Sarra Ina Garten’s Greek orzo salad is a bright, make-ahead pasta salad with orzo, chickpeas, Kalamata olives, diced feta, capers, fresh dill, and a simple lemon vinaigrette. It serves 6 and comes together in about 20 minutes.
This recipe is from Ina’s Go-To Dinners cookbook, inspired by a salad from Round Swamp Farm, a third-generation family farm in East Hampton. Ina says “it has all the Greek ingredients that I love, orzo, olives, feta, lemon, and dill.” She specifically calls for diced feta, not crumbled, so you get clean cubes that hold their shape in the salad.
The vinaigrette goes on while the orzo is still warm. Hot pasta absorbs the lemon and olive oil into every grain instead of just sitting on the surface. Let it cool first and the dressing slides right off, leaving you with bland orzo and a puddle of oil at the bottom of the bowl.
Ina Garten Greek Orzo Salad Recipe
Course: Salads, SidesCuisine: AmericanDifficulty: Easy6
servings15
minutes10
minutes340
kcalInspired by a salad from Round Swamp Farm in East Hampton, this orzo salad from Go-To Dinners brings together chickpeas, olives, capers, and fresh dill in one bowl. Dress it warm, serve it at room temperature.
Ingredients
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1 cup (8 oz / 225g) orzo
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Kosher salt and freshly ground black pepper
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1/4 cup (60ml) freshly squeezed lemon juice, plus extra for serving (2 lemons)
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1/2 cup (120ml) good olive oil
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1 cup canned chickpeas, rinsed and drained
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1/2 cup (1/4-inch diced) red Holland bell pepper
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1/2 cup (1/4-inch diced) red onion
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3 tablespoons capers in brine, drained
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3 tablespoons minced fresh dill
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4 oz (115g) Greek feta, 1/2-inch diced (not crumbled)
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1/2 cup Kalamata olives, pitted and halved lengthwise
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2 cups baby arugula
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1/2 lemon, thinly sliced, for serving
Directions
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Cook the orzo: Bring 6 cups of water to a boil in a large saucepan. Add the orzo and 1 tablespoon salt. Return to a boil, lower the heat, and simmer for 8 to 10 minutes until al dente. Drain and transfer to a large bowl.
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Dress it warm: Whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the warm orzo and stir well so the pasta absorbs the vinaigrette.
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Add the mix-ins: Add the chickpeas, bell pepper, red onion, capers, dill, feta, and olives. Toss gently so the feta doesn’t break apart.
- Finish and serve: Just before serving, stir in the arugula, add the sliced lemon, and squeeze on a little extra lemon juice. Taste for seasoning and serve warm or at room temperature
FAQs
Why does Ina dice the feta instead of crumbling it?
Diced feta holds its shape when you toss the salad. Crumbled feta breaks down into chalky bits that coat the orzo and make the whole thing look muddy.
Clean half-inch cubes give you a distinct pop of salty, tangy cheese in every bite. Use a sharp knife and a block of Greek feta, not the pre-crumbled kind from a bag.
Why dress the orzo while it’s still warm?
Warm pasta absorbs the lemon vinaigrette into every grain. If you wait until the orzo cools, the starch sets and the dressing just pools at the bottom of the bowl.
This is the same technique Ina uses across her pasta salads. Pour the dressing on right after draining, stir well, and then let the orzo cool to room temperature before adding the other ingredients. The feta goes in after the orzo cools so it doesn’t melt.
Can you make this Greek orzo salad ahead of time?
Yes. Ina labels this recipe “Make Ahead” in Go-To Dinners.
Dress the orzo and add everything except the arugula. Cover and refrigerate for up to a day. The flavors get better as they sit because the chickpeas and orzo absorb more of the lemon dressing overnight.
Stir in the arugula and the extra squeeze of lemon right before serving. The arugula wilts if it sits in the dressing too long.
What makes this different from a regular pasta salad?
Most pasta salads drown in mayonnaise or heavy dressing. Ina’s version uses only lemon juice and olive oil, so the flavors stay bright and clean.
The combination of capers, olives, and feta gives you three layers of salt that make every bite interesting without needing a heavy sauce. The baby arugula stirred in at the end adds a peppery bite that cuts through the richness of the oil.
What can you serve this orzo salad with?
Ina suggests it as a light dinner on its own or as a side. It pairs well with grilled chicken, lamb, or fish because the lemon and dill complement Mediterranean proteins.
For a bigger meal, add grilled shrimp on top. Ina’s Roasted Shrimp & Orzo from Barefoot Contessa at Home uses a similar flavor profile with shrimp, orzo, and feta, so the combination is already in her playbook.
