Greek Orzo Salad (Printable)

Tender orzo pasta with cucumber, tomatoes, feta, and a zesty lemon-oregano dressing. Ready in 30 minutes.

# 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

# 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 through a colander and rinse under cold running water to halt the cooking process. Set aside 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, freshly squeezed lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until the mixture emulsifies.
04 - Pour the prepared 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 allow flavors to meld and develop.

# Expert Tips:

01 -
  • It tastes better after sitting for a bit, which means you can make it ahead and actually enjoy your guests instead of hovering over the stove.
  • Every bite has texture—creamy feta, crunchy cucumber, tender pasta—so it never gets boring halfway through the bowl.
  • You can pack it for lunch, bring it to a barbecue, or eat it straight from the fridge at midnight when you're too tired to cook.
02 -
  • Rinsing the orzo under cold water isn't optional—it stops the cooking and washes away excess starch that would make the salad gummy.
  • Don't dress the salad while the orzo is still warm, or the heat will wilt the cucumber and turn the tomatoes soggy.
  • If you're making this ahead, hold back a tablespoon of dressing to toss in right before serving so it tastes freshly made.
03 -
  • Chill your serving bowl in the fridge before assembling the salad—it keeps everything cool and crisp on hot days.
  • If you want deeper flavor, let the red onion sit in the lemon juice for five minutes before making the dressing; it takes the edge off and adds a subtle pickle-y note.
  • Don't skip the Dijon in the dressing—it's the secret to getting everything to emulsify and cling to the orzo instead of pooling at the bottom.
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