Ina Garten Greek Orzo Salad Recipe

Experience a vibrant, Mediterranean-inspired side dish with this Ina Garten Greek orzo salad, bringing the fresh flavors of Greece straight to your table.

The Barefoot Contessa’s signature approach to simple, elegant cooking shines in this Greek orzo salad recipe, combining tender pasta, crisp vegetables, briny olives, creamy feta, and a zesty lemon dressing.

Perfect for summer barbecues, potluck gatherings, or weeknight dinners, this copycat Ina Garten Greek orzo salad recipe delivers restaurant-quality results with minimal effort. Refreshing, satisfying, and endlessly versatile, this orzo salad Ina Garten style is a must-have addition to any meal.

What Does It Taste Like?

This Mediterranean greek orzo salad is a beautiful balance of bright, bold, and creamy flavors. The first bite delivers a refreshing burst of lemon and herbaceous notes from fresh dill and parsley, followed by the salty punch of Kalamata olives and capers.

The tender orzo pasta acts as the perfect canvas, soaking up the garlicky, oregano-infused olive oil dressing. Sweet cherry tomatoes and crisp cucumber add freshness, while the creamy, tangy feta cheese brings richness that ties everything together.

Bell peppers contribute a subtle sweetness and crunch, and the green onions provide a mild, sharp finish. It’s light yet satisfying a taste of the Greek islands in every forkful.

Ina Garten Greek Orzo Salad Recipe Ingredients You’ll Need

For the Salad:

• 1 pound orzo pasta (plain, small rice-shaped pasta)
• 2 cups cherry tomatoes, halved
• 1 bell pepper (red, yellow, or orange), cored and finely chopped
• 2-3 green onions, white and green parts finely chopped
• 1 English cucumber (seedless), diced
• ½ cup fresh parsley, chopped (including some stems)
• ¼ cup fresh dill, chopped (thick stems trimmed)
• ¾ cup Kalamata olives, pitted and chopped or left whole
• 2 tablespoons capers, drained
• 8 ounces feta cheese, crumbled or cut into chunks

For the Lemon Herb Dressing:

• 1 large lemon (zest and juice, about 3 tablespoons juice)
• ¼ cup extra virgin olive oil (high-quality, preferably Greek)
• 1 garlic clove, minced very finely
• 1 teaspoon dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Kitchen Utensils You’ll Need

• Large pot for boiling pasta
• Colander for draining
• Large mixing bowl
• Small bowl for whisking dressing
• Sharp chef’s knife
• Cutting board
• Citrus zester or microplane
• Measuring cups and spoons
• Whisk or fork
• Wooden spoon or spatula for tossing

Preparation and Cooking Time

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 8-10 servings as a side dish

Ina Garten Greek Orzo Salad Recipe Instructions

Step 1: Cook the Orzo Pasta

Bring a large pot of salted water to a rolling boil over high heat. Add the orzo pasta and cook according to package directions until al dente (typically 8-10 minutes). You want it tender but still with a slight bite.

Drain the pasta in a colander and set aside to cool slightly. It’s perfectly fine if it’s still a bit warm this helps it absorb the dressing beautifully.

Step 2: Prepare All the Vegetables

While the pasta cooks, prep your vegetables to save time. Halve the cherry tomatoes (cutting them releases their sweet juices into the salad). Core and seed the bell pepper, then chop it into small, bite-sized pieces. Finely chop the green onions, using both white and green parts for maximum flavor.

Dice the English cucumber into even pieces. Chop the fresh parsley don’t be afraid to include some of the tender stems as they add extra herbaceous flavor. Bunch up the fresh dill and chop it after trimming away any thick, woody stems.

Step 3: Combine the Salad Base

In your largest mixing bowl, combine the slightly cooled orzo with the halved cherry tomatoes, chopped bell pepper, green onions, diced cucumber, fresh parsley, fresh dill, Kalamata olives, and capers. Toss everything together gently so the ingredients are evenly distributed.

If you’re making this salad several hours ahead, consider adding the cucumber closer to serving time to prevent excess water from diluting the flavors.

Step 4: Make the Lemon Herb Dressing

Zest the lemon first (before juicing) using a microplane or fine grater the zest contains incredible aromatic oils. Then cut and juice the lemon, aiming for about 3 tablespoons of fresh juice. In a separate small bowl, combine the lemon zest, lemon juice, extra virgin olive oil, very finely minced garlic (chop it well to avoid biting into large pieces), kosher salt, freshly ground black pepper, and dried oregano.

Whisk everything together vigorously until the dressing is well emulsified and the oregano is evenly distributed.

Step 5: Dress the Salad

Pour the bright, lemony dressing over the orzo and vegetable mixture. Using a large spoon or spatula, toss gently but thoroughly to ensure every piece of pasta and every vegetable gets coated in that tangy, herbaceous dressing. The slightly warm orzo will soak up the flavors like a sponge, creating a more flavorful result.

