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–+ servings
orzo salad in a rustic ceramic bowl
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Basic Orzo Salad Recipe

Orzo is a type of pasta that is prepared similarly to other types of pasta.
Total Time25 minutes
Course: Pasta, Side Dish
Cuisine: American
Keyword: orzo
Servings: 6 servings

Equipment

  • Pot for boiling water
  • large bowl

Ingredients

For the Salad

  • 1 cup dry orzo
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • ¼ cup red onion finely diced
  • ¼ cup fresh herbs parsley, basil, or dill - chopped
  • ½ cup crumbled feta cheese optional

For the Dressing

US Customary - Metric

Instructions

Cook the Orzo

  • Bring a pot of well-salted water to a boil and cook the orzo according to package directions (usually 8–10 minutes).
    👉 Tip: Taste it a minute early. You want it tender with a slight bite, not soft and bloated.

Drain & Cool

  • Drain the orzo and rinse briefly under cool water to stop the cooking.
    👉 Tip: This step is your anti-sticky insurance policy. It keeps the grains separate instead of clumping into a pasta blob.
    Let it drain well.

Make the Dressing

  • In a small bowl, whisk together: olive oil, lemon juice, Dijon, honey, salt + pepper
    👉 Tip: Taste it. It should feel bright and slightly punchy. The orzo will mellow it out later.

Build the Salad

  • In a large bowl, combine: cooled orzo, tomatoes, cucumbe, red onion, herbs
    Pour the dressing over and toss gently.

Add Cheese & Finish

  • Fold in feta (if using).
  • Taste and adjust: more salt?, more lemon?, a drizzle of olive oil?
    👉 Tip: This is where good becomes great. Small tweaks = big flavor.

Let It Rest (if possible)

  • Let the salad sit for 15–30 minutes before serving.
    👉 Tip: This is flavor alchemy time. The dressing soaks in, the ingredients mingle, and everything tastes more cohesive.

Notes

Signals of Success
👀 Orzo looks separate, not clumped
👄 Texture is tender but not mushy
🌿 Flavor is bright, fresh, and balanced
💧 Salad is lightly coated, not swimming in dressing