Introduction
Picture a breezy seaside picnic where tiny rice‑shaped orzo mingles with crisp cucumber, juicy tomatoes, briny olives, and tangy feta – all enlivened by a lemon‑herb vinaigrette. This Greek‑inspired pasta salad travels beautifully, brightens any potluck table, and keeps summer meals light yet satisfying.
The Origins of Greek Mezze Salads
Greek cuisine celebrates fresh vegetables, olive oil, and cheese in mezze platters meant for sharing. Orzo (kritharaki) often stars in soups, but modern cooks fold it into salads for added substance. Combining pantry staples like olives and feta with garden produce turns simple ingredients into Mediterranean magic.
Unique Ingredients That Shine
Perfectly cooked orzo provides a tender chew. Kalamata olives lend deep brine, while feta adds creamy saltiness. A duo of fresh herbs—parsley and dill—infuses garden fragrance, and a squeeze of lemon wakes up every bite.
Cooking Techniques That Make a Difference
Rinsing cooked orzo under cold water halts cooking and removes excess starch, preventing clumping. Tossing pasta with a spoonful of vinaigrette while still slightly warm helps flavors absorb. Chilling the salad for at least 30 minutes lets the herbs bloom.
Zesty Greek Orzo Pasta Salad with Feta, Olives & Herbs
Description
Vibrant Mediterranean salad with orzo, cucumber, tomato, olives, feta, and lemon‑dill dressing—make ahead, travel friendly, and crowd pleasing.
Ingredients for Zesty Greek Orzo Pasta Salad with Feta, Olives & Herbs
Dressing
Instructions
Preparation of Ingredients
-
Gather Your Ingredients
Set out orzo, vegetables, herbs, feta, olives, and dressing components.
Having everything prepped streamlines assembly.
Cook the Orzo
-
Boil & Rinse
Cook orzo in salted water according to package (about 8 min); drain and rinse under cold water.
Rinsing stops cooking and prevents sticky clumps.
Toss with Initial Dressing
-
Flavor Base
Transfer orzo to a bowl; stir in 1 tablespoon olive oil and half the lemon juice while the pasta is warm.
Warm pasta absorbs flavors better than cold.
Prepare Vegetables
-
Chop & Soak
Dice cucumber, halve tomatoes, soak diced onion 5 min, then drain.
Soaking onion tames sharpness without losing crunch.
Make the Vinaigrette
-
Whisk & Emulsify
In jar combine remaining olive oil, lemon juice, vinegar, mustard, garlic, oregano, salt, pepper; shake until creamy.
Emulsified dressing coats ingredients evenly.
Combine Salad
-
Fold & Chill
Add tomatoes, cucumber, olives, onion, parsley, dill, and feta to orzo; pour dressing over and fold gently.
Folding prevents feta from smearing and keeps veggies intact.
Marinate
-
Cover & Refrigerate
Chill salad at least 30 minutes before serving.
Rest time lets herbs perfume the pasta and melds flavors.
Serving the Dish
-
Serve Cold
Give salad a quick stir, adjust salt, and garnish with extra dill sprigs.
Taste again after chilling—cold temperatures dull seasoning.
Note
- Swap gluten‑free rice‑shaped pasta to make the dish celiac friendly.
- Add chickpeas or grilled shrimp for an easy protein boost.
- Substitute green olives and goat cheese for a Spanish twist.
- Store in mason jars for grab‑and‑go lunches; keeps 3 days chilled.
