Greek Orzo Salad

Name: Greek Orzo Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1½ cups (300 g) dried orzo; 1 tablespoon (15 g) kosher salt, for the pasta water (Diamond Crystal; use half if using fine salt); 1 medium (about 10 oz) (280 g) English cucumber, quartered lengthwise and cut into ½-inch pieces; 12 ounces (340 g) cherry or grape tomatoes, halved (quartered if large); ½ small (60 g) red onion, very thinly sliced, then cut into short pieces; ¾ cup (115 g) pitted kalamata olives, drained and halved; 6 ounces (170 g) feta cheese, crumbled into ½-inch pieces; ½ cup (20 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; ⅓ cup (80 ml) extra-virgin olive oil; 3 tablespoons (45 ml) red wine vinegar; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed; 2 teaspoons (2 g) dried oregano, crumbled between your fingers; 1 large clove (4 g) garlic, finely grated or minced; 1 teaspoon (5 g) Dijon mustard; ½ teaspoon (1 g) freshly ground black pepper; ½ teaspoon (2 g) kosher salt, for the dressing; feta and olives are salty, so adjust at the end

From the MyKitchenBank Kitchen

Tender orzo tossed while warm in a bright red wine vinegar and olive oil dressing, then folded with crisp cucumber, juicy tomatoes, briny kalamata olives, red onion, and creamy feta. Serve it at room temperature or chilled.

Prep: 20 min
Cook: 10 min
Wait: 40 min
Total: 1 hr 10 min
Makes: About 7 cups (6 side-dish servings)

Jump to recipe ♡ Save

Ingredients

6 servings

For the salad
1½ cups (300 g) dried orzo
1 tablespoon (15 g) kosher salt, for the pasta water (Diamond Crystal; use half if using fine salt)
1 medium (about 10 oz) (280 g) English cucumber, quartered lengthwise and cut into ½-inch pieces
12 ounces (340 g) cherry or grape tomatoes, halved (quartered if large)
½ small (60 g) red onion, very thinly sliced, then cut into short pieces
¾ cup (115 g) pitted kalamata olives, drained and halved
6 ounces (170 g) feta cheese, crumbled into ½-inch pieces
½ cup (20 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
For the dressing
⅓ cup (80 ml) extra-virgin olive oil
3 tablespoons (45 ml) red wine vinegar
1 tablespoon (15 ml) fresh lemon juice, freshly squeezed
2 teaspoons (2 g) dried oregano, crumbled between your fingers
1 large clove (4 g) garlic, finely grated or minced
1 teaspoon (5 g) Dijon mustard
½ teaspoon (1 g) freshly ground black pepper
½ teaspoon (2 g) kosher salt, for the dressing; feta and olives are salty, so adjust at the end

Equipment (7)

Large pot (4–5 quart / 4–5 L)
Fine-mesh strainer or colander
Large rimmed baking sheet
Large mixing bowl (4-quart / 4 L)
Small bowl or jar for dressing
Chef's knife and cutting board
Whisk or fork

Steps

Before you start

Bring a large pot of water to a boil while you chop; the orzo cooks in about 9 minutes.
Pit the olives if they aren't already pitted, and check by feel for stray pits.
Plan on at least 30 minutes of resting so the orzo absorbs the dressing and the flavors meld.
Buy feta in a block packed in brine for the creamiest crumbles.

