Greek Orzo Pasta Salad

This recipe is easy to make, holds up well in the fridge, and works just as well as a weekday lunch as it does next to some grilled meat at your next backyard bash.

It’s one of those dishes that checks all the boxes. You get the savory protein, the fresh crunch, and the salty punch from the olives and feta. It’s filling without being heavy, and it looks great on the table, too.

This one's a crowd-pleaser. It feeds a bunch, it travels well, and you can tweak the mix-ins to fit what you've got in the fridge.

If you like a salad that eats more like a meal, this is the one. There’s enough going on that you won’t miss the main course if this is all you’ve got.

Why You'll Love This Dish

• Meal-Prep Friendly – Holds up for days in the fridge and tastes even better after sitting.
• Fresh + Hearty – Perfect balance of tender orzo, grilled chicken, and crisp veggies.
• Customizable – Add cucumbers, swap the chicken for chickpeas, or go heavy on the cheese.
• Quick to Make – Just a little chopping and boiling, and you’re done.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

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• Orzo Pasta – Small, rice-shaped pasta that holds dressing well and gives great texture to pasta salads.
• Grilled Chicken Breasts – Adds protein and makes the dish hearty enough for a full meal. Leftovers work great.
• Baby Spinach – Fresh and mild, it bulks up the salad without overpowering.
• Cherry Tomatoes – Juicy and sweet, they add color and brighten every bite.
• Kalamata Olives – Briny and bold; a must in any Greek-style salad.
• Crumbled Feta Cheese – Salty, creamy, and the perfect finishing touch.
• Marinated Artichoke Hearts – Tender and tangy; they add a nice depth of flavor.
• Jarred Yellow Banana Peppers – Mild heat and vinegar punch that cuts through the richness.
• Red Bell Pepper – Crunchy and sweet, adds texture and a pop of color.
• Greek Dressing – Use your favorite store-bought or homemade version; it ties everything together.

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Cook Orzo – Boil in salted water until al dente. Drain, but don’t rinse.
2. Dress While Warm – Toss hot orzo with half of the Greek dressing.
3. Add Everything Else – Mix in chicken, spinach, tomatoes, olives, feta, artichokes, banana peppers, and bell pepper.
4. Chill – Let the salad cool in the fridge for a couple of hours so the flavors meld.
5. Finish + Serve – Stir in the rest of the dressing just before serving.

Recipe FAQ

BLT Pasta Salad