Greek Orzo Salad with Creamy Tzatziki Dressing
Chilled orzo pasta tossed with diced cucumbers, cherry tomatoes, olives, roasted red peppers, and crumbled feta, dressed in a bright tzatziki made from Greek yogurt, fresh dill, lemon, and garlic. Quick to assemble and perfect for meal prep or summer gatherings.
Ingredients
- 8 ounces orzo pasta, driedshort pasta (penne, fusilli)1:1gluten-free if GF version used
uses alternate short pasta shape
Full guide → - ½ medium red onion, finely diced
- 1 lemon, juiced
- 3 mini cucumbers, diced
- 8 ounces cherry tomatoes, halved or quartered
- 6 ounces pitted olives, drained and torn or choppedKalamata olives1:1
if using Castelvetrano
- 6 ounces roasted red pepper, drained, rinsed, patted dry, and dicedsun-dried tomatoes1/2 ratio
more concentrated flavor
- 6 ounces feta cheese, patted dry and cubed or crumbled
- kosher salt, to season(optional)
- ground black pepper, to season(optional)
- 2 mini cucumbers, grated
- 5 ounces plain Greek yogurt, 2% or full-fat
- 1 lemon, zested and juiced
- 2 cloves garlic, finely chopped or grated
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon extra virgin olive oil
Instructions
- 1
Bring salted water to boil in a large pot. Add orzo and cook, stirring occasionally, until al dente per package directions. Drain and rinse with cold water until cooled. Drain well.
- 2
While orzo cooks, dice the red onion and place in a small bowl. Squeeze lemon juice over onion and stir. Let sit.
- 3
Prepare remaining salad ingredients: halve or quarter tomatoes, dice cucumbers, chop or tear olives, dice roasted red peppers, and cube or crumble feta.
- 4
Drain and discard lemon juice from onions.
- 5
Place grated cucumber on a kitchen towel and wring over sink to remove excess water. Transfer to a medium bowl.
- 6
Add Greek yogurt, lemon zest and juice, garlic, dill, and olive oil to grated cucumber. Season with kosher salt and black pepper. Stir to combine. Taste and adjust seasoning. Thin with water if desired.
- 7
Combine cooled orzo, red onion, tomatoes, diced cucumber, olives, roasted red pepper, and feta in a large bowl.
- 8
Pour tzatziki dressing over salad and toss to combine. Taste and adjust seasonings.
- 9
Serve at room temperature or chilled.
Tips
Pat feta and roasted red peppers dry before adding to prevent excess moisture in the salad.
Squeeze excess water from grated cucumber thoroughly using a towel to avoid a watery dressing.
Make the tzatziki dressing up to 5 days ahead and store in an airtight container in the refrigerator.
Good to Know
Cover and refrigerate in an airtight container for up to 3 days. Tzatziki dressing keeps for up to 5 days separately.
Prepare all ingredients up to 1 day ahead and store separately. Make tzatziki dressing up to 5 days ahead. Toss salad no more than 2 hours before serving to maintain texture.
Serve at room temperature or chilled. Pairs well with grilled chicken, fish, or lamb. Garnish with extra fresh dill if desired.
Common Mistakes
Do not skip cooling the orzo completely or it will wilt other ingredients.
Do not skip wringing excess water from grated cucumber to avoid a watery, broken dressing.
Do not dress the salad more than 2 hours before serving or it will become soggy.
Substitutions
Gluten-Free Swaps
uses alternate short pasta shape
Full guide →General Alternatives
more concentrated flavor