Greek Orzo Salad (Print Version)

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

# Ingredient List:

→ 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 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 in a colander and rinse under cold water to halt cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled 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 black pepper until the mixture emulsifies.
04 - Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated with the dressing.
05 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes before serving to allow flavors to meld and enhance the overall taste profile.

# Helpful Tips:

01 -
  • It gets better as it sits, soaking up the lemon and oregano so you can make it ahead without worry.
  • Every bite has contrast: creamy feta against crunchy cucumber, soft pasta against briny olives.
  • It travels beautifully and never wilts, making it the hero of every potluck table.
02 -
  • Rinsing the orzo under cold water is essential or it will clump into a sticky mass and ruin the texture.
  • Add the feta just before serving if making it a day ahead, otherwise it breaks down and makes the salad watery.
03 -
  • Toast the dried oregano in a dry skillet for thirty seconds before adding it to the dressing for a deeper, almost smoky flavor.
  • If your red onion tastes too sharp, soak the diced pieces in ice water for five minutes then drain well before adding.
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