Greek Orzo Salad (Print Page)

Tender orzo pasta tossed with fresh cucumber, tomatoes, feta, and a bright lemon-oregano dressing for a refreshing Mediterranean meal.

# What You 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 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, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta, chopped 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 the mixture is 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 allow flavors to meld and the salad to reach optimal temperature.

# Expert Advice:

01 -
  • It tastes better after sitting in the fridge, so you can make it hours ahead without any stress.
  • The textures are all over the place in the best way: creamy feta, crunchy cucumber, soft pasta, briny olives.
  • It travels like a dream and never gets soggy, which makes it perfect for picnics or potlucks.
  • You can toss it together in less than half an hour, and it feels fancy enough to serve to guests.
02 -
  • Rinsing the orzo under cold water is not optional; if you skip it, the pasta will stick together in clumps and the salad will be gummy.
  • Do not add the dressing to warm orzo or the feta will melt and the vegetables will wilt, and you will lose all the fresh, crisp texture.
  • Taste before serving because feta varies in saltiness, and you might need to adjust the salt in the dressing depending on your cheese.
03 -
  • Use block feta and crumble it yourself; pre-crumbled feta is coated in cellulose to prevent clumping, and it tastes dry and chalky.
  • If your red onion is too sharp, soak the diced pieces in ice water for five minutes, then drain them well before adding.
  • Make a double batch of the dressing and keep it in a jar in the fridge; it lasts a week and works on any green salad or roasted vegetables.
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