Bobby Flay has long been one of my favorite chefs to follow, and I still enjoy watching him on many cooking competition shows. This Greek-style orzo pasta salad is a longtime favorite—bright with fresh tomatoes and cucumbers and finished with a lively mustard-dill vinaigrette.
Why You Will Like This Recipe
This orzo salad is one of the best pasta salads you’ll find: simple ingredients, fresh textures, and a tangy dressing that ties everything together. It makes a bright side dish or, when paired with a protein, a complete meal.
To make it heartier, serve with grilled chicken, baked shrimp, or ground lamb. I often test recipes I see on Food Network shows on weekends and share the ones I love—this Greek Orzo Salad, inspired by Bobby Flay, is definitely worth making.
What Ingredients Do I Need for Orzo Pasta Salad?
Notes and substitutions:
- Orzo – A rice-shaped pasta; any small pasta shape will work if you can’t find orzo.
- Dijon mustard – Use a good-quality Dijon for the best flavor.
- Wine vinegar – White or red wine vinegar both work; use what you have on hand.
- Olive oil – Extra virgin olive oil gives the best flavor.
- Vegetables – Green onions, grape or cherry tomatoes, and an English cucumber add crunch and freshness.
- Feta cheese – Crumbled feta adds a salty, creamy contrast.
- Fresh dill – Dill brightens the vinaigrette and complements the vegetables.
- See the ingredients list below for exact measurements.
How to Make Greek Orzo Pasta Salad
Full recipe and measurements are shown below.
Step 1 – In a medium saucepan, bring 8 cups of cold, salted water to a boil. Add the orzo and cook until al dente, about 7 to 8 minutes. Drain thoroughly and set aside to cool slightly.
Step 2 – While the orzo cooks, make the dressing. Whisk together the Dijon mustard, wine vinegar, salt, and pepper in a medium bowl. Slowly stream in the olive oil while whisking until the dressing is emulsified. Taste and adjust seasoning if needed.
Step 3 – In a large bowl, combine the drained orzo, sliced green onions, halved tomatoes, and diced cucumber. Season with salt and pepper and toss. Scatter crumbled feta and chopped dill over the salad, pour on the vinaigrette, and toss to coat evenly. Serve immediately or chill up to 8 hours for flavors to meld.
Serving size: ½ cup.
Other Recipes to Try
Cinnamon Roll Cake
Air Fryer Garlic Parmesan Knots
Trisha Yearwood’s Charleston Cheese Dip
Baked French Toast
Sour Cream Noodle Bake
If you make this orzo salad, leave a comment to share how it turned out. I love seeing photos—feel free to upload them to Pinterest or tag the recipe on social platforms.
Recipe adapted from Bobby Flay.
Description
This orzo pasta salad is packed with fresh tomatoes and cucumbers and dressed in a tangy mustard-dill vinaigrette—perfect for picnics, potlucks, or a light dinner.
Ingredients
- Kosher salt
- 1 cup orzo
- 1 tablespoon Dijon mustard
- ¼ cup white wine vinegar
- Freshly ground black pepper
- ¼ cup olive oil
- 3 green onions, thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 1 medium English cucumber, diced
- ¼ cup feta cheese, crumbled
- ¼ cup chopped fresh dill
Instructions
- Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
- While the orzo cooks, whisk together the Dijon mustard, vinegar, and a pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Set aside.
- Combine the cooked orzo, green onions, tomatoes, and cucumbers in a large bowl. Season with salt and pepper and toss. Scatter the feta and dill on top, drizzle with the vinaigrette, and toss again. Serve immediately or refrigerate up to 8 hours.
- Serving size: ½ cup.
Notes
myWW points: Blue 4; Green 4; Purple 4
Nutrition
- Serving Size: ½ cup
- Calories: 260
- Sugar: 3g
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g