Greek Orzo Pasta Salad (Easy!)

Ingredients

• 227 g (8 oz)uncooked orzo pasta
• 1English cucumber
• 1 pint (about 473 ml)grape tomatoes
• 53 g (⅓ cup)red onion
• 35 g (⅓ cup)Kalamata olives
• 15 g (¼ cup)fresh parsley
• 1 batchVegan Greek Dressing, made with tahini

Instructions

1. 1

   Make the dressing

   Prepare one batch of Vegan Greek Dressing, choosing the tahini option rather than hummus. You can make it in advance and keep it in the fridge until needed.

2. 2

   Cook the orzo

   Cook the orzo according to the packet instructions until al dente. For the method here, boil it in salted water for about 7–8 minutes, stirring occasionally so it does not stick. Tip it carefully into a large mesh strainer, rinse with cool water to stop the cooking, then drain very well.

3. 3

   Prepare the vegetables

   While the orzo cooks, dice the cucumber, halve the grape tomatoes and finely dice the red onion. Halve the olives and roughly chop the parsley, removing the large stems. Put all the vegetables, olives and parsley in a large mixing bowl.

4. 4

   Toss the salad

   Add the drained orzo and dressing to the bowl. The salad is fairly generously dressed, so use less dressing if you prefer, then toss gently to combine.

5. 5

   Serve the salad

   Serve straight away at room temperature, or chill it in the fridge before serving.

What is Greek orzo salad?

Orzo is a small, rice-shaped pasta often used in Mediterranean-style dishes. This salad takes inspiration from Greek flavours, pairing briny olives and fresh herbs with crunchy vegetables and a tangy dressing.

The combination works because the orzo makes the salad substantial while cucumber, tomatoes and parsley bring freshness. A tahini-based vegan dressing coats the small pasta pieces and ties the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 5g protein, 30g carbs, 2g fat.

The orzo supplies most of the carbohydrates, while the vegetables and olives contribute additional flavour and texture. The tahini dressing provides much of the fat, and the pasta and dressing contribute some protein; pair a serving with a protein-rich side such as beans or grilled tofu to round out the plate.

Choosing the ingredients

Orzo: Use standard orzo for the texture described here, and check the packet if you need a gluten-free option. The cooking time can vary between brands, so use the packet directions as your guide.

Vegetables and olives: English cucumber has a crisp bite, while grape tomatoes add juicy sweetness. Kalamata olives bring a salty, savoury contrast, so taste the salad before adding any extra seasoning.

The key cooking step

Al dente pasta: Cook the orzo until it is tender but still slightly firm, rather than soft or mushy. Stir it occasionally as it boils to help prevent it catching on the bottom of the pan.

Cool and drain: Rinsing with cool water halts the cooking, which helps preserve the pasta's texture. Let it drain thoroughly so excess water does not dilute the dressing.

Getting the texture right

Even pieces: Dice the cucumber and onion, and halve the tomatoes and olives so they mix easily through the small pasta. Roughly chop the parsley after removing the larger stems.

Gentle tossing: Fold the dressing through the salad rather than stirring aggressively. This keeps the vegetables intact and distributes the dressing without crushing the tomatoes.

Timing and chilling

Prep alongside the pasta: Chop the vegetables while the orzo cooks to make good use of the 30-minute preparation window. The dressing can also be made ahead and refrigerated.

Serve it chilled or at room temperature: Either works, so choose according to when you are serving the salad. If chilling it first, give it a gentle toss before serving.

What to serve with it

As a side: Serve the salad with grilled vegetables, roasted aubergine or a simple green salad for a summer spread. Its olives and herbs make it a natural fit alongside other Mediterranean-inspired dishes.

As a lunch: It can also be served as a light standalone meal. Add a separate protein-rich dish alongside it if you want a more filling plate.

Recipe notes & tips

• Rinse the cooked orzo with cool water promptly to stop it cooking further.
• Drain the orzo thoroughly before adding the dressing.
• Chop the vegetables while the pasta cooks to keep preparation moving.
• Begin with less dressing if you prefer a lighter coating, then add more as needed.
• Taste before serving, as the Kalamata olives bring a naturally salty note.

Variations

• Add chickpeas: Fold in drained chickpeas for a heartier salad.
• Try another herb: Swap some of the parsley for fresh mint or dill.
• Add leafy greens: Stir in a handful of baby spinach just before serving.
• Include peppers: Dice red pepper for extra crunch and colour.
• Make it gluten-free: Use a gluten-free orzo-style pasta and follow its packet cooking instructions.

Common mistakes to avoid

• Overcooking the orzo: It can turn soft in the salad; cook it just until al dente.
• Skipping the rinse: Residual heat can keep cooking the pasta; rinse it with cool water after draining.
• Leaving excess water: A wet pasta base can thin the dressing; drain the orzo very well.
• Chopping unevenly: Large vegetable pieces can be awkward with small pasta; cut them into bite-sized pieces.
• Adding all the dressing automatically: The salad may be more heavily dressed than you like; start with less and adjust.

How to store

Keep leftovers in an airtight container in the fridge for up to about 4 days. Serve chilled or let the salad sit briefly at room temperature; the original method does not specify reheating.

Frequently asked questions