Greek Orzo Salad (Printable version)

Tender orzo pasta tossed with fresh vegetables, feta cheese, and a bright lemon-oregano dressing.

# 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 - 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

# Directions:

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 the cooking process. Set aside to cool completely.
02 - In a large 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, freshly squeezed lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until emulsified.
04 - Pour the dressing over the salad and toss gently until all components are evenly coated.
05 - Taste and adjust seasoning as needed. Chill for 10 minutes before serving to enhance flavor development.

# Expert Tips:

01 -
  • It comes together in less time than it takes to debate what to make for dinner.
  • The flavors actually get better as it sits, so you can make it ahead without worry.
  • Every bite feels like a tiny vacation to a sun-drenched Greek island.
  • It's one of those rare dishes that works as a side or a full meal depending on your mood.
02 -
  • If you skip rinsing the orzo under cold water, it will clump into a sticky mass that no amount of stirring can fix.
  • Adding the dressing while the pasta is still warm makes it taste great at first, but the orzo absorbs too much and the salad turns dry after an hour in the fridge.
  • Always taste before serving; feta varies wildly in saltiness, and you may need to adjust the seasoning after it sits.
03 -
  • Toast the orzo in a dry skillet for two minutes before boiling it; the nutty flavor it picks up is subtle but worth the extra step.
  • Use block feta packed in brine instead of the dry crumbles, it's creamier and has a tangy richness that transforms the whole dish.
  • If your tomatoes aren't perfectly ripe, toss them with a pinch of sugar and let them sit for five minutes before adding them to the salad.
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