Step 6: Add the Feta and Final Toss

Gently fold in the creamy, crumbled feta cheese. Mix carefully so the feta gets distributed throughout without completely breaking down you want some nice chunks for texture and bursts of creamy, tangy flavor. Taste and adjust seasoning if needed, adding more salt, pepper, or a squeeze of lemon juice to your preference.

Step 7: Serve or Chill

This barefoot contessa greek orzo salad with feta can be served immediately while slightly warm, at room temperature, or chilled. If serving chilled, cover and refrigerate for at least 1 hour to let the flavors meld together beautifully.

Customization and Pairing Ideas for Serving

1. Protein Additions for a Complete Meal

Transform this side dish into a hearty main course by adding grilled chicken breast, rotisserie chicken, grilled shrimp, or chickpeas for a vegetarian protein boost. The lemony dressing pairs exceptionally well with Mediterranean-spiced proteins. You could also add canned tuna or grilled salmon for an omega-3 rich lunch option.

2. Seasonal Vegetable Variations

While the classic recipe is perfection, feel free to add seasonal vegetables based on what’s fresh at your market. Roasted red peppers (from a jar or homemade) add smoky sweetness, artichoke hearts bring a briny complexity, sun-dried tomatoes offer concentrated tomato flavor, and blanched asparagus or green beans add a spring-fresh element. Roasted eggplant chunks work beautifully for a heartier, more substantial salad.

3. Herb Substitutions and Additions

If you can’t find fresh dill, fresh mint makes an excellent substitute and gives the salad a refreshing, slightly sweet note that’s very traditional in Greek cuisine. Fresh basil also works wonderfully. You could even use a combination of all three herbs for maximum freshness. Dried herbs can work in a pinch, but fresh really makes this Ina Garten orzo salad sing.

4. Fresh Salad Pairing

Pair Greek Orzo Salad Recipe with Ina Garten Roasted Carrots for a light and refreshing meal. The tangy orzo salad balances the sweet, caramelized flavors of roasted carrots, creating a vibrant, healthy plate perfect for lunch or dinner.

5. Perfect Protein Pairings

This orzo salad is the ultimate sidekick to grilled and baked proteins. Serve it alongside lemon herb chicken thighs, grilled lamb chops with tzatziki, Mediterranean spiced meatballs, grilled swordfish steaks, or baked salmon with garlic butter. It also complements kebabs beautifully whether chicken souvlaki, beef kofta, or vegetable skewers. The bright, acidic dressing cuts through rich meats perfectly.

6. Make It a Greek Feast

Create an impressive Mediterranean spread by serving this greek orzo salad Ina Garten style alongside traditional Greek dishes like spanakopita (spinach pie), dolmades (stuffed grape leaves), hummus with warm pita bread, tzatziki sauce with fresh vegetables, and Greek meatballs. Add a platter of grilled halloumi cheese and you’ve got a feast worthy of any celebration.

7. Hearty Comfort Combo

Serve Ina Garten Chicken Casserole alongside Barefoot Contessa Black Bean Soup for a cozy, satisfying meal. The creamy casserole complements the rich, protein-packed black bean soup, making a warming dinner for family or gatherings.

8. Cheese Alternatives and Upgrades

While feta is traditional and highly recommended, you can experiment with other cheeses. Crumbled goat cheese offers a similar tanginess with a creamier texture. Fresh mozzarella pearls add mild creaminess. For a bolder flavor, try cubed kasseri or kefalotiri cheese. If you want the best possible feta, seek out authentic Greek or Bulgarian feta packed in brine it’s worlds apart from pre-crumbled domestic versions.

9. Savory Italian Delight

Combine Ina Garten Chicken Cacciatore with Greek Orzo Salad Recipe to add a fresh Mediterranean twist. The zesty salad brightens the rich, tomato-based cacciatore, offering a perfectly balanced and flavorful main course.

10. Serving Temperature and Occasions

The beauty of this salad is its versatility across temperatures and occasions. Serve it warm as a comforting side dish for winter dinners. At room temperature, it’s perfect for picnics, potlucks, and outdoor gatherings where refrigeration isn’t available. Chilled, it becomes the ultimate make-ahead summer side for barbecues, beach picnics, or meal prep. It travels well to cookouts and tastes even better the next day once the flavors have married.

Essential Tips for Perfect Results

1. Choose the Right Orzo and Cook It Properly

Not all orzo is created equal. Look for bronze-cut Italian orzo if possible it has a rougher surface that helps the dressing cling better. Cook it in well-salted water (it should taste like the sea) and keep it al dente. Overcooked mushy orzo will turn this salad into a disappointing, sticky mess. Stir occasionally while cooking to prevent clumping, and don’t rinse after draining unless you’re making the salad several hours ahead rinsing removes the starch that helps the dressing adhere.

