Orzo Pasta Salad Recipe

Cook Orzo

Bring 6 cups water and 1 tablespoon kosher salt to a rolling boil in a medium pot. Add 1 1/2 cups dry orzo and stir to prevent sticking. Cook uncovered, stirring occasionally, until al dente, about 7–9 minutes (check package for exact time).

Drain orzo in a fine-mesh sieve and immediately rinse briefly under cold running water to stop cooking and cool the pasta. Shake off excess water and transfer orzo to a large mixing bowl to continue cooling.

Prepare Vegetables

While the orzo cooks, prep the vegetables: halve the cherry tomatoes (or quarter if very large) to make 1 1/2 cups. Peel (if desired) and dice the English cucumber into 1/4-inch pieces to make about 1 cup. Thinly slice the red onion and chop into small half-moons to total about 1/2 cup. Pit and halve or slice Kalamata olives to measure 3/4 cup. Chop fresh parsley finely to make 1/4 cup. Crumble or cube feta to equal 1 cup.

Add the cooled orzo to the bowl with tomatoes, cucumber, red onion, olives, feta, and parsley. Toss gently to combine, taking care not to mash the tomatoes or feta.

Make Dressing

In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 teaspoon minced garlic, 1/2 teaspoon honey (optional), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified.

Taste the dressing and adjust seasoning as needed—add a pinch more salt, a splash more vinegar, or a touch more honey to balance acidity if desired.

Pour the vinaigrette over the orzo and vegetable mixture. Gently toss until everything is evenly coated. Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld, or refrigerate for 30 minutes for a chilled salad.

Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with a few reserved parsley leaves or extra crumbled feta if desired.