Greek Orzo Salad (Print Version)

Tender orzo pasta tossed with fresh vegetables, briny feta, and tangy lemon-oregano dressing for a refreshing Mediterranean dish.

# What You Need:

→ Pasta

01 - 1 cup orzo pasta
02 - 1 teaspoon salt for boiling water

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup Kalamata olives, pitted and sliced

→ Cheese

07 - 1/2 cup feta cheese, crumbled

→ Fresh Herbs

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and dill. Toss gently to distribute ingredients evenly.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, dried oregano, Dijon mustard, salt, and black pepper until emulsified.
04 - Pour the prepared dressing over the salad mixture. Toss gently until all components are evenly coated with dressing.
05 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes before serving to enhance flavor development and achieve optimal temperature.

# Expert Advice:

01 -
  • It tastes better after sitting for a few hours, so you can make it ahead and actually enjoy your event.
  • The textures are satisfying: soft orzo, crunchy cucumber, creamy feta, and those little bursts from the tomatoes.
  • It works as a side dish or a light main, and everyone always goes back for seconds.
02 -
  • Rinsing the orzo under cold water isn't optional, it prevents the pasta from turning gummy and keeps the salad light.
  • Don't add the feta until right before you toss in the dressing, or it starts breaking down too much and turns the whole thing cloudy.
  • If the salad tastes flat after chilling, it probably needs more lemon juice or a pinch of salt to wake it up.
03 -
  • Use a block of feta packed in brine, not the pre-crumbled kind, it has better flavor and texture.
  • If your orzo clumps after rinsing, toss it with a tiny drizzle of olive oil before adding the other ingredients.
  • Make a double batch, this disappears faster than you think and it's nice to have leftovers for lunch the next day.
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