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Greek Orzo Salad with Lemon Vinaigrette

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salads
Cuisine Mediterranean
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 1 ½ cups uncooked orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ red onion, finely sliced
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh dill or mint (optional, for extra flavor)
  • For the Lemon Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional, for balance)
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions (usually 8–10 minutes), until al dente. Drain and rinse under cold water to stop cooking and cool the pasta quickly. Set aside.
  • Prepare the Lemon Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper until emulsified. Taste and adjust seasoning — add more lemon juice for tang or honey for balance.
  • Assemble the Salad: In a large mixing bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, parsley, and dill (if using). Pour the vinaigrette over the salad and toss gently until everything is well coated.
  • Add Feta and Chill: Gently fold in crumbled feta cheese. Refrigerate for at least 15–20 minutes to allow the flavors to meld together before serving.