Greek Orzo Salad

Short description

A refreshing Mediterranean-inspired pasta salad featuring rice-shaped orzo pasta, crisp vegetables, briny olives, creamy feta, and a bright vinaigrette—ideal as a side dish or light meal.

Why You’ll Love This Recipe

• Bright and flavorful: The combination of fresh lemon, vinegar, and herbs gives it a vibrant, zesty character.

• Versatile and customizable: Easily adapted with different veggies, proteins, or dressings to suit your taste or dietary needs.

• Make‑ahead friendly: Prepares well in advance, making it convenient for gatherings, meal prep, and busy weekdays.

• Ideal texture balance: Tender orzo, crunchy vegetables, and creamy feta come together for a satisfying mouthfeel.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Orzo pasta

• Cucumber (e.g., English or Persian), diced

• Cherry or grape tomatoes, halved

• Bell pepper (any color), diced

• Red onion, finely diced

• Kalamata olives, pitted and halved

• Feta cheese, cubed or crumbled

• Olive oil

• Lemon juice

• Vinegar (e.g., red wine or white wine vinegar)

• Dried or fresh oregano (or dill, parsley)

• Salt and pepper

Directions

1. Cook the orzo pasta in generously salted boiling water until al dente. Drain and rinse under cold water; drain well.

2. In a large bowl, whisk together olive oil, lemon juice, vinegar, oregano, salt, and pepper to make the dressing.

3. Add the cooked orzo to the bowl while it is still warm; toss gently to coat and allow the pasta to absorb the flavors.

4. Stir in diced cucumber, halved tomatoes, bell pepper, onions, olives, and toss to combine evenly.

5. Just before serving, gently fold in the feta cheese. Adjust seasoning with salt, pepper, or lemon juice if needed.

Servings and timing

• Servings: Approximately 8 servings (around ¾ cup each)

• Prep time: 10–15 minutes (depending on chopping speed)

• Cook time: 10–12 minutes for the orzo

• Total time: Around 25 minutes

Variations

• Add protein: Mix in cooked chicken, shrimp, chickpeas, or white beans for a heartier salad.

• Switch pasta: Substitute orzo with small pasta shapes like ditalini, acini di pepe, or even quinoa or couscous for gluten‑free options.

• Change cheese: Use goat cheese or halloumi instead of feta, or omit entirely for a dairy‑free version.

• Enhance texture: Add roasted red peppers, artichoke hearts, grilled corn, or toasted pine nuts for depth and variety.

• Herb swaps: Try fresh herbs like mint, basil, dill, or parsley instead of oregano for a different flavor profile.

• Creamy option: Use a hummus‑based or creamy feta‑based dressing for added richness without mayo.

Storage/reheating

• Store in an airtight container in the refrigerator for 3 to 4 days.

• If the salad seems dry upon serving, refresh it by drizzling extra olive oil or lemon juice and gently tossing.

• Best served slightly chilled or at room temperature—reheating is not recommended as it may affect texture and flavor.

FAQs

What is orzo?

Orzo is a rice-shaped pasta typically made from wheat flour. It cooks quickly and lends itself well to salads due to its compact shape.

Can I use a different type of pasta?

Yes. Small pasta shapes like ditalini, acini di pepe, or even gluten‑free alternatives like quinoa or couscous can substitute for orzo.

Do I need to rinse the cooked orzo?

Yes, rinsing under cold water stops the cooking process and prevents the pasta from becoming sticky; drain thoroughly for best results.

Should I dress the salad while the pasta is warm?

Tossing orzo with dressing while warm allows it to absorb flavors more deeply—this enhances taste and cohesion.

Can I make this salad in advance?

Absolutely. It often tastes better after a few hours when flavors meld, especially if refrigerated overnight. For best texture, add watery ingredients (e.g., tomatoes, cucumber) just before serving.

How long does the salad last in the fridge?

Stored in an airtight container, it remains good for 3 to 4 days. If it dries out, revitalize with a drizzle of olive oil or lemon juice.

Can I freeze the salad?

Freezing is not recommended. Vegetables and pasta can become mushy or lose texture when thawed, especially in a dressed salad.

What dressing works best?

A simple vinaigrette of olive oil, lemon juice, vinegar, oregano (or dill), salt, and pepper works well. For creaminess without mayo, consider a hummus‑based or feta‑based (blended) dressing.

Is this salad suitable for vegetarians or vegans?

It is vegetarian as written. For a vegan version, omit the feta or use a plant‑based substitute and ensure the dressing contains no animal‑derived ingredients.

Conclusion

This Greek Orzo Salad offers a bright, flexible, and make‑ahead option for gatherings, lunches, or light meals. With its mix of textures and zesty flavors, it’s both satisfying and versatile. Whether you keep it classic or customize with your preferred add‑ins, this salad is sure to be a reliable go‑to in your culinary repertoire.