Greek Orzo Salad (Printable View)

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

# What You’ll 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 - 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

# How To Make It:

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 in a colander and rinse under cold water to stop cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and dill.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until emulsified.
04 - Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes before serving to enhance flavor. Serve chilled or at room temperature.

# Best Practices:

01 -
  • It comes together in less than half an hour and tastes even better after sitting in the fridge for a few hours.
  • The textures are so satisfying, crunchy cucumber against creamy feta and tender pasta in every bite.
  • You can make it ahead for gatherings and it actually improves as the flavors meld together.
  • It works as a side dish or a light main course, especially on days when turning on the oven feels impossible.
02 -
  • Always rinse the orzo under cold water after draining or it will stick together in a gummy clump.
  • Let the salad sit for at least ten minutes before serving so the flavors have time to marry and the dressing soaks into the pasta.
  • If you're making this ahead, hold back half the feta and herbs and stir them in just before serving so they stay fresh and vibrant.
03 -
  • Toast the dried oregano in a dry skillet for thirty seconds before adding it to the dressing, it brings out a deeper, more aromatic flavor.
  • Use a block of feta packed in brine instead of pre crumbled, it's creamier and tastes infinitely better.
  • If you want the red onion to be milder, soak the diced pieces in ice water for five minutes and then drain them well before adding to the salad.
Go Back