Chilled Mediterranean Orzo Salad with Cucumber Feta & Lemon-Dill Dressing
This cool and refreshing orzo salad is loaded with Mediterranean veggies, fresh herbs, tangy feta, and tossed in a bright lemon-dill vinaigrette. It’s light yet hearty, perfect for warm days, picnics, or make-ahead lunches. Think of it as Mediterranean pasta salad’s cooler, fresher cousin.
⏱ Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time (optional): 15 minutes
Total Time: 25–30 minutes
Ingredients
For the salad:
1 cup dry orzo pasta
1 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/3 cup crumbled feta cheese
1/4 cup kalamata olives, halved
2 tbsp chopped parsley
1 tbsp fresh dill, chopped (or 1/2 tsp dried)
Optional: 1/4 cup chickpeas or roasted red peppers, chopped
For the lemon-dill dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1/2 tsp honey (or maple syrup)
Salt and black pepper, to taste
1 small clove garlic, finely grated or minced
Instructions
1. Cook the orzo
Boil orzo according to package instructions (usually 8–10 minutes).
Drain, rinse with cold water, and let it cool completely.
2. Make the dressing
In a small jar or bowl, whisk together olive oil, lemon juice, zest, mustard, honey, garlic, salt, and pepper.
Stir in dill.
3. Assemble the salad
In a large bowl, combine cooled orzo, cucumber, tomatoes, onion, feta, olives, parsley, and any optional add-ins.
Pour the dressing over and toss gently to coat.
4. Chill and serve
Let it chill in the fridge for 15–30 minutes if time allows — flavors meld beautifully.
Serve cold or at room temperature.
Notes
Keeps well for up to 3 days in the fridge.
Add grilled chicken, shrimp, or tofu to make it a full meal.
For extra crunch, toss in sunflower seeds or toasted pine nuts before serving.
Tips
Use a block of feta and crumble it yourself — it’s creamier and less salty.
Don’t overcook orzo; it should be tender but not mushy.
Add baby spinach or arugula for more greens.
❓ Frequently asked questions FAQ
Q: Can I use another pasta besides orzo?
A: Yes! Try couscous, small shells, or quinoa for a twist.
Q: Is it okay to use dried dill instead of fresh?
A: Yes, use 1/2 tsp dried dill in the dressing.
Q: Can I make it dairy-free?
A: Skip the feta or use plant-based feta.
Nutritional Information
Calories: 320
Protein: 8 g
Carbs: 35 g
Fat: 16 g
Fiber: 3 g
Sugar: 4 g
Sodium: 350 mg