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Greek Orzo Pasta Salad

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 people
Course: Salad
Ingredients Method Notes

Ingredients
  

For the Salad:
  • 12 oz 340 g orzo pasta
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ cup red onion finely diced
  • ¾ cup Kalamata olives pitted and halved
  • 1 cup feta cheese crumbled or cubed
  • ¼ cup fresh parsley chopped
For the Dressing:
  • ⅓ cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper

Method
 

Cook the orzo pasta
  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente (about 8–10 minutes). Drain and rinse the pasta under cold water to cool it down and prevent further cooking.
Prepare the vegetables
  1. While the pasta is cooking, chop the cucumber, cherry tomatoes, red onion, and olives. Place them in a large mixing bowl along with the crumbled feta and chopped parsley.
Make the dressing
  1. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, oregano, Dijon mustard, garlic, salt, and pepper. Taste and adjust seasoning as needed — if you prefer a tangier dressing, add a little more lemon juice or vinegar.
Combine the salad
  1. Add the cooled orzo to the mixing bowl with the vegetables. Pour the dressing over the pasta and veggies, and toss everything together until evenly coated.
Chill (optional but recommended)
  1. For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving. This allows the dressing to soak into the pasta and vegetables, enhancing the flavor.

Notes

Cooking the orzo properly: Don’t overcook the orzo! It should be al dente (firm to the bite). Overcooked orzo can become mushy in the salad.
Chill before serving: While you can serve it immediately, chilling the salad for 30 minutes to an hour lets the flavors meld and makes the salad even better.
Customize with protein: To make this a more substantial meal, add grilled chicken, shrimp, or roasted chickpeas. If you're looking for a vegetarian version, the feta and olives already provide a good protein balance.
For best texture: If you’re making this salad ahead, add the feta and parsley just before serving to keep them fresh and vibrant.
Serving tip: A sprinkle of extra feta or a few olives on top can give a nice finishing touch for presentation.
Don’t skip the lemon dressing: The lemon dressing is key to bringing the Mediterranean flavors together — it brightens the orzo and complements the feta and olives.