Greek Orzo Salad (Printable)

Tender orzo pasta with crisp cucumber, tomatoes, red onion, feta, and a bright lemon-oregano dressing.

# 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 - 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente, approximately 8-10 minutes. Drain through 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, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped 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 emulsion is fully incorporated.
04 - Pour the prepared vinaigrette over the salad mixture and toss gently until all components are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning as necessary. Refrigerate for 10 minutes before serving to allow flavors to meld and develop.

# Expert Advice:

01 -
  • It tastes even better after sitting in the fridge for a few hours, making it ideal for meal prep or last-minute gatherings.
  • The lemony dressing clings to every grain of orzo, so you get flavor in every single bite instead of a puddle at the bottom of the bowl.
  • You can toss it together in less than half an hour, and it works as a side dish or a light main when you add grilled chicken or chickpeas.
02 -
  • Rinsing the orzo under cold water is non-negotiable because skipping it leaves you with sticky, clumpy pasta that refuses to absorb the dressing properly.
  • The salad tastes noticeably better after chilling for at least an hour, so if youre making it for a party, prepare it in the morning and let it sit in the fridge all day.
  • If your feta is too salty, rinse it briefly under cold water before crumbling, which takes the edge off without losing the tangy flavor.
03 -
  • Let the salad come to room temperature for about fifteen minutes before serving if its been in the fridge, which helps the olive oil loosen up and the flavors brighten.
  • Save a few tablespoons of the pasta cooking water before draining, and if the salad seems dry after chilling, stir in a splash to help the dressing coat everything again.
  • Invest in good quality feta from the deli counter instead of the pre-crumbled kind because the texture is creamier and the flavor is miles ahead.
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