A bright, fresh Mediterranean salad that’s perfect for meal prep, potlucks and summer BBQs. Tender orzo tossed with cherry tomatoes, crisp cucumber, red onion, kalamata olives, salty feta and loads of fresh herbs, all in a lemony olive oil dressing. It tastes even better after it chills, travels beautifully, and disappears fast.
Fun fact: despite looking like rice, orzo is 100% pasta — its name means “barley” in Italian, after the grain it resembles. In Greece it’s called “kritharaki” and is a staple in baked dishes and salads.
Why this recipe works
RINSE the orzo. A quick cold rinse stops the cooking and removes starch so the salad isn’t gummy.
DRESS while warm. Adding a little dressing to warm orzo lets it soak in for deeper flavor.
CHILL to meld. Time in the fridge lets the lemon, herbs and feta flavor every bite.
Ingredients
Serves 8.
Salad:
1.5 cups (300 g) dry orzo
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely diced
1/2 cup kalamata olives, sliced
3/4 cup crumbled feta
1/4 cup chopped parsley + 2 tbsp dill
Lemon dressing:
1/3 cup extra-virgin olive oil
3 tbsp lemon juice
1 tsp dried oregano
1 clove garlic, minced
1/2 tsp salt + 1/4 tsp pepper
Instructions
Step 1: Cook the orzo
Boil the orzo in salted water until just tender, about 8-9 minutes. Drain and rinse briefly under cold water; drain well.
Step 2: Make the dressing
Whisk olive oil, lemon juice, oregano, garlic, salt and pepper.
Step 3: Combine
In a large bowl, toss the orzo with tomatoes, cucumber, red onion, olives and herbs.
Step 4: Dress
Pour over the dressing and toss to coat. Fold in the feta.
Step 5: Chill
Refrigerate at least 30 minutes so the flavors meld.
Step 6: Serve
Stir, taste and adjust lemon and salt. Add a splash of olive oil if it looks dry.
Nutrition information
Calories: 280 kcal per serving
Protein: 7 g
Carbohydrates: 30 g
Fat: 15 g
Saturated Fat: 4 g
Fiber: 2 g
Pro tips for the best orzo pasta salad
Save some dressing. Orzo soaks up dressing as it sits — reserve a little to refresh it before serving.
Add protein. Grilled chicken, shrimp or chickpeas turn it into a main.
Cook orzo al dente. Slightly firm orzo holds up better than mushy in a salad.
Make it ahead. Best a few hours to a day ahead; add fresh herbs just before serving.
Frequently asked questions
Why is my orzo salad dry or sticky?
Rinse the cooked orzo to remove excess starch, and reserve some dressing to stir in before serving since orzo absorbs it as it sits.
Can I make it ahead?
Yes — it’s a great make-ahead. Flavors improve overnight; refresh with a little dressing or lemon before serving.
How long does it last?
3-4 days refrigerated in an airtight container.
Can I use a different pasta?
Yes — small shapes like ditalini, couscous or small shells work similarly.
Is orzo gluten-free?
Standard orzo is wheat pasta. Use a gluten-free orzo or rice for a GF version.
