Greek Orzo Pasta Salad Recipe

Ingredients

• 60 ml (¼ cup)red wine vinegar
• 60 ml (¼ cup)olive oil
• 30 ml (2 tbsp)vegetable oil
• 1 clovegarlic, minced
• 1 tspDijon mustard
• 1 tspdried oregano
• ¼ tspsea salt
• ⅛ tspblack pepper
• 227 g (8 oz; 1⅓ cups)orzo
• 355 ml (1½ cups)sliced cucumber
• 355 ml (1½ cups)grape or cherry tomatoes
• 113 g (4 oz)feta cheese
• 80 ml (⅓ cup)Kalamata olives
• 60 ml (¼ cup)fresh dill

Instructions

1. 1

   Cook the orzo

   Cook the orzo according to the instructions on its packet.

2. 2

   Whisk the dressing

   While the orzo cooks, combine the red wine vinegar, olive oil, vegetable oil, grated garlic, Dijon mustard, dried oregano, salt and pepper in a large bowl. Whisk until the dressing is emulsified.

3. 3

   Cool the pasta

   Once the orzo is cooked, drain it in a colander and rinse it quickly with cold water. Add it to the bowl of dressing and toss to coat, stirring occasionally as it cools. The dressing may seem generous at first; the orzo will absorb some of it.

4. 4

   Prepare the additions

   Thinly slice the cucumber, halve the tomatoes and olives, cut the feta into cubes and roughly chop the dill.

5. 5

   Toss the salad

   Add the cucumber, tomatoes, feta and olives to the orzo. Toss gently to combine.

6. 6

   Finish and serve

   Spoon the salad into shallow bowls. Top with chopped dill, a drizzle of olive oil and freshly cracked pepper.

What is Greek orzo pasta salad?

Orzo is a small, rice-shaped pasta used in dishes across the Mediterranean. Here it is served as a cold pasta salad with familiar Greek-inspired flavours: briny olives, feta, fresh vegetables and a sharp, herb-scented dressing.

The method helps the salad come together quickly: the orzo cooks while you mix the vinaigrette and prepare the toppings. Rinsing the pasta cools it promptly, and it then takes up some of the dressing as it rests.

Nutrition and macros by portion

The nutrition label shows one serving as written: 338 calories, 9g protein, 33g carbs, 20g fat.

The orzo provides most of the carbohydrates, while olive oil, vegetable oil and feta contribute much of the fat. Feta adds some protein, with smaller amounts from the pasta and vegetables. For a more balanced plate, serve a portion with a protein-rich side such as grilled chicken, fish or beans.

A balanced vinaigrette

Oil and vinegar: The combination of olive oil, vegetable oil and red wine vinegar gives the dressing richness with a bright, tangy edge. Whisk until it looks blended before adding the pasta.

Seasoning: Garlic, Dijon mustard, oregano, salt and pepper flavour the dressing throughout. Grating the garlic finely helps it distribute evenly.

Cook and cool the orzo

Doneness: Follow the packet timing and taste a piece near the end; it should be tender but still hold its shape. Draining promptly helps prevent it from becoming overly soft.

Cooling: Rinse briefly with cold water, as directed, then let the pasta drain well. Toss it with the dressing while it cools so the orzo can absorb some of the flavour.

Keep the fresh ingredients distinct

Cucumber and tomatoes: Thinly sliced cucumber and halved tomatoes bring a fresh, juicy contrast to the pasta. If the cucumber is especially watery, pat the slices dry before adding them.

Feta and olives: Cut the feta into cubes and halve the olives for salty, savoury bites throughout the salad. Fold them in gently to keep the feta from crumbling too much.

Add dill at the end

Dill: The recipe uses chopped dill as a finishing topping, so its fresh herbal flavour stays noticeable. Scatter it over the salad just before serving.

Final seasoning: The method also finishes the bowls with a drizzle of olive oil and freshly cracked pepper. Taste a forkful first, since the feta and olives already bring saltiness.

Serving and timing

The salad is designed to be ready in 30 minutes, with the dressing and vegetables prepared while the orzo cooks. If the pasta is still warm after rinsing, give it a little more time to cool before adding the vegetables and feta.

Serve it in shallow bowls as a light main or alongside grilled vegetables, fish or chicken. It also fits well on a picnic or buffet table.

Recipe notes & tips

• Salt the orzo's cooking water according to the packet instructions, keeping in mind that the feta and olives are salty.
• Whisk the dressing well just before adding the pasta so the oil and vinegar are evenly combined.
• Drain the rinsed orzo thoroughly to avoid watering down the dressing.
• Cut the cucumber and tomatoes into similarly sized pieces for easy serving.
• Fold in the feta gently to keep its cubes intact.
• Add the dill and final olive oil drizzle just before serving for the freshest finish.

Variations

• Add lemon: Finish with a little lemon zest for an extra citrus note.
• Use parsley: Replace the dill with chopped parsley for a milder herbal finish.
• Add spinach: Fold in a handful of baby spinach just before serving.
• Make it more substantial: Add cooked chickpeas for a heartier salad.
• Change the cheese: Use crumbled feta instead of cubes for a more even distribution.

Common mistakes to avoid

• Overcooking the orzo: It can turn soft in the salad; check it near the packet's suggested cooking time.
• Skipping the rinse: Warm pasta can wilt the fresh additions; rinse it quickly with cold water as directed.
• Leaving the pasta wet: Excess rinse water dilutes the dressing; drain the orzo well.
• Mixing too roughly: Vigorous tossing breaks up the feta; fold the ingredients together gently.
• Adding all the salt without tasting: Feta and olives are already salty; taste the finished salad before adjusting.

How to store

Store leftovers in an airtight container in the fridge and eat within 3 days. This salad is best served cold; stir it before serving, and refresh it with a small drizzle of olive oil if it seems dry. Reheating is not recommended, as the vegetables and feta are intended to stay cool and fresh.

Frequently asked questions