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Fresh Mediterranean Orzo Salad with Easy Creamy Feta Dressing

Mediterranean Orzo Salad - featured image
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A bright and summery Mediterranean orzo salad featuring a luscious creamy feta dressing made with Greek yogurt and lemon juice. Perfect for quick meals, picnics, or as a flavorful side dish.

Ingredients

Scale
  • 1 ½ cups orzo pasta (about 270g)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (optional)
  • ¾ cup feta cheese, crumbled (about 120g)
  • ½ cup Greek yogurt (about 120g), plain full-fat preferred
  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of orzo pasta and cook until al dente, about 8–10 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside to drain fully.
  2. While the orzo cooks, halve 1 cup of cherry tomatoes, dice 1 medium cucumber, slice ½ cup pitted Kalamata olives, finely chop ¼ cup red onion, and roughly chop ¼ cup fresh parsley and 2 tbsp fresh mint (if using). Soak the red onion in cold water for 10 minutes if you prefer less sharpness.
  3. In a blender or food processor, combine ¾ cup crumbled feta cheese, ½ cup Greek yogurt, 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 small minced garlic clove, 1 tsp dried oregano, and a pinch of salt and pepper. Blend until smooth and creamy, scraping down the sides if needed. The dressing should be thick but pourable.
  4. In a large bowl, combine the cooled orzo with all the chopped veggies and herbs. Pour the creamy feta dressing over and gently toss until everything is evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
  5. Refrigerate the salad for at least 30 minutes before serving to let the flavors marry. It tastes great slightly chilled or at room temperature. Give it a gentle stir before plating.

Notes

Soak red onion in cold water for 10 minutes to reduce sharpness. Use dairy-free yogurt and vegan feta for a dairy-free version. Swap orzo for quinoa or gluten-free pasta for gluten-free option. Keep dressing separate if prepping ahead to prevent sogginess. Fresh lemon juice enhances brightness. Add protein like grilled chicken or shrimp for a heartier meal.

Nutrition

Keywords: Mediterranean orzo salad, creamy feta dressing, easy pasta salad, healthy salad, summer salad, vegetarian salad

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