Best Greek Orzo Pasta Salad With Shrimp

Finding a pasta salad that feels fresh and satisfying for summer dinners or potlucks can be tricky. Most recipes either end up too heavy with mayo-based dressings, or they’re so plain that nobody gets excited about them, and it’s even harder to find one that works as a main dish instead of just a side.

This Greek orzo pasta salad with shrimp solves all those problems: it’s light but filling thanks to the protein-packed shrimp, packed with Mediterranean flavors from the lemon and herbs, and comes together in under 30 minutes with ingredients you can easily find at any grocery store.

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What Kind of Shrimp Should I Use?

For this Greek orzo salad, you’ll want to grab peeled and deveined shrimp with the tails already removed to save yourself some prep time. The recipe calls for size 31/40, which means you’ll get about 31 to 40 shrimp per pound – these are a nice medium size that works perfectly in a pasta salad. Frozen shrimp is totally fine here and is often fresher than what you’ll find in the seafood case, since most “fresh” shrimp has been previously frozen anyway. Just make sure to thaw your shrimp in the fridge overnight or give them a quick thaw under cold running water before cooking.

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Options for Substitutions

This Greek-inspired salad is easy to customize based on what you have in your kitchen:

• Orzo pasta: While orzo gives this salad its signature look, you can use other small pasta shapes like ditalini, pearl couscous, or even small shells. Cook according to package directions and you’re good to go.
• Shrimp: Not a shrimp fan? Swap it out for grilled chicken breast, canned tuna, or chickpeas for a vegetarian option. If using chickpeas, just toss them in with the other ingredients – no cooking needed.
• Fresh herbs: If you don’t have fresh parsley or mint, you can use dried versions – just use about 1 tablespoon of dried parsley and 2 teaspoons of dried mint. Add them to the dressing so they can rehydrate.
• Kalamata olives: Any brined olives work here – try green olives, Castelvetrano, or even sliced black olives from a can if that’s what you have.
• English cucumber: Regular cucumbers are fine too. Just peel them and scoop out the seeds with a spoon before chopping to avoid excess water in your salad.
• Feta cheese: You can use goat cheese for a creamier texture, or leave it out entirely for a dairy-free version.

Watch Out for These Mistakes While Cooking

The biggest mistake with this pasta salad is overcooking the orzo, which turns it mushy and makes the whole dish feel heavy – cook it just until al dente, then immediately rinse it under cold water to stop the cooking process. Another common error is adding the dressing while the orzo is still warm, which causes it to absorb too much liquid and become dry later, so make sure your pasta is completely cooled first. Don’t skip marinating the shrimp before cooking, as those few minutes with the dressing add tons of flavor, and be careful not to overcook the shrimp since they only need about 3 minutes total – they should be pink and slightly firm, not rubbery. For the best flavor, let the finished salad sit in the fridge for at least an hour before serving, which gives all the ingredients time to mingle and the flavors to develop.

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What to Serve With Greek Orzo Pasta Salad?

This Greek orzo salad is pretty filling on its own, but I love serving it alongside some warm pita bread or flatbread for scooping. If you want to round out the meal, a simple side of hummus or tzatziki sauce makes a great addition for dipping. Since the salad already has shrimp, you could also serve it with grilled chicken skewers or lamb kebabs if you’re feeding a crowd. For a lighter option, try pairing it with a wedge of watermelon or some fresh fruit – the sweetness balances out all those tangy, salty flavors perfectly.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 3 days. You might need to stir in a splash of olive oil or lemon juice before serving since the orzo tends to soak up the dressing as it sits.

Make Ahead: This is a great dish to prep the night before a party or gathering. Just hold off on adding the feta and fresh herbs until right before serving to keep everything tasting fresh and the cheese from getting too soft.

Freeze: I don’t recommend freezing this salad since the shrimp, cucumber, and tomatoes won’t hold up well to freezing and thawing. The texture just won’t be the same, so it’s best enjoyed fresh or within a few days from the fridge.

Estimated Nutrition

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

• Calories: 1950-2150
• Protein: 75-85 g
• Fat: 95-110 g
• Carbohydrates: 200-220 g

Ingredients

For the dressing: :

• 6 tbsp lemon juice
• 1/2 tsp lemon zest
• 2/3 cup olive oil (I prefer Filippio Berio extra virgin for better flavor)
• 3 garlic cloves (freshly minced for best aroma)
• 2 tsp oregano
• 1 3/4 tsp salt
• 3/4 tsp black pepper

For the main salad: :

• 16 oz orzo (I always use Barilla for the best al dente texture)
• 16 oz shrimp (peeled and deveined)
• 1/2 cucumber (diced into 1/2-inch cubes)
• 1/2 red onion (finely chopped, about 1/4-inch pieces)
• 1 pint cherry tomatoes
• 1/2 cup kalamata olives
• 2 tbsp drained capers
• 1/2 cup feta cheese (I use President feta crumbles for a tangy finish)
• 1/4 cup fresh parsley
• 2 tbsp fresh mint

Step 1: Prepare the Dressing and Mise en Place

• 6 tbsp lemon juice
• 1/2 tsp lemon zest
• 2/3 cup olive oil
• 3 garlic cloves, minced
• 2 tsp oregano
• 1 3/4 tsp salt
• 3/4 tsp black pepper
• 1/2 cucumber, diced
• 1/2 red onion, chopped
• 1 pint cherry tomatoes, halved
• 1/2 cup kalamata olives
• 2 tbsp drained capers
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped

In a bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, oregano, salt, and pepper until well combined.

