Move aside, plain ol’ pasta salad—orzo is here to shake things up. Though it looks a bit like rice, orzo isn’t a grain—it’s a pasta! While I love using it in comforting, warming pasta dishes (looking at you, orzo al limone!), it also makes for a great salad base. Bring my Greek-inspired recipe to the park for a light picnic lunch or to your next potluck for a fresh summer side. No matter the occasion, this Greek orzo salad was made to please.
What People Are Saying:
“Really delicious! With crusty bread and a glass of wine, was a great supper. Made it exactly as written and will definitely make it again.” – PurpleSnow
“Great Lunch-at-your-Desk recipe. Simple and easy to make ahead.” – BmoreChileGirl
How To Make Greek Orzo SaladINGREDIENTS
DRESSING
Lemon Juice: Brings the bright, Mediterranean sunshine. Because the orzo is pretty neutral in flavor, I gave the dressing extra acidic punch to keep the dish vibrant. Dijon Mustard: Adds heat and sharpness but also helps the dressing thicken and form a stable emulsion, so it coats the pasta without running right off. Extra-Virgin Olive Oil: Other oils just can’t compete with the rich, complex flavors of EVOO—at once fruity, grassy, peppery, and slightly bitter. That bitterness is invaluable for the way it balances the acidity of the lemon juice. Dill: Lends a fresh, aromatic quality and integrates seamlessly, so its flavor pervades every bite. Red Onion: I use minced red onion to bring a bit of crunch to salad and some sweetness and pungency to the dressing. Feel free to swap in shallot if you like.
SALAD
Orzo: This small, oval pasta readily absorbs the flavors of the dressing. Thanks to its diminutive size, it doesn’t overwhelm the salad as larger pasta shapes often do. Persian Cucumbers: I love using Persian cucumbers in salads. They have all the crisp, fresh qualities of slicing cucumbers, but are less apt to water things down. Cherry Tomatoes: Bring bursts of sweetness and acidity and pops of color. Canned Chickpeas: Offer nutty flavor and a heartiness that transforms this salad into a legit lunch option. Kalamata Olives: Hey, it’s a Greek-style salad—no way was I leaving out the Kalamatas! These olives contribute tangy, briny depth and a meaty texture that takes this salad to the next level. Feta: Tangy, creamy feta serves as a unifying force, tying everything together in a single, harmonious whole. STEP-BY-STEP INSTRUCTIONS
Okay, let’s start by whipping up the dressing. I get this out of the way first in order to give the red onion time to mellow and add depth to the dressing. Grab a large bowl and a whisk and whisk together the lemon juice and mustard. We’re doing this in a large bowl so all we have to do is add the rest of the ingredients and give it all toss—one less bowl to wash! Now, while whisking constantly, slowly stream in the oil. This gradual approach helps emulsify the lemon juice and olive oil, so you get a nice smooth, cohesive mixture that’s primed to cling to all the salad ingredients. Stir in the dill and red onion, then season with some salt and pepper. Set the dressing aside to give its flavors time to meld.
PHOTO: CHARLIE GILLETTE
Now, let’s turn our attention to the orzo. Bring a large pot of salted water to a boil and cook orzo according to your package directions until al dente; when it comes to pasta, package directions are almost always the way to go. Drain well. While the pasta is still hot, add it to the bowl with the dressing and toss until well coated.
PHOTO: CHARLIE GILLETTE
Time to turn this into a salad. Add the cucumbers, cherry tomatoes, chickpeas, and olives to the orzo and toss until everything is coated. All that’s left is to fold in the feta (try not to break it up too much).
PHOTO: CHARLIE GILLETTE
Divide the salad among bowls, garnish with more dill, and dig in!
PHOTO: CHARLIE GILLETTE
Full list of ingredients and directions can be found in the recipe below.
Variations
This easy, fresh recipe is filled with all of my favorite bright Mediterranean flavors and mix-ins, like sweet tomatoes, briny olives, cucumber, and tangy feta, but you can toss in any veggies, cheese, or dressing you like. If you want to switch things up, take inspiration from our favorite pasta salad recipes (our Italian-inspired pasta salad would be a great choice), swapping out the pasta for orzo.
Recipe Tips Toss it while it’s hot: Adding the orzo to the dressing while the orzo is still hot (or at least warm) allows it to absorb more of the dressing, making every bite more flavorful.Storage
If you’re making it ahead or storing leftovers, this salad will stay good in the fridge for up to 4 days (though good luck trying to make it last that long).
Dining and Cooking