Orzo and Feta Salad with Dill and Cucumber
This cool and zesty pasta salad combines tender orzo, crisp cucumber, tangy feta, and fresh dill in a lemon‑olive oil dressing. It’s bright, herby, and perfect for summer lunches, potlucks, or alongside grilled meats.
Time
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
Ingredients
1 ½ cups orzo pasta
1 ½ cups cucumber, diced (use seedless if possible)
1 cup cherry tomatoes, halved
½ cup crumbled feta cheese
3 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, chopped
3 tbsp extra virgin olive oil
Juice & zest of 1 lemon
1 garlic clove, finely minced
Salt & black pepper, to taste
Optional Add‑Ins
½ small red onion, finely diced
¼ cup kalamata olives, halved
½ avocado, cubed
Instructions
Cook the Orzo
Bring a large pot of salted water to boil.
Cook orzo until al dente (about 8–10 minutes). Drain, rinse under cold water, and set aside.
Prepare the Dressing
In a small bowl, whisk olive oil, lemon juice & zest, garlic (if using), salt, and pepper.
Assemble the Salad
In a large bowl, combine cooked orzo, cucumber, tomatoes, feta, dill, and parsley.
Pour dressing over and toss gently to coat.
Serve
Chill for 15–20 minutes for flavors to meld, or serve immediately.
Garnish with extra dill and feta before serving.
Notes & Tips
Make it a meal: Add grilled shrimp or chicken on top.
For extra creaminess: Stir in 2 tbsp Greek yogurt into the dressing.
Meal prep friendly: Best eaten within 2 days; keep in an airtight container.
Gluten‑free option: Use gluten‑free orzo or small rice pasta.
Frequently Asked Questions
Q: Can I make this a day ahead?
Yes — just keep the feta and cucumbers separate until serving for best freshness.
Q: Can I serve it warm instead of chilled?
Absolutely — it works as both a warm side dish and a chilled salad.
Q: What’s a good substitute for dill?
Fresh mint or basil also pair beautifully with cucumber and feta.
Nutritional Information
Calories: ~340
Protein: 10g
Carbohydrates: 46g
Fat: 14g
Fiber: 4g
Sugar: 4g