If you want a dish that’s light, bright, absolutely packed with flavor, and guaranteed to impress at any gathering, this Greek Orzo Salad with Lemon Dijon Dressing is your new go-to! Picture forkfuls of tender orzo mingling with creamy cannellini beans, juicy tomatoes, briny olives, and crumbles of feta—all tossed in an irresistibly zesty, homemade lemon Dijon vinaigrette. It’s sunshine in a bowl, and I can’t wait for you to try it.
Why You’ll Love This Recipe
- Bursting with Fresh Flavors: Every bite delivers a lively medley of tangy lemon, fragrant dill, creamy feta, and savory olives.
- Quick & Effortless: You can whip this up in just 20 minutes—perfect for busy weeknights or a last-minute picnic.
- Meal Prep Magic: This Greek Orzo Salad with Lemon Dijon Dressing holds up beautifully in the fridge, so leftovers are just as tasty the next day.
- Crowd-Pleasing Staple: It’s a colorful, universally appealing side or main for barbecues, potlucks, lunches, or summertime dinners.
Ingredients You’ll Need
This simple ingredient list is truly the backbone of the delicious, Mediterranean-inspired taste. Each component brings a special pop of flavor, color, and texture—helping make this salad sing!
- Orzo Pasta: These tiny, rice-shaped pasta pieces soak up all the zesty dressing and give this salad its chewy heartiness.
- Lemon Juice: Fresh lemon packs bright, tangy flavor into every mouthful and keeps the dressing vibrant.
- Olive Oil: Choose a good extra-virgin olive oil for the silkiest texture and rich taste throughout the salad.
- Dijon Mustard: This sneaky ingredient adds depth, spice, and brings the dressing together into a creamy emulsion.
- Salt & Pepper: Don’t forget a generous pinch—these basics let all the big flavors shine.
- Cannellini (White) Beans: Tender, mild, and nutritious, they make the salad feel extra hearty with a subtle creaminess.
- Grape Tomatoes: Their sweet juiciness pops in every bite. Go for red, yellow, or even a mix for a rainbow look!
- Red Onion: Finely minced for just the right hit of crunch and sharpness, without overwhelming the salad.
- Kalamata Olives: These little gems bring briny, savory personality—if you love olives, add a few extra!
- Feta Cheese Crumbles: Salty, tangy, and creamy, feta ties everything together as the ultimate Mediterranean cheese.
- Fresh Dill: Rough chopped for vibrant, herbaceous flavor; it truly makes the salad taste extra fresh and springy.
- Mint Chiffonade (optional): A little mint, thinly sliced, is totally optional but adds a dreamy, cooling finish.
Variations
This Greek Orzo Salad with Lemon Dijon Dressing is endlessly customizable! Don’t be afraid to play around with the ingredients based on what’s in your fridge, or swap elements to suit dietary needs and your own flavor cravings.
- Add Protein: Toss in grilled chicken, shrimp, or chickpeas to make it a hearty main dish.
- Veggie Boost: Stir in chopped cucumber, sweet bell pepper, or baby spinach for even more vibrant crunch and color.
- Cheese Swap: Goat cheese is a tangy, creamy substitute if you’re out of feta or just want a twist.
- Olive Lovers’ Dream: Try a mix of kalamata and green olives, or add capers for extra briny punch.
How to Make Greek Orzo Salad with Lemon Dijon Dressing
Step 1: Cook the Orzo
Start by boiling your orzo pasta according to the package directions. Don’t forget to salt the water for flavorful pasta! Once it’s al dente, drain and immediately rinse with cold water—this stops the cooking and keeps the texture perfectly tender but not mushy.
Step 2: Whisk the Lemon Dijon Dressing
While the pasta cooks, grab a small jar and add the lemon juice, olive oil, Dijon mustard, and a pinch of salt and pepper. Screw the lid on tight and give it a good shake until it’s creamy and entirely blended—you’ll notice the dressing magically thickens thanks to the mustard! Set aside for later.
Step 3: Combine All the Good Stuff
In a medium bowl, pile in your drained orzo, white beans, tomatoes, red onion, olives, feta, and dill (plus mint, if you’re feeling extra fancy). Pour the Lemon Dijon Dressing over everything and toss gently but thoroughly—every piece should glisten for the perfect bite every time.
Step 4: Garnish & Serve
Spoon your Greek Orzo Salad into a serving bowl, then top with extra tomatoes, olives, feta, heaps of fresh dill, and lemon wedges for a pop of color and fresh flavor. It’s irresistible served chilled or at room temperature!
Pro Tips for Making Greek Orzo Salad with Lemon Dijon Dressing
- Al Dente Is Everything: Cook your orzo just until it’s tender—overcooking can make it mushy once the dressing is added.
