Greek Orzo Salad (Printable)

Tender orzo pasta tossed with cucumber, tomatoes, feta, and a bright lemon-oregano dressing. Light, refreshing, and easily prepared.

# 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

# How To Make It:

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, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced olives, crumbled feta cheese, chopped parsley, and chopped 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 emulsified.
04 - Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated with the vinaigrette.
05 - Taste the salad and adjust seasoning as needed. Refrigerate for 10 minutes before serving to allow flavors to meld and enhance the taste profile.

# Expert Advice:

01 -
  • It tastes even better after sitting in the fridge for a few hours, making it perfect for meal prep or potlucks.
  • Every ingredient is easy to find, and you can swap or skip things based on what's in your crisper.
  • It's filling enough to be a light lunch but works beautifully as a side for grilled anything.
  • The bright, tangy dressing wakes up your taste buds without being heavy or rich.
02 -
  • Rinsing the orzo under cold water is non-negotiable; skipping it leaves you with a gummy, clumpy mess.
  • If you dress the salad too far in advance, the acid in the lemon juice will dull the bright green herbs, so add them closer to serving time.
  • Feta varies wildly in saltiness, so always taste your dressing and the final salad before adding more salt.
03 -
  • If your feta is too crumbly or dry, soak it in a little milk for 10 minutes to make it creamier and less salty.
  • Toast the dried oregano in a dry pan for 30 seconds before adding it to the dressing; it wakes up the oils and makes it smell incredible.
  • Always make extra dressing and keep it in a jar in the fridge; it's perfect for drizzling over roasted vegetables or using as a quick marinade.
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