Greek Orzo Summer Wedding Salad

For Luke and Val.


I have been to so many weddings this past month my head is spinning. They’ve all been completely lovely.

There’s one last wedding to complete this season of matrimony, and by an unfortunate twist of fate, I can’t even make it. I’m bummed.

But the good news is, even though I can’t make it, I can send food! One of the more creative touches the happy couple added? Recipe cards for a potluck reception. Super creative, guys!

Also, I’ve never actually met the couple. (Hi, Luke, hi Valerie!) I’ve heard awesome things about them. I can’t wait to hang out with them after they’re married. But in the meanwhile, to conclude this season of holy matrimony, here’s my potluck contribution. It’s one of those make-ahead dishes that travels well and can be as versatile and summery as you like.


  • 1 box of orzo pasta
  • 1 cucumber
  • 1 pint cherry tomatoes
  • lots of fresh dill
  • 1/4 c white vinegar
  • 3 T Dijon mustard
  • 1/2 c olive oil
  • 1 container feta cheese
  • salt and pepper


1. Fill a pot with water and bring to a boil. Add orzo and cook 8-10 minutes until pasta is thoroughly cooked and al dente.

2. In the meanwhile, quarter the cucumber into bite sized pieces. Halve the cherry tomatoes and roughly chop the dill.

3. In a separate bowl, whisk together Dijon and vinegar for dressing. Drizzle in the olive oil slowly, whisking until thoroughly combined. Add the dill, then salt and pepper to taste.

4. Drain the pasta and rinse under cold water. (The goal is to cool down the pasta, since this is a chilled pasta salad. Nothing is worse than warm cucumbers.) In a large bowl, combine the vegetables, feta, dressing and orzo.

5. Taste and adjust seasonings. Feel free to brighten with lemon juice, or add your own touch — green onions, shallots, shrimp or anything else!


Finally, eat, drink and be merry! Or married. Whichever is applicable.




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