Greek Orzo Salad (Printable Version)

A colorful Mediterranean orzo pasta salad with fresh vegetables, feta cheese, and tangy lemon-oregano dressing.

# 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 - 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

# Method:

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 stop the cooking process. Set aside to cool completely.
02 - In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta, parsley, and dill.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until the mixture is emulsified.
04 - Pour the 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 salad to chill.

# Expert Tips:

01 -
  • It actually tastes better after sitting in the fridge for a few hours, which means you can make it ahead without any guilt.
  • The orzo soaks up the dressing in a way that makes every bite feel intentional, not like a regular pasta salad.
  • You can eat it straight from the container at midnight and feel like you're doing something good for yourself.
02 -
  • Rinsing the orzo under cold water isn't optional; it stops the cooking and washes away excess starch that would make everything gummy.
  • The salad tastes shockingly bland right after mixing but comes alive after chilling, so resist the urge to oversalt at the start.
03 -
  • Salt your pasta water like the sea; this is your only chance to season the orzo from the inside out.
  • If the salad seems dry the next day, whisk together a little olive oil and lemon juice and drizzle it over before serving.
Go Back