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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
DRESSING
SALAD
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.
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.
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).
Divide the salad among bowls, garnish with more dill, and dig in!
Full list of ingredients and directions can be found in the recipe below.
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.
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).
fresh lemon juice
Dijon mustard
extra-virgin olive oil
finely chopped red onion
finely chopped fresh dill
Kosher salt
Freshly ground black pepper
orzo
Persian cucumbers, sliced into thin half-moons
cherry tomatoes, halved
(15.5-oz.) can chickpeas, drained, rinsed
pitted kalamata olives, halved
crumbled feta (about 4 oz.)
Finely chopped fresh dill, for serving
Let us know how it went in the comments below!