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Orzo Salad

Orzo salad made with tender orzo tossed in a bright lemon herb vinaigrette for a tangy, evenly coated bite. This Mediterranean-style orzo pasta salad is loaded with cherry tomatoes, cucumber, Kalamata olives, and feta, then chilled for clean, refreshing flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 410
Ingredients Method Notes

Ingredients
  

Dressing
  • 0.25 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp dried oregano
  • 0.25 Salt and pepper to taste
Salad
  • 1.5 cup orzo pasta, cooked and cooled
  • 1.5 cup cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 0.5 cup Kalamata olives, halved
  • 4 oz feta cheese, crumbled
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh basil, torn

Method
 

Make the lemon herb vinaigrette
  1. Whisk olive oil, fresh lemon juice, lemon zest, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and pepper until emulsified, glossy, and evenly combined.
Assemble the salad
  1. Combine cooled orzo, cherry tomatoes, cucumber, Kalamata olives, red onion, parsley, and basil in a large bowl.
Dress and coat
  1. Pour the lemon herb dressing over the salad and toss until every small grain of orzo is evenly coated and the vegetables look lightly glossy.
Add feta
  1. Fold in most of the crumbled feta so it disperses throughout the salad.
Chill and finish
  1. Refrigerate for at least 30 minutes, then taste and adjust lemon or salt for balance.
Serve
  1. Top with remaining feta and extra fresh herbs right before serving for brighter flavor and a fresh look.

Notes

For the best texture, chill long enough for the orzo to absorb the vinaigrette (30 minutes minimum; up to 24 hours). Store covered in the refrigerator for 3–4 days; freezing isn’t recommended because the cucumber and feta can soften. For a dairy-light swap, use a feta-style plant substitute in the same amount.