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A large white bowl filled with a fresh and vibrant Mediterranean orzo salad recipe, tossed with feta, tomatoes, and cucumber.

Orzo Salad Recipe (The Best, Easiest Mediterranean Style)

This vibrant and refreshing orzo salad recipe features tender pasta, crisp veggies, salty feta, and a zesty lemon vinaigrette. It's a quick, easy, and versatile Mediterranean dish perfect for potlucks, side dishes, or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Orzo Salad
  • 1 lb orzo pasta
  • 1 English cucumber chopped
  • 1 pint cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup Kalamata olives halved
  • 1 cup feta cheese crumbled
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh dill chopped
For the Lemony Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice from about 2 lemons
  • 1 tbsp red wine vinegar
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground

Equipment

  • 1 Large Pot
  • 1 Colander
  • 1 Large Mixing Bowl
  • 1 Small bowl or jar For the dressing

Instructions
 

  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, usually about 8-10 minutes.
  2. While the orzo is cooking, chop your cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh herbs. Crumble your feta if you bought it in a block.
  3. In a small bowl or a glass jar with a lid, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until well combined.
  4. Once the orzo is cooked, drain it well and give it a quick rinse with cool water. Transfer the warm orzo to a large mixing bowl. Pour about half of the vinaigrette over the warm pasta and toss to combine.
  5. Add the chopped cucumber, tomatoes, red onion, Kalamata olives, parsley, and dill to the bowl with the orzo. Pour the remaining dressing over the top.
  6. Gently toss everything together until well combined. Add the crumbled feta cheese and give it one last gentle stir. For the best flavor, cover and chill in the refrigerator for at least 30 minutes before serving.

Notes

Salt Your Pasta Water: This is the first and most important step to flavorful pasta.
Rinse the Orzo: A quick rinse under cool water stops the cooking and removes excess starch, preventing the salad from becoming gummy.
Dress the Orzo While Warm: Warm pasta absorbs dressing much better than cold pasta, resulting in a more flavorful final dish.
Use Fresh Herbs: Don't skimp on the fresh parsley and dill. They make a world of difference.
Let it Marinate: The salad tastes even better after it has had some time to sit and let the flavors meld.
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