Orzo & Tomato Salad with Feta Cheese

This Greek-style orzo salad earns its spot at potlucks, picnics, and weeknight dinners alike. Rice-shaped pasta tossed with diced feta, fresh dill and parsley, green olives, and ripe tomato becomes a bright, briny side that pairs with almost any grilled protein.

Rinsing the orzo under cold water after draining is the key technique for a pasta salad. Hot pasta continues to cook and absorb moisture, turning gluey. Cold water stops the cook and washes off excess starch, leaving separate, distinct grains that coat evenly with dressing.

The lemon-olive oil dressing is deliberately simple, which forces the individual ingredients to pull their weight. Good fresh dill, ripe tomato, quality feta, and buttery green olives all shine in a way they couldn’t in a heavier dressing.

Kitchen Tips

• Chop the tomato and let it drain briefly in a colander before adding. Tomato juice dilutes the dressing and turns the salad watery by the time it’s served.
• Dice the feta instead of crumbling it. Cubes hold their shape and give you a clear cheesy bite, while crumbles break down into dusty bits in the bowl.
• Chill at least 30 minutes before serving. The orzo drinks up the dressing as it rests, and the flavors meld into something greater than the sum.

Variations

• Add sliced cucumber and red onion for a fuller Greek salad feel.
• Swap green olives for Kalamatas for a deeper, winier olive flavor.
• Stir in a handful of cooked shrimp or shredded chicken to turn this side into a main-course salad.