- Dress It While Cool, Not Hot: Let orzo cool before tossing with the dressing so the texture stays perfect and the cheese doesn’t melt.
- Layer the Fresh Herbs: Add half the fresh dill and mint when mixing, then use the rest as a garnish right before serving for extra herby aroma.
- Balance the Flavors: Taste and adjust salt, lemon juice, and mustard to your liking—Greek Orzo Salad with Lemon Dijon Dressing should taste bright and lively!
How to Serve Greek Orzo Salad with Lemon Dijon Dressing
Garnishes
For a final flourish, I love scattering extra feta crumbles, a few more chopped olives, halved grape tomatoes, and an extra shower of fresh dill or mint on top. A lemon wedge tucked on the side adds fresh color (and makes it easy for guests to add even more zing if they’d like!).
Side Dishes
This salad truly shines alongside grilled chicken, lamb skewers, salmon, or even simply grilled veggies. It’s also perfect with a basket of warm pita bread and some homemade hummus for the ultimate Mediterranean feast.
Creative Ways to Present
Try serving Greek Orzo Salad with Lemon Dijon Dressing in individual mason jars for picnics, or spoon it onto a big platter atop a bed of arugula for a show-stopping centerpiece. It even makes a playful filling for lettuce wraps or Mediterranean-inspired grain bowls!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually meld and deepen as it sits, which makes this Greek Orzo Salad with Lemon Dijon Dressing meal-prep friendly and perfect for packed lunches.
Freezing
I wouldn’t recommend freezing this dish—fresh veggies and creamy feta don’t hold up well in the freezer and may turn watery or grainy when thawed. Luckily, it keeps well in the fridge for a few days!
Reheating
This Greek Orzo Salad with Lemon Dijon Dressing is meant to be enjoyed chilled or at room temperature, so skip reheating! If you’re pulling it from the fridge, just give it a gentle stir to redistribute the dressing and toppings before serving.
FAQs
-
Can I make Greek Orzo Salad with Lemon Dijon Dressing ahead of time?
Absolutely! In fact, this salad gets even more flavorful as it sits. Just prepare as directed, cover, and refrigerate. For the freshest herbs and texture, add extra dill or mint just before serving.
-
What can I use instead of cannellini beans?
Chickpeas (garbanzo beans) work beautifully for a similar creamy bite, but you can also use navy beans or even leave them out if you want a lighter salad.
-
How do I keep the salad from turning soggy?
Make sure to rinse and drain your orzo thoroughly and let it cool fully before adding the dressing and veggies. If serving later, toss in reserved herbs and a bit more dressing just before eating for maximum freshness.
-
Is Greek Orzo Salad with Lemon Dijon Dressing gluten-free?
Traditional orzo isn’t gluten-free, but you can easily swap in gluten-free orzo or another small pasta shape. All the other ingredients in this recipe are naturally gluten-free.
Final Thoughts
I hope you fall in love with every zippy, colorful forkful of this Greek Orzo Salad with Lemon Dijon Dressing as much as I have. It’s the kind of dish that brightens up both your table and your day! Give it a try, make it your own, and let it become a new staple in your kitchen—happy cooking!
Print
Greek Orzo Salad with Lemon Dijon Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Side Dish
- Method: Mixing, Tossing
- Cuisine: Greek
- Diet: Vegetarian
Description
This refreshing Greek Orzo Salad with a zesty Lemon Dijon Dressing is a perfect side dish for any meal. Filled with orzo pasta, white beans, tomatoes, olives, and feta, it’s a flavorful and satisfying dish.
Ingredients
For the Salad:
- 1 cup dry orzo pasta
- 1, 14.5 oz can cannellini (white) beans, drained and rinsed
- 3/4 cup grape tomatoes, halved
- 1/4 cup finely minced red onion
- 1/4 cup pitted kalamata olives, halved
- 1/3 cup feta cheese crumbles
- 1/3 cup fresh dill, rough chopped
- Mint chiffonade (optional)
For the Lemon Dijon Dressing:
- Juice from 1/2 lemon
- 2 Tbsp olive oil
- 2 tsp dijon mustard
- Salt and pepper, to taste
Instructions
- Cook Orzo: Cook orzo per package directions, drain, and rinse with cold water.
- Make Dressing: Combine lemon juice, olive oil, mustard, salt, and pepper in a jar, shake well.
- Combine Ingredients: In a bowl, mix orzo, beans, tomatoes, onion, olives, feta, and dill. Pour dressing, stir to combine.
- Garnish: Add extra tomatoes, olives, feta, herbs, and lemon wedges on top.
Notes
- The equipment section above provides affiliate links to tools/appliances I use often in my kitchen and love!
- Store pasta salad in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
