A cold orzo pasta salad loaded with cucumber, tomato, feta, and olives in a lemon dressing.
This orzo salad takes the classic flavors of Greek horiatiki and folds them through tender orzo pasta, making a heartier dish that works well for picnics, potlucks, or a make-ahead lunch. Kritharaki, the Greek word for orzo, is a pantry staple in Greek kitchens, often used in soups and baked dishes as well as cold salads like this one. Cooling the orzo properly before dressing it is the key technical step — dressing it while hot causes the pasta to absorb too much oil and turn heavy rather than staying light and separate.
Serves 6
Boil orzo in salted water according to package directions, about 9 minutes, until al dente. Drain and rinse under cold water to stop cooking.
Spread the orzo on a tray to cool fully, at least 10 minutes.
Rinsing and cooling prevents the pasta from clumping and absorbing too much dressing.
Whisk olive oil, lemon juice, oregano, and salt together.
In a large bowl, toss cooled orzo with cucumber, tomatoes, olives, feta, and red onion.
Pour the dressing over the salad and toss gently. Chill at least 30 minutes before serving for the best flavor.
Rinse the orzo under cold water after cooking to stop it from continuing to cook and to prevent clumping.
Let the salad chill for at least 30 minutes before serving — the flavors meld significantly during this rest.
Add fresh herbs like dill or parsley right before serving for extra brightness.
Add grilled chicken or shrimp to turn it into a full main-dish salad.
Include roasted red peppers for extra sweetness and color.
Use whole wheat orzo for a heartier, nuttier version.
Refrigerate for up to 4 days in an airtight container; the salad actually improves in flavor after a day in the fridge.
Orzo, called kritharaki in Greek, has long been used across Greek cooking in both hot dishes like giouvetsi and cold salads, becoming a popular potluck and picnic dish as Mediterranean-style pasta salads gained wider popularity.
Yes, it's an ideal make-ahead dish and actually tastes better after chilling for a few hours or overnight.
The orzo was likely overcooked past al dente or not rinsed and cooled before dressing; both lead to a softer, gummier texture.
Yes, substitute a gluten-free orzo alternative or use a small gluten-free pasta shape in its place.
Per serving (260g / 9.2 oz) · 6 servings total
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