Healthy Family Project

Easy Greek Orzo Pasta Salad

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Easy Greek Pasta Salad

Introduce your kiddos to Mediterranean flavors with this easy to make, ready in 10-minute Greek Orzo Pasta Salad.  One of the reasons we love this pasta salad recipe is that you can easily change up the recipe with different veggies & dressings! Let the kiddos customize to their likely! Getting the kids involved in the prepping and assembling of this salad is a great way to empower them in the kitchen.

To complete the lunchbox serve with hummus, pita and a clementine.

Key Ingredients:

Easy substitutions and additions in Greek Pasta Salad:

  • Pasta – don’t like orzo? No problem, use your preferred pasta.
  • Red or sweet onions
  • Sweet or bell peppers
  • Use 1/4 cup red wine vinegar and 1/4 olive oil instead of Greek Vinaigrette

How long are leftovers good in the refrigerator?

You can store leftovers in the fridge for about 4-5 days. That’s why this is a great meal prep or lunch recipe, you can make this easy Greek Pasta Salad on Sunday night and serve it in lunchboxes for several days.

Nutrition Tip: Peas have low sodium and high fiber punch, making recipes more satisfying and filling.

Try this Mediterranean Lentil Salad for a protein-packed spin.

Best Greek Pasta Salad

How do you #PowerYourLunchbox? Show us your healthy lunchboxes on Instagram using #PowerYourLunchbox.

Looking for more lunchbox solutions?

Greek Orzo Pasta Salad

Greek Orzo Pasta Salad

Introduce your kiddos to Mediterranean flavors with this 10-minute Greek Orzo Pasta Salad. Easily change up the recipe with different veggies & dressings!

Yield: 12 servings
Prep Time: 10 minutes
Passive Time: 30 minutes
Total Time: 40 minutes


  • 1 (12 oz.) box orzo, cooked according to package directions
  • 1 large tomato, chopped
  • 1 cucumber, chopped
  • 1 cup frozen peas, thawed
  • 1 cup chopped baby kale
  • 1 (15.5 oz.) can chickpeas, drained, rinsed
  • 1 cup Kalamata olives, halved
  • 1 cup low-fat feta cheese
  • 1/2 cup Greek vinaigrette


  1. Combine orzo, tomato, cucumber, peas, kale, beans, olives, cheese and dressing in large bowl. Cover and refrigerate 30 minutes before serving
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 285mgCarbohydrates: 15gFiber: 3gSugar: 3gProtein: 6g

Did you make this recipe?

Tag on Instagram or use #HealthyFamilyProject to share with us!

Amanda Keefer

About the Author

Amanda Keefer

Amanda’s marketing, public relations and community outreach experience spans 20 years. She is the mom of two girls and two boxer dogs. You can hear her as the host of the Healthy Family Project podcast, find her cooking alongside her girls in videos on the Produce for Kids Instagram feed or spot her out volunteering with her family. When not in the office, Amanda can be found with her family on the tennis courts or at the dance studio.

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