Creamy Greek Orzo Salad Recipe
This creamy Greek orzo salad recipe features a whipped feta and olive brine dressing that perfectly coats every bite. It stays fresh and vibrant, making it the ultimate make-ahead side dish.
Ingredients
Salad:
- 1 cup uncooked orzo pasta
- 1 English cucumber diced (Persian cucumbers work too)
- 1/3 cup diced red onion
- 1 cup cherry tomatoes halved
- 3 tablespoons chopped flat leaf parsley
- 1/3 cup chopped kalamata olives
- 1/2 cup crumbled feta cheese
Vinaigrette:
- 1 1/2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- Kosher salt and fresh ground pepper to taste
Instructions
Cook and Cool the Orzo
- Bring a pot of salted water to a boil and cook the orzo until it is just slightly past al dente, so the grains are tender with no hard center left. This extra moment of cooking helps the pasta stay soft once chilled.
- Drain the orzo, rinse it well under cold water, and let it drain thoroughly. If you want to prevent clumping completely, toss the warm pasta with a very small splash of olive oil and spread it on a baking sheet to cool, then transfer to a large bowl.
Prep the Fresh Mix-Ins
- While the pasta cools, soak the diced red onion in ice water for 10 minutes to take the sharp edge off while keeping its crunch. Drain well, then add it to the bowl with the cucumber, cherry tomatoes, parsley, Kalamata olives, and half of the crumbled feta.
- Give the bowl a gentle toss so the vegetables and herbs are evenly distributed through the orzo without bruising the tomatoes.
Make the Creamy Whipped Feta Emulsion
- In a small blender or bowl, combine the extra virgin olive oil, red wine vinegar, honey, Dijon mustard, garlic powder, dried oregano, salt, pepper, 2 tablespoons of olive brine from the Kalamata jar, and the remaining half of the feta cheese. Blend or whisk until the dressing looks thick, creamy, and lightly fluffy.
Dress and Chill
- Pour the emulsified dressing over the salad and stir until every grain of orzo and every piece of vegetable is evenly coated. Taste and adjust the seasoning, then serve right away or cover and refrigerate until cold.
Notes
Texture Tip: Cook the orzo slightly past al dente so it stays tender and does not turn chalky after chilling in the fridge.
Flavor Secret: Do not skip adding 2 tablespoons of Kalamata olive brine to the dressing. It provides a deep, savory Greek flavor that elevates the whole dish.
Preparation Tip: Soaking the diced red onions in ice water for 10 minutes keeps their crunch while removing the harsh, raw bite.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.