Fresh, bright, and packed with Mediterranean flavor, this orzo pasta salad is a refreshing twist on the classic summer side. It’s loaded with crisp veggies and tossed in a citrusy olive oil dressing.

Perfect for backyard barbecues, picnics, or quick lunches, this colorful salad brings texture, tang, and a creamy finish thanks to briny olives and crumbled feta.

What You’ll Need for This Orzo Pasta Salad

Orzo pasta – The tender, rice-shaped pasta forms the hearty base and soaks up the vibrant dressing beautifully.
Olive oil – Adds a smooth, peppery richness and helps tie all the flavors together.
Freshly squeezed orange juice – Brings a zesty sweetness that balances the savory elements perfectly.
Mini cucumbers – Offer a cool, juicy crunch and refreshing bite in every forkful.
Tomatoes – Juicy and ripe, they provide a sweet, acidic brightness to the salad.
Bell pepper – Adds a vibrant pop of color and a crisp, sweet texture.
Red onion – Brings sharpness and crunch; soaking it tames the flavor without losing character.
Fresh parsley – Infuses the dish with herbal freshness and lightness.
Dry oregano – Lends a subtle earthiness and classic Mediterranean aroma.
Feta cheese – Creamy, salty crumbles add depth and richness to every bite.
Olives (optional) – Briny and bold, they enhance the savory notes if included.

How to Make It: Orzo Pasta Salad in Just a Few Steps

Boil the orzo in salted water until al dente, then rinse and cool it completely. This ensures it doesn’t continue to cook in the salad.

Chop all the veggies finely for an even texture and consistent crunch. Combine everything—veggies, herbs, and dressing—in a large mixing bowl.

Fold in the cooled orzo, mix thoroughly, then finish with feta and olives. Chill before serving or enjoy it fresh at room temperature.

Tips, Tricks & Tasty Twists

For a bolder flavor, swap orange juice with lemon juice or a splash of red wine vinegar. If you’re serving a crowd, double the batch—it disappears fast.

Try adding grilled chicken or chickpeas to turn it into a main dish. Use colorful heirloom tomatoes or switch out parsley for fresh dill or basil to change the flavor profile.

To tame the onion’s sharpness, don’t skip the water soak—it makes a noticeable difference. Always taste and adjust seasoning before serving for the best balance.

Keeping It Fresh: Storing Your Orzo Pasta Salad

Store leftover orzo pasta salad in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even better the next day.

If making ahead, keep the feta and olives separate until just before serving to preserve their texture. This salad does not freeze well due to the fresh vegetables, but it reheats gently if you prefer it slightly warm.