Orzo Salad

Why You’ll Love This Recipe

I enjoy how balanced this salad is, with tender orzo, crisp vegetables, briny olives, and creamy feta all tied together with a bright, tangy dressing. I also like that it can be served chilled or at room temperature, making it perfect for meal prep or gatherings. It is flexible, forgiving, and full of flavor in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup uncooked orzo
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried oregano or Italian seasoning
1/4 teaspoon salt
Freshly ground black pepper, to taste
10 oz cherry or grape tomatoes, sliced in half
2 medium cucumbers, quartered
1/3 cup pitted black olives, sliced
1/3 cup pitted green olives, sliced
4 oz crumbled feta cheese
2 oz baby spinach

Directions

I begin by cooking the orzo in 2 cups of water at a gentle simmer for about 10 minutes. If the water absorbs before the pasta is tender, I add small splashes of water until it reaches an al dente texture. Once cooked, I drain it and rinse it under cold running water using a fine mesh strainer, then set it aside to cool.

While the orzo cooks, I prepare the dressing by combining the olive oil, lemon juice, balsamic vinegar, Dijon mustard, dried oregano, salt, and black pepper in a small jar. I whisk everything together until smooth and emulsified.

In a large mixing bowl, I add the tomatoes, cucumbers, black and green olives, and pour the dressing over the vegetables. I mix well so everything is evenly coated.

I then add the cooled orzo, crumbled feta, and baby spinach to the bowl. I gently toss everything together, taste, and adjust the seasoning with more salt, pepper, or lemon juice if needed.

Servings and Timing

I usually get 4 servings from this recipe.
Prep time: about 10 minutes
Cook time: about 10 minutes
Total time: around 20 minutes

Variations

I sometimes add chopped fresh herbs like parsley or basil for extra freshness. When I want more protein, I mix in chickpeas or grilled chicken. For a dairy-free version, I simply leave out the feta or replace it with a plant-based alternative.

Storage/Reheating

I store this orzo salad in an airtight container in the refrigerator for up to 3 days. I like it best cold, straight from the fridge, but I let it sit at room temperature for a few minutes before serving to bring the flavors back to life.

FAQs

Can I make this salad ahead of time?

I often make it a day in advance, as the flavors deepen and taste even better after resting.

Should I rinse the orzo after cooking?

I rinse it to stop the cooking process and keep the pasta from sticking together.

Can I use a different pasta instead of orzo?

I sometimes substitute small pasta shapes like ditalini or couscous with good results.

What can I serve this orzo salad with?

I like serving it alongside grilled fish, chicken, or as part of a larger mezze-style spread.

Can I skip the balsamic vinegar?

I occasionally replace it with red wine vinegar if I want a sharper, less sweet dressing.

Conclusion

I keep this orzo salad recipe in regular rotation because it is quick, versatile, and packed with fresh flavors. It is one of those dishes that always works, whether I am cooking for myself or sharing it with others, and it never fails to feel light, vibrant, and satisfying.

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