1
Boil the water
- Fill a large pot with 3 quarts (3 L) water, add 1 tablespoon kosher salt, and bring to a rolling boil over high heat.
+ Show details− Hide details
Ready when: Large, vigorous bubbles break the surface constantly.
Tip: Use plenty of water so the orzo doesn't clump.
2
Whisk the dressing
- In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, oregano, grated garlic, Dijon, ½ teaspoon salt, and pepper.
- Whisk or shake for 30 seconds until cloudy and emulsified.
- Set aside.
+ Show details− Hide details
Ready when: The dressing looks thick and opaque with no pooled oil.
Tip: Rubbing the oregano between your fingers releases its oils.
3
Cook the orzo
- Stir the orzo into the boiling water and stir for the first 30 seconds to prevent sticking.
- Cook at a steady boil for 8–9 minutes, stirring occasionally, until tender with a slight bite.
- Taste one piece at 8 minutes.
+ Show details− Hide details
Ready when: Orzo is tender but still slightly chewy at the center, with no chalky white core.
Tip: Don't overcook; it keeps softening as it absorbs the dressing.
4
Drain and cool
- Drain the orzo well in a fine-mesh strainer.
- Spread it in a thin layer on a rimmed baking sheet and let it steam off for 5 minutes.
- Do not rinse; the surface starch helps the dressing cling.
+ Show details− Hide details
Ready when: Orzo is warm, not hot, and no longer steaming heavily.
Tip: Drizzle with 1 teaspoon of the dressing mixture only if it begins to stick together.
5
Dress the warm orzo
- Transfer the warm orzo to a large mixing bowl.
- Whisk the dressing again, pour half over the orzo, and toss well.
- Let it sit 10 minutes so the pasta absorbs the flavor.
+ Show details− Hide details
Ready when: The orzo looks glossy and the bowl bottom is nearly dry of pooled dressing.
Tip: Warm pasta absorbs dressing far better than cold, so dress it while it's still warm.
6
Prep the vegetables
- While the orzo rests, cut the cucumber, halve the tomatoes, thinly slice the red onion, halve the olives, and chop the parsley.
- If the onion is sharp, soak the slices in cold water for 5 minutes and drain well.
+ Show details− Hide details
Ready when: Vegetables are in uniform bite-size pieces, about ½ inch.
Tip: Pat the cucumber and tomatoes with a paper towel if very wet to keep the salad from turning watery.
7
Fold it together
- Add the cucumber, tomatoes, onion, olives, and parsley to the orzo.
- Add the remaining dressing and gently toss.
- Add the feta last and fold just 3–4 times so it stays in chunks.
+ Show details− Hide details
Ready when: Everything is evenly coated and the feta is still in visible pieces.
Tip: Over-stirring breaks the feta into paste and clouds the salad.
8
Rest and season
- Cover and let the salad rest at room temperature for 20 minutes, or chill for up to 2 hours.
- Taste, then adjust with a pinch of salt, a splash of vinegar, or a drizzle of olive oil if the orzo has soaked up the dressing.
+ Show details− Hide details
Ready when: Tastes bright, tangy, and well seasoned, with moist (not dry) orzo.
Tip: Cold mutes flavor, so re-season and let chilled salad sit 15 minutes at room temperature before serving.

Good to know

Tips

Dress the orzo while it's warm; it absorbs flavor best then, which keeps the salad from tasting bland.
Don't rinse the orzo, because the starch helps the dressing cling and gives a silky coating.
Salt the pasta water well, since orzo is seasoned only from the inside and the salad needs a flavorful base.
Add the tomatoes and feta last to keep them fresh and distinct.

Make ahead

Make the salad up to 24 hours ahead without the tomatoes, parsley, and feta; store covered in the fridge, then fold those in just before serving. The dressing can be made 3 days ahead.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days; refresh with a splash of vinegar and olive oil and let it sit 15 minutes before serving. Freezing is not recommended because the vegetables and feta turn watery.

Substitutions

dried orzo → Israeli (pearl) couscous, fregola, or short pasta like ditalini. Follow package cooking times; pearl couscous takes about 8–10 minutes.
red wine vinegar → White wine vinegar or extra lemon juice. Lemon-only gives a brighter, sharper flavor; use 3 tablespoons total.
feta cheese → Goat cheese or cubed halloumi. Goat cheese is creamier and milder; add a pinch more salt.
red onion → Thinly sliced scallions. Use 3 scallions for a milder onion flavor with no soaking needed.