Name: Viral Greek Orzo Salad (The Best Cold Picnic Recipe for Summer)
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.5 cups dry orzo pasta; 1 tsp salt (for pasta water); 1 English cucumber (diced small); 1.5 cups cherry tomatoes (halved); 0.5 cup kalamata olives (pitted and halved); 0.5 cup red onion (finely diced); 1 cup crumbled feta cheese (about 4 oz); 0.33 cup fresh parsley (chopped); 0.25 cup fresh dill (chopped); 0.25 cup extra virgin olive oil; 3 tbsp red wine vinegar; 1 tbsp lemon juice (freshly squeezed); 1 tsp dried oregano; 0.5 tsp garlic powder; 0.5 tsp black pepper; 0.5 tsp salt (for dressing, adjust to taste)

Jump to Recipe

I started making this for school potlucks when I needed something that could sit in a cooler for 3 hours without turning sad.

This is the salad that comes home empty every single time. It takes 15 minutes of active work, 10 minutes to cook the orzo, and 20 minutes in the fridge, so plan on 45 minutes start to finish.

Viral Greek Orzo Salad (The Best Cold Picnic Recipe for Summer)

A bright, herb-loaded orzo salad with feta, olives, and cucumber that travels beautifully and tastes even better cold.

4.8 (216 reviews)

Vegetarian

Prep15 min

Cook10 min

Chill Time20 min

Total45 min

Serves6 servings

LevelEasy

Ingredients

1.5 cups dry orzo pasta
1 tsp salt , for pasta water
1 English cucumber , diced small
1.5 cups cherry tomatoes , halved
0.5 cup kalamata olives , pitted and halved
0.5 cup red onion , finely diced
1 cup crumbled feta cheese , about 4 oz
0.33 cup fresh parsley , chopped
0.25 cup fresh dill , chopped
0.25 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice , freshly squeezed
1 tsp dried oregano
0.5 tsp garlic powder
0.5 tsp black pepper
0.5 tsp salt , for dressing, adjust to taste

Instructions

Bring a medium pot of water to a rolling boil. Add 1 tsp salt and the orzo. Cook for 8 to 9 minutes, stirring once or twice, until the orzo is just past al dente. The pasta should feel tender all the way through with no chalky center when you bite one. Drain it into a colander and rinse immediately under cold running water for 30 seconds. You want it cool to the touch before it goes into the bowl.

While the orzo drains, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, black pepper, and 0.5 tsp salt in a small bowl. It should smell sharp and grassy, and the color will be a pale golden yellow. Set it aside.

Add the drained orzo to a large mixing bowl. Pour about two thirds of the dressing over it while the pasta is still slightly warm. Toss until every piece is coated. The orzo will absorb the dressing fast here, and that is exactly what you want.

Add the cucumber, cherry tomatoes, olives, red onion, parsley, and dill. Fold everything together gently with a large spoon. You should hear a soft, wet rustle as the vegetables mix in. The bowl will smell like a Greek market, bright and briny.

Add the crumbled feta last and fold it in just 2 or 3 times so it stays in visible chunks rather than dissolving into the salad.

Pour the remaining dressing over the top and toss once more lightly. Cover the bowl with plastic wrap and refrigerate for 20 minutes minimum. Cold slows everything down and lets the orzo soak up the herbs properly. After 20 minutes it will smell noticeably more fragrant than when it went in.

Taste before serving and adjust salt or a small splash of red wine vinegar if it needs a lift. Serve cold straight from the fridge.

Tips & Notes

Do not skip rinsing the orzo. Warm orzo clumps into a solid mass within 5 minutes and you will spend time breaking it apart instead of making the dressing.
If you are making this more than 4 hours ahead, hold the cucumber out and stir it in within 30 minutes of serving. Cucumber releases water over time and can thin the dressing.
Dried oregano works better than fresh here. Fresh oregano can turn bitter after 20 minutes in an acidic dressing.
For transport, pack the salad in a container with a tight lid and nestle it inside a zip bag of ice. It holds well for up to 3 hours in a cooler.
Red onion too sharp for your crowd? Soak the diced onion in cold water for 10 minutes, then drain and pat dry before adding it in.

Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving and add a small drizzle of olive oil if it looks dry. Not recommended for freezing.

Nutrition per serving · estimated

310 Cal

16g Fat

34g Carbs

9g Protein

3g Fiber

4g Sugar

620mg Sodium

Why This Orzo Salad Works at a Picnic When Others Fall Apart

Most pasta salads get gummy or dry out after an hour in the heat. This one holds because the orzo gets dressed while it is still warm, so the dressing soaks into the pasta itself rather than sitting on top of it.

The ratio of acid to oil is higher than a typical Italian dressing. That extra vinegar keeps the flavors bright even after the salad has been sitting cold for 2 hours. By the time you open the lid at the park, it tastes like it was just tossed.

What to Serve Alongside It

This salad is substantial enough to be a main dish for a light lunch, especially with a piece of pita or flatbread on the side. It also works as a side next to grilled chicken thighs, lamb skewers, or anything that has been marinated in lemon and herbs.

For a larger picnic spread, pair it with a simple watermelon wedge plate and a cold cucumber yogurt dip. The creamy and the bright acidic flavors balance each other out without competing.

Viral Greek Orzo Salad (The Best Cold Picnic Recipe for Summer)