Go Back

Orzo Salad

Orzo salad with tender orzo tossed with cherry tomatoes, cucumber, Kalamata olives, and feta in a bright lemon herb vinaigrette. Every small grain is coated in a tangy dressing, then chilled for a fresh summer-style finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Orzo salad
  • 1.5 cup orzo pasta Cook, then cool to room temperature.
  • 1.5 cup cherry tomatoes Halved.
  • 1 English cucumber Diced.
  • 0.5 cup Kalamata olives Halved.
  • 4 oz feta cheese Crumbled.
  • 0.25 cup red onion Finely diced.
  • 0.25 cup fresh parsley Chopped.
  • 0.25 cup fresh basil Torn.
  • 0.333 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp dried oregano
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Make the lemon herb dressing
  1. Whisk together olive oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and pepper until emulsified. Visual cue: the mixture should look glossy and uniform, not separated.
Toss the salad
  1. Combine cooled orzo, cherry tomatoes, cucumber, Kalamata olives, red onion, parsley, and basil in a large bowl. Visual cue: colorful ingredients should be evenly distributed through the orzo.
  2. Pour the lemon herb dressing over the salad and toss until everything is evenly coated. Visual cue: each small grain of orzo should look lightly glazed with dressing.
  3. Fold in most of the crumbled feta. Visual cue: white crumbles should be dotted throughout without covering the whole surface.
Chill and finish
  1. Refrigerate for at least 30 minutes; taste and adjust lemon or salt. Visual cue: the salad looks slightly more cohesive as the grains absorb dressing.
  2. Top with remaining feta and extra fresh herbs before serving. Visual cue: fresh herbs and feta on top should look bright and freshly scattered.

Notes

Pro tip: cool the cooked orzo completely before tossing so the dressing stays tangy instead of watery. Refrigerate in a covered container up to 3 days; it’s best within 24–48 hours. Freezing: no, the vegetables and feta texture won’t hold up well. Dietary swap: use a dairy-free feta-style crumbles to keep it vegetarian while reducing dairy.