Greek Orzo Salad (Printable)

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

# 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 fresh 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

# 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 8-10 minutes. Drain through a colander and rinse under cold water to halt cooking. Allow to cool completely.
02 - In a large mixing bowl, combine the cooled orzo with cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, fresh parsley, and fresh dill.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until the mixture emulsifies and combines thoroughly.
04 - Pour the 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. Refrigerate for 10 minutes before serving to allow flavors to develop and meld.

# Expert Suggestions:

01 -
  • It comes together in half an hour and tastes even better after sitting in the fridge for a few hours.
  • Every bite has texture: tender pasta, crisp vegetables, creamy cheese, and a tangy dressing that ties it all together.
  • You can serve it as a side dish or add grilled chicken or chickpeas to make it a full meal.
02 -
  • Rinsing the orzo under cold water isn't optional; it stops the cooking immediately and keeps the pasta from turning gummy as it sits.
  • Don't dress the salad until you're ready to serve or store it, because the acid in the lemon juice will start breaking down the vegetables if it sits too long.
  • If your feta tastes too salty, soak it in cold water for ten minutes before crumbling to mellow the brine.
03 -
  • Salt your pasta water generously so the orzo has flavor from the inside out, not just from the dressing.
  • Let the salad come to room temperature for ten minutes before serving if it's been in the fridge, because cold mutes the flavors and the olive oil can taste flat.
  • Always taste and adjust the seasoning at the end; a little extra lemon juice or a pinch more salt can make all the difference.
Return