Greek Orzo Salad (Print Version)

Mediterranean orzo pasta salad with cucumber, tomatoes, feta cheese, and a bright lemon-oregano vinaigrette.

# Needed Ingredients:

→ 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 to 10 minutes. Drain and rinse under cold water to halt the cooking process. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta, fresh parsley, and fresh 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 and well combined.
04 - Pour the prepared dressing over the salad mixture and toss gently until all components are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning as needed with additional salt and pepper. Refrigerate for 10 minutes before serving to enhance flavor development.

# Expert Suggestions:

01 -
  • It tastes better after sitting in the fridge for an hour, so you can make it ahead without any stress.
  • The textures are incredibly satisfying: creamy feta, crunchy cucumber, and soft orzo all in one bite.
  • It works as a side dish or a light main, and you can toss in grilled chicken or chickpeas if you want more protein.
  • The lemony dressing is bright and clean, never heavy or oily like some pasta salads can be.
02 -
  • Rinsing the orzo under cold water is non-negotiable, or it will stick together in clumps and ruin the texture.
  • Don't skip the Dijon mustard in the dressing, it helps everything stay blended and adds a subtle tang that balances the lemon.
  • Taste the salad after tossing and adjust the salt, sometimes the feta and olives add enough, sometimes you need a pinch more.
03 -
  • Use block feta and crumble it yourself, the pre-crumbled kind is drier and doesn't taste as rich.
  • If you're sensitive to raw onion, soak the diced pieces in ice water for five minutes before adding them to the salad.
  • Taste the dressing on a piece of orzo before you toss everything, it should be bold because the pasta will mellow it out.
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