Greek Orzo Salad with Mustard-Dill Vinaigrette
This recipe creates a vibrant Greek Orzo Salad featuring al dente orzo pasta combined with fresh tomatoes, cucumber, green onions, and crumbled feta cheese. It's tossed in a zesty homemade mustard-dill vinaigrette, offering a quick, refreshing, and flavorful side dish perfect for any occasion.
Equipment
- 1 Medium Saucepan
- 1 Colander For draining orzo
- 2 Medium Bowls One for vinaigrette, one for combining ingredients
- 1 Whisk For emulsifying vinaigrette
Ingredients
Main
- Kosher salt
- 1 cup orzo
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- Freshly ground black pepper
- 1/2 cup olive oil
- 3 green onions thinly sliced
- 1 cup grape or cherry tomatoes halved
- 1 medium English cucumber diced
- 1/2 pound feta cheese crumbled
- 1/4 cup chopped fresh dill
Instructions
- Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
- While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
- Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.
Notes
Ensure the orzo is cooked precisely al dente; overcooked pasta will result in a mushy salad texture. For a stable vinaigrette, whisk vigorously or combine ingredients in a jar and shake well until fully emulsified. Chilling the salad for at least 30 minutes before serving allows the flavors to meld beautifully, enhancing the overall Greek profile. Consider adding Kalamata olives or bell peppers for extra flavor and crunch.