Greek Orzo Salad (Printable)

Mediterranean orzo with fresh vegetables, feta, and lemon-oregano dressing. Light, refreshing, and ready in 30 minutes.

# 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 through a colander 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, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and chopped 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 the mixture is well emulsified.
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 allow flavors to meld.

# Expert Advice:

01 -
  • It tastes better cold the next day when the flavors have mingled and mellowed together.
  • You can toss it together in less time than it takes to order takeout.
  • It travels beautifully without wilting or getting soggy in the car.
  • The textures stay interesting with creamy feta, crunchy cucumber, and tender pasta in every bite.
02 -
  • Rinse the orzo thoroughly after draining or it will clump into a sticky mass that no amount of stirring can fix.
  • Do not dress the salad until right before serving if you plan to store it overnight, the acid in the lemon will soften the vegetables too much.
  • Taste the dressing before adding it because lemon juice varies in tartness and you might need a pinch more salt or a drizzle more oil.
03 -
  • Use a block of feta and crumble it yourself for creamier texture and less saltiness than pre-crumbled versions.
  • Let the salad sit for at least ten minutes after dressing so the orzo absorbs the flavors and everything melds together.
  • If your red onion is too sharp, soak the diced pieces in cold water for five minutes and then drain them before adding.
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