Greek Orzo Salad with Lemon Dijon Dressing

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5 from 4 reviews

Make this Greek orzo for an easy, fresh and interesting summer side dish. It’s full of seasonal produce, juicy kalamata olives and salty feta cheese. A bright lemon dijon dressing pulls it all together. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups 1x
  • Category: Side Dishes
  • Cuisine: Greek/Mediterranean
  • Diet: Vegetarian


  • 1 cup dry orzo pasta
  • Juice from 1/2 lemon
  • 2 Tbsp olive oil
  • 2 tsp dijon mustard
  • salt and pepper, to taste
  • 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)


  1. Cook orzo per package directions, drain and rinse with cold water to stop the cooking process.
  2. Meanwhile, make the dressing by adding the lemon juice, olive oil, mustard, and a pinch each of kosher salt and black pepper to a small jar. Screw on the lid tightly and shake until well combined and creamy. Set aside.
  3. Add all ingredients to a medium bowl, pour the dressing over the top and stir to evenly distribute. Garnish with extra tomatoes, olives, feta, herbs and lemon wedges.



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  • Store pasta salad in an airtight container in the refrigerator for up to three days.