Greek Orzo Salad with Honey Dijon Dressing (risoni)

Looking for a fresh and vibrant salad that’s perfect for entertaining or easy weeknight meals? 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.

Greek Orzo Salad with Honey Dijon Dressing

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the salad:
1 cup risoni (orzo)
200g Danish feta, crumbled
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, 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.