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Orzo Salad With Zesty Greek Dressing - Bright, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces orzo pasta
  • 1 English cucumber, diced (or 2 Persian cucumbers)
  • 1 pint cherry or grape tomatoes, halved
  • 1 small red onion, thinly sliced or finely diced
  • 1 red bell pepper, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 6 ounces feta cheese, cut into small cubes or crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional but recommended)
  • 1/3 cup extra-virgin olive oil
  • 1 large lemon, zested and juiced (about 3–4 tablespoons juice)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, finely minced or grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme (optional)
  • 1/2–3/4 teaspoon kosher salt, to taste
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional, for heat)

Method
 

  1. Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until just al dente, 7–9 minutes. Drain well.
  2. Cool the pasta: Spread the orzo on a baking sheet or toss in a large bowl to release steam. Drizzle with a teaspoon of olive oil to prevent sticking. Let it cool to room temperature.
  3. Make the dressing: In a jar or bowl, combine olive oil, lemon zest and juice, red wine vinegar, Dijon, garlic, oregano, thyme, salt, pepper, and red pepper flakes. Shake or whisk until emulsified.
  4. Prep the vegetables: Dice the cucumber and bell pepper, halve the tomatoes and olives, and slice or finely dice the red onion. Chop parsley and dill.
  5. Toss the salad: In a large bowl, combine cooled orzo, cucumbers, tomatoes, onion, bell pepper, olives, parsley, and dill. Pour in about two-thirds of the dressing and toss gently to coat.
  6. Add the feta: Fold in the feta, keeping some larger pieces for texture. Add more dressing as needed to taste.
  7. Adjust and rest: Taste and add more salt, pepper, or lemon juice if needed. Let the salad rest for 15–20 minutes to allow flavors to meld.
  8. Serve: Garnish with a little extra dill or parsley and a final squeeze of lemon. Serve at room temperature or lightly chilled.