What separates a good orzo salad from a bowl of cold pasta with things thrown in? The vinaigrette. This one whisks extra virgin olive oil, red wine vinegar, balsamic vinegar, Dijon mustard, chopped fresh parsley, fresh oregano, sugar, salt, and pepper into a dressing with enough personality to carry the orzo, diced Roma tomatoes, cucumber, red onion, black olives, and feta.
The orzo cools completely before anything else touches it. Warm pasta absorbs dressing and turns gummy. Cold orzo stays separate and lets the vinaigrette coat each grain. Thirty minutes in the fridge after assembling and it is ready. This has become one of our go-to summer pasta salads.
Tips for Making Orzo Salad with Greek Vinaigrette
Cook the orzo properly
Boil in salted water with a teaspoon of olive oil for 8-10 minutes until al dente. Rinse under cold water and drain thoroughly. Wet orzo dilutes the dressing.
Let it cool completely before mixing with the vegetables. Warm orzo turns mushy when tossed.
Rinse the black olives
Canned black olives can stain the orzo and feta with dark liquid. Drain and rinse them well before adding.
If you prefer a stronger olive flavour, use Kalamata olives instead. They are bolder but also more likely to colour the salad.
Orzo Salad with Greek Vinaigrette and Feta
Total Time: 25 minutes
Yield: Serves 6
Diet: Omnivore, Vegetarian
Description
A vibrant orzo pasta salad bursting with fresh veggies and a zesty Mediterranean vinaigrette. Perfect for a light lunch or side dish.
Ingredients
Units
- 1 1/2 cups (355 ml) uncooked orzo
- 2 Roma tomatoes, seeded and diced
- 1 cucumber, seeded and chopped
- 1 small red onion, chopped
- 1/2 cups (118 ml) sliced black olives (drained and thoroughly rinsed to prevent discoloration)
- 3/4 cups (177 ml) diced feta cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring a pot of water to a boil, add salt, 1 teaspoon olive oil, and orzo. Cook until al dente (8-10 minutes). Drain, rinse, and drain thoroughly. Let cool completely.
- Combine all vinaigrette ingredients in a bowl and whisk until emulsified.
- Place the cooled orzo in a large mixing bowl and add the remaining ingredients. Gently stir to combine.
- Pour the vinaigrette over the orzo and gently stir to combine.
- Refrigerate for at least 30 minutes before serving.
Notes
- For best flavor, use high-quality extra virgin olive oil and good balsamic vinegar.
- To prevent the salad from becoming soggy, add the vinaigrette just before serving or toss gently to combine.
- Substitute Kalamata olives for black olives for a more intense flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 4
- Protein: 10
- Cholesterol: 15
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Any small pasta works: rotini, farfalle, ditalini. Orzo is nice because it is small enough to eat with a spoon and the grains hold dressing well.
How far ahead can I make this?
Up to a day. The flavours improve after a few hours in the fridge. Add the feta and a drizzle of olive oil before serving to refresh it.
Is fresh oregano required?
Fresh oregano has a brighter, less dusty flavour than dried. If you use dried, reduce the amount by half. One tablespoon of fresh oregano equals about one teaspoon of dried.
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