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.
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.
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.
Vibrant Mediterranean salad with orzo, cucumber, tomato, olives, feta, and lemon‑dill dressing—make ahead, travel friendly, and crowd pleasing.
Set out orzo, vegetables, herbs, feta, olives, and dressing components.
Cook orzo in salted water according to package (about 8 min); drain and rinse under cold water.
Transfer orzo to a bowl; stir in 1 tablespoon olive oil and half the lemon juice while the pasta is warm.
Dice cucumber, halve tomatoes, soak diced onion 5 min, then drain.
In jar combine remaining olive oil, lemon juice, vinegar, mustard, garlic, oregano, salt, pepper; shake until creamy.
Add tomatoes, cucumber, olives, onion, parsley, dill, and feta to orzo; pour dressing over and fold gently.
Chill salad at least 30 minutes before serving.
Give salad a quick stir, adjust salt, and garnish with extra dill sprigs.
This orzo salad captures the breezy spirit of an Aegean holiday in every forkful. By combining tender pasta with crisp vegetables and a citrus‑herb vinaigrette, you create a dish that feels indulgent yet refreshingly light—ideal for sweltering summer afternoons.
• Picnic Superstar: Pair with grilled chicken skewers and watermelon wedges for a balanced outdoor meal.
• Weeknight Side: Serve alongside baked salmon to add Mediterranean flair without extra stovetop time.
• Potluck Favorite: Double the recipe; its bright flavors stay lively even on buffet tables.
The salad holds well up to three days refrigerated. If it seems dry after storage, revive with a drizzle of olive oil and a squeeze of lemon before serving.
Share your colorful bowls using #OrzoGlow—swap herbs, try sun‑dried tomatoes, or sprinkle toasted pine nuts for crunch, and inspire fellow foodies.