Greek Orzo Pasta Salad

If you’re looking for a cool and refreshing summertime salad that takes no time to make, search no further. 

Big bold flavors of feta, lemon and extra virgin olive oil combine with delicate orzo pasta to make a delicious side salad that will wow your taste buds with every bite.

Summertime Greek Orzo Salad Recipe

Thank you for visiting me here in my Kudos Kitchen. This recipe for Greek Orzo Pasta Salad is a good one and one you’ll want to make in your own kitchen.

That said, this recipe post is in desperate need of an update with new photos along with a recipe and nutrition card. It’s on my list of things to do and I’ll get to it ASAP. Since I have hundreds of recipes on my site, this may take a little time!

In the meantime, please enjoy it (such as it is). It truly is a delicious chilled side dish, and I know it’s one you’ll especially enjoy!


1 16 oz. box orzo
2 cups frozen peas
1/4-1/2 cup extra virgin olive oil
3 cloves garlic, minced
2 lemons, zested and juiced
1 tablespoon honey
salt and pepper to taste
1/2 teaspoon dried oregano
3 ounces crumbled feta cheese
fresh chopped mint leaves

-In a large pot of boiling, salted water, cook orzo pasta approximately 8-10 minutes.
-In the last few minutes of cooking, add the frozen peas.
-Drain and add pasta and peas back into the pot.
-Meanwhile, combine the minced garlic, oil, honey and lemon juice in a microwave-safe bowl. Heat in the microwave at 50% power just long enough to heat through and infuse the oil with the garlic flavor.
-Add the oil mixture (your call on how much you add), dried oregano, lemon zest, and feta cheese to the pasta and peas.
-Mix thoroughly but gently to combine.
-Refrigerate the salad until ready to serve.
-Shortly before service, stir in chopped mint leaves if desired.

Summertime Greek Orzo Salad Recipe

I made this salad to bring to a friend’s backyard BBQ and I’m happy to report that everyone loved it and many went back for seconds. 

make this a complete meal, add some cooked BBQ shrimp and maybe some seared scallops.  I think that would be awesome as well.  Have fun with the recipe and play around with it.  I’d love to hear what you’d do to make this recipe your own.  Enjoy!

Until we eat again,


  1. It does look wonderful Renee. Thanks for posting the recipe.

    BTW, is that a painting of a leave you did for the backdrop?

  2. I make something similar to this except I sub capers for the peas and leave out the mint.


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