; ⅓ cup thinly sliced red onion; ½ cup pitted Kalamata olives; 1 cup fresh basil and/or mint; Freshly ground black pepper

Orzo Pasta Salad: Fresh, Zesty, and Perfect for Summer Days

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This refreshing orzo pasta salad combines feta, olives, cucumbers, and cherry tomatoes in a zesty Greek-inspired dressing. Perfect for lunch, picnics, or as a vibrant side dish.

Author: Emily Parker
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 6 servings 1x
Category: Salad
Method: Boiled
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

1½ cups dry orzo pasta
1 recipe Greek salad dressing
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon oregano
¼ teaspoon sea salt
2 Persian cucumbers, halved and sliced
2 cups cherry tomatoes, halved
1 cup cooked chickpeas, rinsed
4 ounces feta cheese, cubed
⅓ cup thinly sliced red onion
½ cup pitted Kalamata olives
1 cup fresh basil and/or mint
Freshly ground black pepper

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Instructions

1. Bring a large pot of salted water to a boil. Cook orzo slightly past al dente.
2. Drain and toss orzo with olive oil. Spread on a baking sheet to cool.
3. Whisk dressing with vinegar, lemon juice, oregano, and salt.
4. In a large bowl, combine orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives.
5. Drizzle dressing over the salad and toss gently to coat.
6. Add half the herbs and season with black pepper.
7. Garnish with remaining herbs and serve.

Notes

Store in the fridge for up to 3 days.
Add fresh herbs just before serving to prevent wilting.
Drizzle extra olive oil if salad dries out in the fridge.

Nutrition

Serving Size: 1.5 cups
Calories: 290
Sugar: 4g
Sodium: 420mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 9g
Cholesterol: 20mg

Find it online: https://www.flavourrecipe.com/orzo-pasta-salad/