Tasty Orzo Pasta Salad with Red Wine Vinegar

I’m always looking for recipes that work for busy weeknights and weekend potlucks. Something I can make ahead, that travels well, and actually tastes better after sitting in the fridge for a few hours. That’s exactly what this orzo pasta salad delivers.

The base is orzo, those little rice-shaped pasta pieces that somehow feel fancier than regular pasta. I toss them with crisp cucumber, juicy tomatoes, bell pepper, and salty kalamata olives. Then comes the creamy feta and a simple red wine vinegar dressing that pulls everything together. The longer it sits, the more the orzo soaks up all those flavors.

I make this whenever I need to bring something to a barbecue or when I want easy lunches ready for the week. It’s one of those recipes where people always ask me to bring it again. And the best part? It comes together in about thirty minutes.

What Kind of Orzo Should I Use?

Any standard orzo pasta from your grocery store will work great for this salad. You can find orzo in the pasta aisle, and it usually comes in regular or whole wheat varieties – both will taste delicious here. If you’re looking for a gluten-free option, several brands now make rice-based or chickpea-based orzo that holds up well in cold salads. The key is to cook your orzo just until al dente according to the package directions, then rinse it under cold water to stop the cooking process and prevent it from getting mushy in your salad.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Orzo: You can substitute orzo with other small pasta shapes like ditalini, small shells, or even couscous. Just cook according to package directions and adjust the cooking time as needed.
• Red wine vinegar: White wine vinegar or apple cider vinegar work well here. You’ll still get that tangy punch the salad needs.
• Feta cheese: Not a feta fan? Try crumbled goat cheese or diced fresh mozzarella instead. For a dairy-free version, just leave it out or add some toasted pine nuts for extra texture.
• Kalamata olives: Any olives you like will work – green olives, black olives, or even a mix. You can also skip them entirely if olives aren’t your thing.
• Bell pepper: Any color bell pepper works great. Red, yellow, or orange will add sweetness, while green gives a slightly more bitter note.
• Honey: Maple syrup or a pinch of sugar can replace honey in the dressing without any other changes needed.

Watch Out for These Mistakes While Cooking

The biggest mistake when making orzo pasta salad is not rinsing the cooked orzo under cold water, which stops the cooking process and prevents it from turning into a clumpy, sticky mess. Another common error is adding the feta cheese while the orzo is still warm, causing it to melt and lose its texture – wait until everything has cooled down before folding it in. Overdressing the salad right away can make it soggy, so start with three-quarters of the dressing, toss well, and add more if needed after it sits for a few minutes. For extra flavor, toss the warm orzo with a bit of the dressing right after draining, which helps the pasta absorb those flavors better than if you wait until it’s completely cold.

What to Serve With Orzo Pasta Salad?

This orzo pasta salad is pretty filling on its own, but it pairs beautifully with grilled chicken, lamb kebabs, or even some simple grilled shrimp if you want to add protein. It’s also a natural side dish for any Mediterranean-style meal – think gyros, souvlaki, or falafel wraps. Since the salad is already packed with veggies and has those bright, tangy flavors from the red wine vinegar and lemon, it works great alongside something rich and savory like grilled steak or roasted salmon. For a lighter meal, serve it with some warm pita bread and hummus for scooping.

Storage Instructions

Store: This orzo pasta salad actually gets better after sitting for a few hours as the flavors meld together. Keep it in an airtight container in the fridge for up to 4 days. You might need to give it a good stir and add a splash of olive oil or red wine vinegar before serving since the pasta tends to soak up the dressing over time.

Make Ahead: This is a perfect make-ahead dish for parties or meal prep. You can prepare everything up to 2 days in advance, though I’d recommend adding the feta cheese right before serving so it stays nice and crumbly. Just give it a quick toss when you’re ready to eat.

Serve: This salad is best enjoyed cold or at room temperature, so just pull it out of the fridge about 15-20 minutes before serving if you want to take the chill off. It’s great for picnics and potlucks since it doesn’t need to be kept hot.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 50-60 g
• Fat: 90-100 g
• Carbohydrates: 310-340 g

Ingredients

For the salad:

• 16 oz orzo (I always use De Cecco for the best firm texture)
• 1 pint tomatoes (halved lengthwise)
• 1 large bell pepper (seeded and diced into 1/2-inch pieces)
• 1/2 red onion
• 1 english cucumber (quartered and sliced into 1/4-inch thick pieces)
• 1/2 cup kalamata olives
• 1 cup feta (I prefer President chunks crumbles for a creamier bite)
• 4 tbsp parsley
• 1/2 tsp dried oregano

For the dressing:

• 1/2 cup olive oil (extra virgin provides the best peppery finish)
• 1/4 cup red wine vinegar
• 2 tbsp lemon juice
• 1/2 tsp oregano
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Step 1: Prepare the Vegetables

• 1 pint tomatoes
• 1 large bell pepper
• 1/2 red onion
• 1 english cucumber
• 1/2 cup kalamata olives

While the water comes to a boil, prepare all your vegetables for the salad.