Set aside 2 tablespoons of this dressing in a separate small bowl for the shrimp.

While the dressing comes together, prepare all your vegetables: dice the cucumber into 1/2-inch cubes, finely chop the red onion into 1/4-inch pieces, halve the cherry tomatoes, and set the kalamata olives aside.

Chop the fresh parsley and mint and set them aside separately.

I like to prep all my vegetables first so I’m not rushed once the orzo and shrimp are cooking.

Step 2: Cook the Orzo and Shrimp in Parallel

• 16 oz orzo
• 16 oz shrimp, peeled and deveined
• 2 tbsp reserved dressing from Step 1

Bring a large pot of salted water to a boil and add the orzo, cooking until al dente according to package directions (usually 8-10 minutes).

While the orzo cooks, toss the shrimp with the reserved 2 tablespoons of dressing in a small bowl.

Heat a skillet over medium-high heat and cook the seasoned shrimp for about 3 minutes total, flipping halfway through, until they turn pink and opaque.

Transfer the cooked shrimp to a cutting board.

When the orzo is done, drain it in a colander and rinse with cold water to stop the cooking process and cool it slightly.

Step 3: Assemble the Salad

• cooled orzo from Step 2
• remaining dressing from Step 1
• prepared vegetables from Step 1
• cooked shrimp from Step 2, chopped
• 1/2 cup feta cheese
• prepared herbs from Step 1

In a large bowl, combine the cooled orzo with the remaining dressing from Step 1, tossing gently to coat evenly.

Add the diced cucumber, chopped red onion, halved cherry tomatoes, kalamata olives, capers, and feta cheese, stirring everything together.

Chop the cooked shrimp into bite-sized pieces and add them to the bowl along with the fresh parsley and mint.

Toss everything together gently but thoroughly until all components are well distributed.

I always chop the shrimp after cooking because smaller pieces distribute the flavor throughout the salad better than whole shrimp.

Step 4: Chill and Serve

Transfer the finished salad to a serving dish and refrigerate for at least 15-20 minutes before serving, which allows the flavors to meld together beautifully.

Give it a quick stir just before serving and taste for seasoning, adjusting salt and pepper as needed since flavors can develop during chilling.

Best Greek Orzo Pasta Salad With Shrimp

Delicious Best Greek Orzo Pasta Salad With Shrimp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 2050 kcal

Ingredients

  

For the dressing:

• 6 tbsp lemon juice
• 1/2 tsp lemon zest
• 2/3 cup olive oil (I prefer Filippio Berio extra virgin for better flavor)
• 3 garlic cloves (freshly minced for best aroma)
• 2 tsp oregano
• 1 3/4 tsp salt
• 3/4 tsp black pepper

For the main salad:

• 16 oz orzo (I always use Barilla for the best al dente texture)
• 16 oz shrimp (peeled and deveined)
• 1/2 cucumber (diced into 1/2-inch cubes)
• 1/2 red onion (finely chopped, about 1/4-inch pieces)
• 1 pint cherry tomatoes
• 1/2 cup kalamata olives
• 2 tbsp drained capers
• 1/2 cup feta cheese (I use President feta crumbles for a tangy finish)
• 1/4 cup fresh parsley
• 2 tbsp fresh mint

Instructions

 

• In a bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, oregano, salt, and pepper until well combined. Set aside 2 tablespoons of this dressing in a separate small bowl for the shrimp. While the dressing comes together, prepare all your vegetables: dice the cucumber into 1/2-inch cubes, finely chop the red onion into 1/4-inch pieces, halve the cherry tomatoes, and set the kalamata olives aside. Chop the fresh parsley and mint and set them aside separately. I like to prep all my vegetables first so I'm not rushed once the orzo and shrimp are cooking.
• Bring a large pot of salted water to a boil and add the orzo, cooking until al dente according to package directions (usually 8-10 minutes). While the orzo cooks, toss the shrimp with the reserved 2 tablespoons of dressing in a small bowl. Heat a skillet over medium-high heat and cook the seasoned shrimp for about 3 minutes total, flipping halfway through, until they turn pink and opaque. Transfer the cooked shrimp to a cutting board. When the orzo is done, drain it in a colander and rinse with cold water to stop the cooking process and cool it slightly.
• In a large bowl, combine the cooled orzo with the remaining dressing from Step 1, tossing gently to coat evenly. Add the diced cucumber, chopped red onion, halved cherry tomatoes, kalamata olives, capers, and feta cheese, stirring everything together. Chop the cooked shrimp into bite-sized pieces and add them to the bowl along with the fresh parsley and mint. Toss everything together gently but thoroughly until all components are well distributed. I always chop the shrimp after cooking because smaller pieces distribute the flavor throughout the salad better than whole shrimp.
• Transfer the finished salad to a serving dish and refrigerate for at least 15-20 minutes before serving, which allows the flavors to meld together beautifully. Give it a quick stir just before serving and taste for seasoning, adjusting salt and pepper as needed since flavors can develop during chilling.