Greek Orzo Salad with Honey Dijon Dressing (risoni)
Looking for a fresh and vibrant salad that’s perfect for entertaining? This Greek Orzo Salad with Honey Dijon Dressing is the one to try. It’s light yet satisfying, comes together quickly, and pairs beautifully with grilled meats, seafood, or roast lamb. Whether you’re serving it warm or chilled, this Mediterranean-inspired side is sure to impress.
Serves
4
Prep time
15 minutes
Cooking time
10 minutes
Ingredients
For the salad:
- 1 cup risoni (orzo)
- 200g Danish feta, crumbled
- ½ large cucumber, diced
- 1 green capsicum, diced
- 200g cherry tomatoes, halved (about 1 heaped cup)
- 1/4 red onion, finely sliced
- ½ cup pitted Kalamata olives, halved
- 2 tbsp finely chopped parsley or dill (optional)
For the dressing:
- 2 tsp Dijon mustard
- 1 tbsp honey
- 1.5 tbsp red wine vinegar or lemon juice
- 5 tbsp extra virgin olive oil
- 1 tsp lemon zest
- Salt and freshly cracked black pepper, to taste
Directions
- Cook the risoni in a large pot of salted boiling water according to packet instructions (usually 8–10 minutes), until al dente. Drain and rinse under cold water to cool. Set aside to drain completely.
- In a small bowl or jar, whisk together the Dijon mustard, honey, red wine vinegar, and olive oil until smooth and slightly thickened. Season with salt and pepper.
- In a large mixing bowl, combine the cooked risoni, green capsicum, cucumber, cherry tomatoes, red onion, olives, and crumbled feta. Add chopped herbs if using.
- Pour the dressing over the salad and toss gently until everything is well coated. Taste and adjust seasoning if needed.
- Serve immediately or chill for later. Just give it a quick toss before serving if it’s been sitting in the fridge.
Ingredients
For the salad:
- 1 cup risoni (orzo)
- 200g Danish feta, crumbled
- ½ large cucumber, diced
- 1 green capsicum, diced
- 200g cherry tomatoes, halved (about 1 heaped cup)
- 1/4 red onion, finely sliced
- ½ cup pitted Kalamata olives, halved
- 2 tbsp finely chopped parsley or dill (optional)
For the dressing:
- 2 tsp Dijon mustard
- 1 tbsp honey
- 1.5 tbsp red wine vinegar or lemon juice
- 5 tbsp extra virgin olive oil
- 1 tsp lemon zest
- Salt and freshly cracked black pepper, to taste
Directions
- Cook the risoni in a large pot of salted boiling water according to packet instructions (usually 8–10 minutes), until al dente. Drain and rinse under cold water to cool. Set aside to drain completely.
- In a small bowl or jar, whisk together the Dijon mustard, honey, red wine vinegar, and olive oil until smooth and slightly thickened. Season with salt and pepper.
- In a large mixing bowl, combine the cooked risoni, green capsicum, cucumber, cherry tomatoes, red onion, olives, and crumbled feta. Add chopped herbs if using.
- Pour the dressing over the salad and toss gently until everything is well coated. Taste and adjust seasoning if needed.
- Serve immediately or chill for later. Just give it a quick toss before serving if it’s been sitting in the fridge.
Helpful Tips
Storage
Store in an airtight container in the fridge for up to 3 days. If making ahead, keep the dressing separate and toss through just before serving for the freshest texture.
Substitutions
Serving Suggestions
Watch How to Make It
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Sides
Satisfying Salads
Mediterranean