Say goodbye to boring pasta salads—make way for orzo! Though it may resemble rice, orzo is actually pasta, and it’s here to revolutionize your salad game. While it’s perfect for comforting pasta dishes like orzo al limone, it’s also a fantastic base for salads. Take this Greek-inspired recipe with you for a delightful picnic lunch at the park or serve it as a refreshing side at your next potluck. This Greek orzo salad is sure to impress, no matter the occasion!
This recipe bursts with vibrant Mediterranean flavors and ingredients like juicy tomatoes, salty olives, crisp cucumber, and tangy feta. Feel free to add your favorite veggies, cheese, and dressing to customize it to your taste. If you’re feeling adventurous, draw inspiration from other pasta salad recipes—our Italian-inspired pasta salad is a fantastic option. Simply swap the pasta for orzo and enjoy!
Planning to make it ahead or have leftovers? Not to worry! This salad will stay fresh in the fridge for up to 4 days, although it’s so delicious, it might not last that long!
Greek Orzo Salad
Ingredients
**For the Dressing:**
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly chopped dill plus extra for serving
- 1/4 cup minced red onion
- Kosher salt
- Freshly ground black pepper
**For the Salad:**
- 8 ounces orzo
- 3 Persian cucumbers thinly sliced into half-moons
- 2 cups cherry tomatoes halved
- 1 15.5-ounce can chickpeas, drained and rinsed
- 1/2 cup pitted kalamata olives halved
- 1 cup crumbled feta about 1/4 pound
Instructions
- Step 1: Cook the orzo in a pot of salted boiling water until it’s al dente. Drain and set aside.
- Step 2: Prepare the dressing by whisking lemon juice and mustard in a large bowl. Gradually add oil while whisking until well combined. Stir in dill and red onion, then season with salt and pepper.
- Step 3: Assemble the salad by adding the orzo, cucumbers, cherry tomatoes, chickpeas, and olives to the dressing. Toss to coat everything evenly. Fold in the crumbled feta and serve, garnished with extra dill.