2. Quality Olive Oil Makes All the Difference

Since olive oil is a primary flavor component in this Mediterranean greek orzo salad, invest in a high-quality extra virgin olive oil. Greek olive oil is ideal for authenticity and typically has a robust, peppery flavor that stands up beautifully to the lemon and garlic. Early harvest oils tend to be more flavorful and aromatic. Taste your olive oil before using it if it tastes bitter, rancid, or bland, it will negatively impact your entire salad. Store olive oil away from heat and light to maintain its quality.

3. Fresh Herbs Are Non-Negotiable

This is one recipe where fresh herbs truly cannot be substituted with dried versions (except for the oregano in the dressing). Fresh dill and parsley provide brightness, color, and an herbaceous quality that dried herbs simply can’t match. When chopping herbs, use a sharp knife to avoid bruising, which releases bitter compounds. Don’t discard all the parsley stems the tender ones contain concentrated flavor. If your dill or parsley starts to wilt, refresh it by trimming the stems and placing them in a glass of water like a bouquet.

4. Master the Lemon Dressing Balance

The dressing is what elevates this from good to exceptional. Always zest before juicing your lemon it’s nearly impossible to zest a juiced lemon. Use a light hand with the garlic; one small clove is plenty, and mincing it very finely prevents anyone from biting into an overwhelming chunk. If you’re sensitive to raw garlic, grate it on a microplane or let it sit in the lemon juice for 5 minutes before whisking the acid will mellow its sharpness. Taste your dressing before adding it to the salad and adjust the salt, pepper, and lemon to achieve perfect balance.

5. Temperature Matters for Flavor Absorption

Adding the dressing while the orzo is still slightly warm is a professional chef’s trick that dramatically improves flavor. Warm pasta has expanded starches that absorb dressing like a sponge, resulting in every bite being well-seasoned rather than just coated on the surface. However, add delicate ingredients like feta and fresh herbs after the salad has cooled to prevent the feta from melting and the herbs from wilting. If you’ve refrigerated the salad, let it sit at room temperature for 15-20 minutes before serving cold temperatures dull flavors significantly.

6. Prevent a Watery Salad

Few things are more disappointing than a watery pasta salad. English cucumbers are preferred over regular cucumbers because they have fewer seeds and less water content. If making the salad more than 2 hours ahead, add the cucumber just before serving. Salt your tomatoes lightly and let them drain in a colander for 10 minutes before adding if you’re concerned about excess liquid. If your salad becomes watery after refrigeration, simply drain off excess liquid and give it a good toss you can even add a splash more olive oil and lemon to refresh it.

7. Make-Ahead Strategy for Best Flavor

This Ina Garten’s greek orzo salad recipe is an excellent make-ahead dish, but timing matters. For optimal flavor, make it 2-4 hours before serving and refrigerate this allows time for the flavors to meld without the vegetables breaking down. If making a full day ahead, slightly underdress it and reserve some dressing to add just before serving, as the pasta will continue absorbing liquid. Store the feta separately and fold it in within an hour of serving for the best texture. Always give the salad a good toss before serving and taste for seasoning you’ll likely need to add a pinch more salt and pepper after refrigeration.

Storage and Reheating Guidance

Store leftover orzo salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together. Before serving leftovers, let the salad sit at room temperature for 15-20 minutes and toss well you may want to refresh it with a drizzle of olive oil and a squeeze of fresh lemon juice. This salad is meant to be served cold or at room temperature, so reheating isn’t recommended.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the Ina Garten Greek Orzo Salad Recipe that people often ask.

Can I use regular pasta instead of orzo?

Yes, you can substitute other small pasta shapes like ditalini, small shells, or even Israeli (pearl) couscous. However, orzo’s rice-like shape and size is ideal for this salad because it holds the dressing beautifully and creates the perfect pasta-to-vegetable ratio in every bite. If using a different pasta, cook it al dente and adjust quantities as needed since different shapes have different volumes.

Do I have to use Kalamata olives?

While Kalamata olives are traditional and provide the authentic Greek flavor, you can use other briny olive varieties. Castelvetrano olives offer a milder, buttery flavor. Spanish olives, Nicoise olives, or even a mix of varieties work well. Avoid using canned black olives from a can they lack the complex, briny flavor that makes this salad special. Always choose olives packed in brine or oil rather than canned for superior taste.

How do I keep the feta from getting mushy?

Add feta at the very end, after the salad has cooled to room temperature or been chilled. Buy block feta rather than pre-crumbled if possible it has better texture and flavor. Feta packed in brine is higher quality than dry-packed varieties. When folding it in, be gentle so the chunks stay intact rather than dissolving into the salad. If you’re making this far in advance, consider keeping the feta separate and adding it within an hour of serving.