Halve the tomatoes lengthwise, dice the bell pepper into 1/2-inch pieces, thinly slice the red onion, quarter the cucumber lengthwise and slice into 1/4-inch thick pieces.

Having everything prepped and ready ensures the salad comes together quickly once the pasta is cooked.

Place all prepared vegetables in a large bowl.

Step 2: Cook the Orzo

• 16 oz orzo
• salt for pasta water

Bring a large pot of salted water to a boil and add the orzo.

Cook for 8-10 minutes until al dente—firm to the bite but not crunchy.

I always use De Cecco brand for its superior texture that holds up beautifully in a cold salad without becoming mushy.

Drain the pasta in a colander and transfer it to a large mixing bowl while still warm.

Step 3: Build the Vinaigrette

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

While the pasta cooks, whisk together the olive oil, red wine vinegar, lemon juice, honey, dried oregano, salt, and black pepper in a small bowl.

The honey acts as an emulsifier that brings the vinaigrette together smoothly, creating a balanced dressing that coats every bite.

For maximum flavor, I prefer extra virgin olive oil for its peppery finish that complements the Mediterranean vegetables.

Step 4: Combine Pasta and Vegetables

• cooked orzo from Step 2
• prepared vegetables from Step 1
• vinaigrette from Step 3

Pour the warm orzo into the bowl with the prepared vegetables.

Immediately pour the vinaigrette over the pasta and vegetables, then toss everything together until well combined.

The warm pasta absorbs the dressing more effectively than cold pasta, creating deeper flavor throughout the salad.

Allow the salad to rest for 5 minutes so flavors can meld.

Step 5: Finish with Feta and Herbs

• 1 cup feta
• 4 tbsp parsley
• 1/2 tsp oregano

Gently fold in the feta crumbles and fresh parsley into the salad.

I prefer President brand feta chunks for their creamier texture that adds luxurious pockets of flavor rather than crumbling throughout.

Top with a light sprinkle of oregano for an extra herbal punch, then serve at room temperature or chilled according to your preference.

Tasty Orzo Pasta Salad with Red Wine Vinegar

Delicious Tasty Orzo Pasta Salad with Red Wine Vinegar recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings 8 servings

Calories 2300 kcal

Ingredients

  

For the salad::

• 16 oz orzo (I always use De Cecco for the best firm texture)
• 1 pint tomatoes (halved lengthwise)
• 1 large bell pepper (seeded and diced into 1/2-inch pieces)
• 1/2 red onion
• 1 english cucumber (quartered and sliced into 1/4-inch thick pieces)
• 1/2 cup kalamata olives
• 1 cup feta (I prefer President chunks crumbles for a creamier bite)
• 4 tbsp parsley
• 1/2 tsp dried oregano

For the dressing::

• 1/2 cup olive oil (extra virgin provides the best peppery finish)
• 1/4 cup red wine vinegar
• 2 tbsp lemon juice
• 1/2 tsp oregano
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

 

• While the water comes to a boil, prepare all your vegetables for the salad. Halve the tomatoes lengthwise, dice the bell pepper into 1/2-inch pieces, thinly slice the red onion, quarter the cucumber lengthwise and slice into 1/4-inch thick pieces. Having everything prepped and ready ensures the salad comes together quickly once the pasta is cooked. Place all prepared vegetables in a large bowl.
• Bring a large pot of salted water to a boil and add the orzo. Cook for 8-10 minutes until al dente—firm to the bite but not crunchy. I always use De Cecco brand for its superior texture that holds up beautifully in a cold salad without becoming mushy. Drain the pasta in a colander and transfer it to a large mixing bowl while still warm.
• While the pasta cooks, whisk together the olive oil, red wine vinegar, lemon juice, honey, dried oregano, salt, and black pepper in a small bowl. The honey acts as an emulsifier that brings the vinaigrette together smoothly, creating a balanced dressing that coats every bite. For maximum flavor, I prefer extra virgin olive oil for its peppery finish that complements the Mediterranean vegetables.
• Pour the warm orzo into the bowl with the prepared vegetables. Immediately pour the vinaigrette over the pasta and vegetables, then toss everything together until well combined. The warm pasta absorbs the dressing more effectively than cold pasta, creating deeper flavor throughout the salad. Allow the salad to rest for 5 minutes so flavors can meld.
• Gently fold in the feta crumbles and fresh parsley into the salad. I prefer President brand feta chunks for their creamier texture that adds luxurious pockets of flavor rather than crumbling throughout. Top with a light sprinkle of oregano for an extra herbal punch, then serve at room temperature or chilled according to your preference.