Pin My neighbor Maria brought this to a backyard gathering last summer, and I watched the bowl empty in minutes. The way the cold pasta held onto the bright lemon dressing, the salty pops of feta against cool cucumber—it was everything I wanted on a hot day. I asked for the recipe on the spot, and she laughed, saying it was barely a recipe at all. She was wrong, of course, because sometimes the simplest things are the ones you crave most.
The first time I made this for a potluck, I doubled the batch and still came home with an empty bowl. A friend who usually avoids pasta salads asked if I'd bring it again the next month. That's when I realized this wasn't just another side dish—it was the kind of recipe people remembered and requested by name.
Ingredients
- Orzo pasta: This tiny rice-shaped pasta soaks up the dressing beautifully and stays tender without turning mushy, even when chilled overnight.
- Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing, adding a sweet burst that balances the brine.
- Cucumber: Dice it small so every forkful gets a crisp, cooling contrast to the tangy feta and olives.
- Red onion: A little goes a long way here, so dice it fine and don't skip rinsing it under cold water if you want a milder bite.
- Kalamata olives: Their rich, briny flavor is worth seeking out, but if you only have black olives on hand, those work in a pinch.
- Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled, the texture is creamier and it doesn't dry out as fast.
- Fresh parsley and dill: These herbs wake up the whole dish with a bright, grassy note that dried versions just can't replicate.
- Extra-virgin olive oil: Use something you'd happily dip bread into, because the quality really shines through in a simple dressing like this.
- Lemon juice: Freshly squeezed is non-negotiable here, the bottled stuff tastes flat and won't give you that zingy brightness.
- Dried oregano: A staple in Greek cooking, it adds an earthy warmth that ties all the Mediterranean flavors together.
- Dijon mustard: Just a dab helps emulsify the dressing and adds a subtle depth without making things too sharp.
Instructions
- Cook the orzo:
- Boil the pasta in well-salted water until it's tender but still has a little bite, then drain and rinse it under cold water to stop the cooking. This step keeps the orzo from clumping together and getting gummy as it cools.
- Prep the vegetables:
- While the pasta cools, chop your tomatoes, cucumber, onion, and olives into bite-sized pieces. Try to keep everything roughly the same size so each forkful has a nice mix of textures.
- Mix the salad base:
- Toss the cooled orzo with all your chopped vegetables, crumbled feta, and fresh herbs in a large bowl. Use your hands if you need to, it's the best way to distribute everything evenly without crushing the tomatoes.
- Make the dressing:
- Whisk together the olive oil, lemon juice, oregano, Dijon, salt, and pepper in a small bowl until it looks smooth and slightly thickened. If you have a jar with a lid, you can shake it instead and skip the whisk entirely.
- Dress and chill:
- Pour the dressing over the salad and toss gently until everything glistens. Let it sit in the fridge for at least 10 minutes so the flavors can meld, but it's even better after an hour or two.
Pin One evening I made this on a whim and ate it straight from the bowl while standing at the counter, fork in hand. My partner walked in, took one bite from my fork, and went to grab their own bowl. We ended up eating the whole batch for dinner, no main course needed, just this salad and good conversation as the sun went down.
Make It Your Own
If you want to turn this into a full meal, toss in some grilled chicken, shrimp, or a can of drained chickpeas. I've also swapped the lemon juice for red wine vinegar when I'm out of lemons, and it gives the dressing a slightly deeper, more mellow tang. Some people like adding a handful of baby spinach or arugula just before serving for extra greens, and honestly, it's hard to go wrong with additions like that.
Storing and Serving
This salad keeps beautifully in the fridge for up to two days, though the herbs may darken a bit and the cucumbers can release some water. If you're making it ahead, hold back a little dressing and toss it in just before serving to freshen everything up. Serve it cold or let it come to room temperature for about 15 minutes, either way works depending on your mood and the weather.
Little Things That Matter
I learned the hard way that pre-crumbled feta often has anti-caking agents that make it taste chalky and dry. Spending an extra minute crumbling a block yourself makes a noticeable difference in creaminess. If your red onion tastes too sharp, soak the diced pieces in cold water for five minutes, then drain them well before adding to the salad.
- Use a box grater to quickly crumble feta if you don't want to do it by hand.
- If you have leftover dressing, it's fantastic drizzled over roasted vegetables or grilled fish.
- For a kid-friendly version, leave out the olives and onion, and they'll usually eat it happily.
Pin This salad has become my go-to whenever I need something that feels special but doesn't require much effort. It's proof that good food doesn't have to be complicated, just made with care and eaten with people you enjoy.
Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can prepare the salad up to 2 days in advance. Store it covered in the refrigerator. The flavors actually improve as they meld together. Add the dressing just before serving or toss everything together and refrigerate until ready to eat.
- → What can I use instead of feta cheese?
Crumbled goat cheese, ricotta salata, or even mozzarella work well as substitutes. For a dairy-free option, try nutritional yeast or skip the cheese entirely and increase the olives for briny flavor.
- → How do I prevent the salad from getting soggy?
Drain and rinse the cooked orzo thoroughly, then let it cool completely before combining with other ingredients. Dress the salad just before serving, or keep the dressing separate and toss in when ready to eat.
- → Can I add protein to this salad?
Absolutely. Grilled chicken breast, canned chickpeas, white beans, or shrimp are excellent additions. This transforms it into a more substantial main course while maintaining the Mediterranean flavor profile.
- → What's the best way to dice the cucumber?
Cut the cucumber in half lengthwise, scoop out excess seeds with a spoon, then cut into small, even pieces. This prevents the salad from becoming watery and ensures consistent bite-sized pieces throughout.
- → Can I substitute the lemon juice in the dressing?
Red wine vinegar or white wine vinegar work as excellent alternatives, offering a slightly different but complementary tang. Use the same quantity as the lemon juice called for in the dressing.