Pin It I threw this together on a Tuesday when the fridge was down to scraps and a half-bag of orzo I'd forgotten about. The tomatoes were splitting on the counter, the cucumber needed using, and I had that block of feta I always buy with good intentions. Twenty minutes later, I had a bowlful of something that tasted like I'd planned it all along. It's become my go-to when I need something quick, cold, and satisfying without turning on more than one burner.
The first time I brought this to a backyard cookout, someone asked if I'd ordered it from a deli. I didn't correct them right away because I wanted to see if anyone else would guess it was homemade. By the time I admitted I'd made it that morning, the bowl was empty and three people had asked for the recipe. That's when I realized this salad had a kind of quiet charm that didn't need explaining.
Ingredients
- Orzo pasta: This rice-shaped pasta holds dressing better than larger shapes and stays tender without getting mushy if you rinse it well after cooking.
- Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing without making the salad watery.
- Cucumber: Dice it small and uniform so every bite has a little crunch, and consider seeding it if it's particularly wet inside.
- Red onion: A small amount adds sharpness without overpowering, and soaking the diced pieces in cold water for five minutes takes the edge off if you're sensitive.
- Kalamata olives: They bring a briny depth that balances the brightness of lemon, though you can skip them if olives aren't your thing.
- Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled for better texture and flavor.
- Fresh parsley and dill: These add a grassy, aromatic lift that dried herbs just can't match, though parsley alone works fine if dill isn't available.
- Extra-virgin olive oil: Use something you'd happily dip bread in because it's the backbone of the dressing.
- Lemon juice: Freshly squeezed is worth the extra minute, it's brighter and less harsh than bottled.
- Dried oregano: A little goes a long way and it ties everything together with that unmistakable Mediterranean warmth.
- Dijon mustard: This helps emulsify the dressing and adds a subtle tang that rounds out the acidity.
Instructions
- Cook the orzo:
- Boil it in well-salted water until it's just tender with a slight bite, then drain and rinse under cold water immediately to stop the cooking and wash away excess starch. Let it cool completely in the colander while you prep everything else.
- Prep the vegetables:
- Halve the tomatoes, dice the cucumber into small even pieces, and finely chop the red onion so it distributes without dominating any single bite. If using olives, slice them thin so their flavor spreads throughout the salad.
- Make the dressing:
- Whisk together the olive oil, lemon juice, oregano, mustard, salt, and pepper in a small bowl until it looks smooth and slightly thickened. Taste it on a piece of orzo or a tomato half to check the balance before committing.
- Combine everything:
- Toss the cooled orzo with the vegetables, feta, parsley, and dill in a large bowl, then pour the dressing over and mix gently with a spoon or your hands. Be careful not to mash the feta or tomatoes while stirring.
- Chill and serve:
- Let the salad sit in the fridge for at least ten minutes so the flavors can settle into each other. Taste again before serving and add more salt, pepper, or lemon juice if it needs a boost.
Pin It There's a moment when you pull this out of the fridge and see the colors still vibrant, the feta still crumbly, the whole thing looking like it's ready for a magazine, that you remember why you keep making it. It's not fancy, but it's reliable in a way that feels almost generous. I've served it to picky kids, skeptical in-laws, and friends who claim they don't like pasta salad, and it's won over every single one of them.
How to Store and Serve
This salad keeps well in an airtight container in the fridge for up to two days, though the cucumbers may release a little water as they sit. If that happens, just drain off the excess liquid and give it a quick stir before serving. I like to bring it back to room temperature for about fifteen minutes before eating because the flavors open up and the olive oil loosens again. It's perfect straight from the container for lunch, or spooned onto a plate next to grilled fish or chicken for dinner.
What to Add or Swap
If you want to make this more substantial, toss in a can of drained chickpeas or some shredded rotisserie chicken. I've also used red wine vinegar in place of lemon juice when I was out, and it gave the dressing a slightly earthier flavor that was just as good. You can swap the feta for fresh mozzarella pearls if you prefer something milder, or leave out the cheese entirely and add more olives and a handful of toasted pine nuts for a vegan version. The base is flexible enough to handle whatever you have on hand.
Why This Works for Crowds
Unlike most pasta salads that get gluey or dry out under the sun, this one actually improves as it sits because the orzo absorbs the dressing without turning mushy. The ingredients are sturdy enough to hold up on a buffet table, and the bright colors make it look more impressive than the effort required. I've doubled and tripled this recipe for potlucks and block parties, and it's always one of the first dishes to disappear.
- Make it the night before and let it chill overnight for even deeper flavor.
- Bring extra lemon wedges and a small container of olive oil to refresh it just before serving if needed.
- If you're serving it outdoors in warm weather, keep it in a bowl set over ice to stay cool and crisp.
Pin It This salad has earned its spot in my regular rotation not because it's complicated or impressive, but because it's exactly what I want to eat when the weather's warm and I don't want to think too hard. It's bright, satisfying, and forgiving, and that's more than enough.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. Assemble all components and store the dressing separately for up to 2 days. Toss together shortly before serving to maintain the best texture and fresh taste.
- → What can I use as a substitute for feta cheese?
Goat cheese, ricotta salata, or mozzarella are great alternatives. You can also use halloumi for a firmer cheese option that adds a slight salty quality similar to feta.
- → How do I prevent the pasta from becoming mushy?
Cook the orzo to al dente according to package directions, then immediately drain and rinse under cold water. This stops the cooking process and helps maintain a firm, pleasant texture in the finished dish.
- → Can I add protein to this salad?
Absolutely. Grilled chicken, chickpeas, white beans, or crispy chickpea croutons work wonderfully. Add about 1 cup of cooked protein per the base salad to enhance nutritional content.
- → What dressing alternatives work well?
You can substitute red wine vinegar for fresh lemon juice, or use a combination of both. Balsamic vinegar offers a different but complementary flavor profile that pairs nicely with Mediterranean ingredients.
- → Is this salad suitable for vegetarians?
Yes, this recipe is naturally vegetarian. Simply ensure your feta cheese is made with vegetarian rennet, and verify all ingredient labels meet your dietary requirements.