This refreshing Orzo Salad comes together in under 30 minutes and is perfect for a quick lunch, meal prep, or a summer barbecue. Bright tomatoes, crisp cucumber, fresh herbs, and salty feta are tossed with a Greek-style lemon vinaigrette for an easy, crowd-pleasing side or light main.
Looking for more easy salads? Try my shrimp pasta salad or quinoa salad next!
About This Recipe
Orzo salad is a summer favorite: easy to make, portable, and full of fresh flavors. It’s an ideal choice for picnics, potlucks, and backyard cookouts. The recipe is simple and quick, yet satisfying — the orzo soaks up the lemony dressing while the vegetables and herbs keep every bite bright and refreshing.
This salad also makes great leftovers. If you have time, refrigerate it for a few hours so the orzo can absorb the dressing and the flavors meld. The tomatoes and cucumbers will release a little juice that enhances the texture and flavor of the overall dish.
Key Ingredients
Orzo: A small, rice-shaped pasta that cooks quickly and soaks up dressings well.
Vegetables: Cherry tomatoes, cucumber, and red onion for crunch and sweetness.
Herbs: Fresh parsley and basil add herbaceous brightness.
Feta cheese: Crumbled feta adds a salty, tangy contrast that pairs beautifully with the vegetables.
Dressing: A simple Greek-style vinaigrette made from olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper.
Instructions
STEP 1: Cook the orzo according to package directions. Drain, rinse under cold water, and let it drain in a colander.
STEP 2: Whisk the dressing ingredients together in a small bowl and set aside.
STEP 3: In a large bowl, combine the cooked orzo, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley and basil, and crumbled feta.
STEP 4: Drizzle the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust salt and pepper if needed.
📋 Recipe
Orzo Salad
Pin Recipe
Ingredients
- 1 cup dry orzo pasta
- 1 ½ cups cherry tomatoes (halved)
- 1 medium cucumber (diced)
- ½ cup feta cheese (crumbled)
- ¼ cup red onion (finely chopped)
- ¼ cup fresh parsley (chopped)
- ¼ cup fresh basil (chopped)
For the dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- salt & pepper (to taste)
Instructions
-
Cook the orzo according to the package directions. Drain and rinse under cold water, then set aside to drain fully.
-
Whisk together the olive oil, lemon juice, red wine vinegar, Dijon, honey, minced garlic, salt, and pepper in a small bowl.
-
Combine the orzo with the tomatoes, cucumber, red onion, parsley, basil, and feta in a large bowl. Pour the dressing over the salad and toss to coat evenly.
-
Serve immediately, or refrigerate and enjoy within 3 days. The flavors develop even more after chilling for a couple of hours.