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Orzo Salad

Orzo salad made with tender orzo tossed with cherry tomatoes, cucumber, Kalamata olives, and feta in a bright lemon herb vinaigrette. Every small grain gets coated in tangy lemon dressing for a fresh, potluck-ready Mediterranean orzo pasta salad.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean-American
Ingredients Method Notes

Ingredients
  

orzo salad
  • 1.5 cup orzo pasta cooked and cooled
  • 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
  • 0.33 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
  • 1 salt and pepper to taste

Method
 

Make the lemon herb dressing
  1. Whisk olive oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, honey, dried oregano, and salt and pepper until emulsified, glossy and uniform.
  2. Rest the emulsified dressing for 5 minutes at room temperature so the flavors meld.
Assemble the salad
  1. Combine cooled orzo, cherry tomatoes, diced cucumber, halved Kalamata olives, finely diced red onion, chopped parsley, and torn basil in a large bowl.
  2. Pour the lemon herb dressing over the salad and toss until every small grain is evenly coated and glistening.
  3. Fold in most of the crumbled feta so it disperses throughout the orzo.
Chill and finish
  1. Refrigerate the salad for at least 30 minutes; the orzo should firm up slightly as it absorbs the tangy dressing.
  2. Taste and adjust lemon or salt, then top with the remaining feta and extra fresh herbs before serving.

Notes

Pro tip: Cool the orzo completely before mixing—warm pasta can soften the cucumber and make the dressing taste flat. Refrigerate leftovers up to 3 days in a sealed container; the flavors deepen after chilling. Freezing is not recommended for best texture. Dietary swap: for a dairy-free version, use a vegan feta alternative or crumbled goat cheese substitute if preferred (note it will change flavor and texture).