Greek Orzo Salad (Printable)

Tender orzo pasta tossed with fresh vegetables, briny feta, and a bright lemon-oregano dressing. A refreshing Mediterranean favorite.

# Components:

→ 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 - ¼ cup red onion, finely diced
06 - ¼ cup Kalamata olives, pitted and sliced

→ Cheese

07 - ½ 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 - ½ teaspoon Dijon mustard
14 - ½ teaspoon salt
15 - ¼ teaspoon ground black pepper

# Method:

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

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, and most of that time is just the orzo boiling while you chop vegetables.
  • The dressing soaks into the pasta as it chills, so every bite tastes tangy, herby, and completely satisfying.
  • It holds up beautifully for a day or two, making it perfect for meal prep or taking to gatherings without worry.
  • You can toss in grilled chicken, shrimp, or chickpeas and turn it into a full meal without changing a thing about the base.
02 -
  • Rinsing the orzo under cold water is non-negotiable, because skipping this step leaves you with a gummy, sticky mess instead of light, separate grains.
  • Add the feta while the orzo is still slightly warm if you want it to soften and melt into the salad, or wait until everything is cold if you prefer distinct crumbles.
  • Always taste the salad after it chills, because cold mutes flavors and you'll almost always need to add a pinch more salt or a squeeze more lemon before serving.
03 -
  • Toast the orzo in a dry skillet for two minutes before boiling it to bring out a nutty depth that makes the whole salad taste more complex.
  • If you're making this ahead, hold back half the feta and fresh herbs and stir them in just before serving so they stay bright and fresh looking.
  • A pinch of sumac sprinkled over the top right before serving adds a gorgeous pop of color and a tart, lemony flavor that makes people ask what your secret is.
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