Greek Orzo Salad with Feta, Cucumber and Olives

Greek Orzo Pasta Salad

This recipe is simple to prepare, stores well in the refrigerator, and travels easily for potlucks or picnics. It works as a substantial lunch on busy weekdays and pairs beautifully with grilled meats at backyard gatherings.

The salad hits all the right notes: a satisfying protein from the chicken, fresh leafy greens for bulk, a juicy burst from cherry tomatoes, and salty depth from Kalamata olives and feta. Texturally it’s pleasing too—tender orzo contrasts with crunchy bell pepper and the chew of marinated artichokes.

It’s a highly adaptable dish. Swap ingredients to suit dietary needs or what you have on hand—omit the chicken for a vegetarian version, add chickpeas for plant-based protein, or include more vegetables for extra color and nutrients.

Serve chilled or at room temperature. Because the orzo is dressed while warm, it soaks up flavor and the salad develops even more depth after a few hours in the fridge.

Why You’ll Love This Dish

• Meal-Prep Friendly – Keeps well for several days in an airtight container and often tastes better after the flavors meld.
• Fresh + Hearty – Balanced combination of tender orzo, lean grilled chicken, and crisp vegetables that fills you up without being heavy.
• Customizable – Easy to swap or add ingredients: cucumbers, chickpeas, extra feta, or different peppers.
• Quick to Make – Minimal chopping and a short boil make this a fast side or main-dish salad.

Recipe Shopping List

Here are the main ingredients you’ll need. For exact quantities and a printable recipe card, see the recipe section below.

• Orzo Pasta – Small, rice-shaped pasta that holds dressing well and gives great texture to pasta salads.
• Grilled Chicken Breasts – Provides protein and makes the salad substantial; leftover grilled chicken works perfectly.
• Baby Spinach – Mild, tender greens that bulk up the salad without overpowering the other flavors.
• Cherry Tomatoes – Halved or quartered, they add sweetness, acidity, and color.
• Kalamata Olives – Sliced, for briny richness that complements the feta.
• Crumbled Feta Cheese – Salty and creamy, a classic finishing touch for Greek-style salads.
• Marinated Artichoke Hearts – Chopped for a tender, slightly tangy component that deepens the flavor profile.
• Jarred Yellow Banana Peppers – Chopped; they add mild heat and a vinegary brightness that cuts through the richness.
• Red Bell Pepper – Diced for crunch and a subtle sweetness that lightens the dish.
• Greek Dressing – Use your favorite store-bought dressing or a simple homemade vinaigrette; the dressing is what ties everything together.

How To Make This Recipe

Below is an overview of the process so you know what’s involved. Follow the full recipe measurements and timing in the recipe card at the end for best results.

1. Cook the Orzo – Boil the orzo in generously salted water until al dente. Drain well but do not rinse; the residual starch helps the dressing cling to the pasta.
2. Dress While Warm – Toss the hot orzo with about half of the Greek dressing so the pasta absorbs flavor as it cools.
3. Combine Ingredients – Add diced grilled chicken, baby spinach, halved cherry tomatoes, sliced Kalamata olives, crumbled feta, chopped artichoke hearts, banana peppers, and diced red bell pepper. Toss gently to combine.
4. Chill – Refrigerate the salad for a couple of hours to allow flavors to meld and the orzo to chill. This step improves the texture and taste.
5. Finish and Serve – Just before serving, stir in the remaining dressing and adjust seasonings with salt and pepper if necessary. Serve chilled or at room temperature.

Recipe FAQ

BLT Pasta Salad

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