Can I make this salad ahead of time?

Absolutely! This is actually one of those salads that tastes better after sitting for a few hours as the flavors meld. You can make it up to 24 hours ahead. For best results, prepare everything and dress it 2-4 hours before serving. If making it a full day ahead, add the cucumber and feta closer to serving time, and reserve a bit of dressing to refresh it before serving. The pasta will absorb dressing as it sits, so don’t be surprised if you need to add a splash of olive oil and lemon juice.

What’s the difference between this and regular pasta salad?

Unlike traditional American pasta salads made with mayonnaise-based dressings, this barefoot contessa greek orzo salad with feta uses a light, oil-based lemon vinaigrette that keeps it fresh and bright. The ingredient profile is distinctly Mediterranean feta, olives, capers, fresh herbs, and lemon rather than processed cheese, pickles, and heavy mayo. It’s lighter, more refreshing, and arguably healthier while still being incredibly satisfying.

Can I make this vegan?

Yes! Simply omit the feta cheese or replace it with a vegan feta alternative (there are several good brands available made from nuts or tofu). The salad will still be delicious thanks to the briny olives, capers, and herbaceous dressing. You could add extra vegetables, white beans, or chickpeas to make up for the missing protein and creaminess from the cheese.

What can I serve this salad with?

This versatile side dish pairs beautifully with grilled meats (chicken, lamb, steak), seafood (grilled shrimp, baked fish, salmon), Mediterranean mains (moussaka, souvlaki, gyros), or as part of a mezze spread with hummus, tzatziki, and pita. It’s substantial enough to serve as a light lunch on its own, especially if you add grilled chicken or chickpeas. It’s also perfect for potlucks, picnics, and barbecues since it travels well and doesn’t require refrigeration for short periods.

How can I add more protein to make it a main dish?

Transform this side into a complete meal by adding 2-3 cups of cooked protein. Grilled or rotisserie chicken is the easiest option. Grilled shrimp adds elegance and cooks in minutes. Chickpeas or white beans make it vegetarian while adding fiber and protein. Grilled lamb, leftover steak, or canned tuna also work wonderfully. Add the protein just before serving so it doesn’t dry out during storage.

My salad turned out bland. What went wrong?

The most common mistake is undersalting. Pasta needs well-salted cooking water, and the dressing needs adequate salt to bring out all the flavors. Taste your dressing before adding it to ensure it’s properly seasoned it should taste slightly over-seasoned on its own because the pasta will absorb and dilute it. Fresh lemon juice is crucial; bottled lemon juice lacks the bright, vibrant acidity. High-quality olive oil matters tremendously. Finally, letting the salad come to room temperature before serving makes a huge difference cold temperatures mute flavors.

Can I use dried herbs instead of fresh?

The oregano in the dressing is dried, which is traditional and actually preferable to fresh oregano in this application. However, the fresh dill and parsley are essential to the character of this salad and really can’t be substituted with dried versions successfully. If absolutely necessary, you could use fresh basil or fresh mint as alternatives to dill, but dried herbs will result in a flat, lackluster salad. Fresh herbs provide brightness, color, and an aromatic quality that defines this recipe.

How do I prevent the orzo from sticking together?

Cook the orzo in plenty of boiling water with good salt content, stirring occasionally to prevent clumping. Don’t overcook it al dente pasta is less likely to become sticky. After draining, toss it with a little olive oil while still warm if you’re not dressing it immediately. Adding the dressing while the pasta is slightly warm helps prevent sticking. If it does stick together after refrigeration, simply break it apart with a spoon and toss well with a splash of olive oil.

Is this salad gluten-free?

Traditional orzo is made from wheat, so it contains gluten. However, you can easily make this gluten-free by using gluten-free orzo (several brands are available) or substituting with naturally gluten-free alternatives like rice, quinoa, or small-shaped gluten-free pasta. Ensure all other ingredients, especially the capers and olives, are certified gluten-free if you have celiac disease, as some brands may have cross-contamination.

This copycat Ina Garten greek orzo salad recipe captures everything we love about the Barefoot Contessa’s cooking philosophy: simple, fresh ingredients combined thoughtfully to create something truly special. The bright lemon dressing, creamy feta, and abundance of fresh herbs and vegetables make this orzo salad Ina Garten style a reliable crowd-pleaser that works for everything from casual weeknight dinners to elegant summer entertaining.

Whether you’re serving it alongside grilled meats, as part of a Mediterranean feast, or enjoying it as a light lunch, this vibrant salad delivers authentic Greek flavors that transport you straight to the sunny islands. Give it a try, and it just might become your go-to summer side dish!

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