Greek Orzo Salad (Printable Version)

Fresh Mediterranean pasta salad with cherry tomatoes, cucumber, feta, and tangy lemon-oregano dressing. Serves 4.

# List of Ingredients:

→ 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 cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, 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 ground black pepper until the mixture is emulsified.
04 - Pour the dressing over the salad mixture and toss gently until all components are evenly coated.
05 - Taste the salad and adjust seasoning as needed. Refrigerate for 10 minutes before serving to enhance flavor development. Serve cold or at room temperature.

# Expert Advice:

01 -
  • It tastes better after sitting in the fridge for an hour, which means you can make it ahead and actually enjoy your guests.
  • The textures are wildly satisfying: creamy feta, snappy cucumber, tender pasta, and those bursts of sweet tomato.
  • It travels beautifully and never looks sad or wilted, even after a long car ride to a picnic.
02 -
  • Rinsing the orzo under cold water is not optional; skip it and you will end up with a sticky, starchy mess that no amount of dressing can fix.
  • Add the dressing while the orzo is still slightly cool but not ice cold, because warm pasta drinks up flavor better than completely chilled pasta does.
  • If you are making this ahead, hold back a tablespoon of lemon juice and olive oil to toss in right before serving because the pasta keeps absorbing as it sits.
03 -
  • Toast the dried oregano in a dry skillet for thirty seconds before adding it to the dressing; it blooms the flavor and makes the whole salad smell incredible.
  • Use a block of French or Bulgarian feta instead of Greek if you want a creamier, less crumbly texture that melts into the pasta a little.
  • If your red onion is too sharp, soak the diced pieces in cold water for five minutes, then drain; it takes the bite out without losing the crunch.
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