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Fresh Greek Orzo Salad with Easy Zesty Lemon Dill Dressing

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A bright and refreshing Greek orzo salad featuring tender orzo pasta, crunchy cucumbers, juicy tomatoes, salty feta, and a creamy yet tangy lemon dill dressing. Perfect for quick lunches, potlucks, or light meals.

Ingredients

Scale
  • 1 ½ cups (270g) orzo pasta
  • 1 large cucumber, diced
  • 1 ½ cups cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and halved
  • ¼ cup red onion, finely chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • ⅓ cup (80ml) extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of orzo pasta. Stir occasionally to prevent clumping. Cook for 8-9 minutes until al dente—tender but with a slight bite. Taste to check.
  2. Drain the orzo through a fine mesh sieve and rinse briefly with cold water to stop cooking. Set aside to cool completely (about 10-15 minutes).
  3. While the orzo cools, dice 1 large cucumber, halve 1 ½ cups of cherry tomatoes, finely chop ¼ cup red onion, and pit and halve ½ cup Kalamata olives. Chop ¼ cup fresh dill and 2 tablespoons fresh parsley. Place all in a large mixing bowl.
  4. In a small bowl, whisk together ⅓ cup (80ml) extra virgin olive oil, 3 tablespoons fresh lemon juice, 3 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1 teaspoon honey. Season with salt and freshly ground black pepper to taste. Whisk until smooth and creamy.
  5. Add the cooled orzo to the bowl with veggies and herbs. Pour the lemon dill dressing over the top. Gently toss everything together until evenly coated.
  6. Crumble ½ cup feta cheese over the salad and fold in gently, preserving the feta’s texture.
  7. Cover the salad and refrigerate for at least 30 minutes to allow flavors to marry. Serve chilled or at room temperature.

Notes

Do not overcook the orzo to avoid mushy texture. Rinse orzo with cold water immediately after draining to stop cooking. Whisk lemon juice, mustard, and yogurt first before slowly adding olive oil to emulsify dressing. Soak red onion in cold water if you want to mellow its bite. Add feta just before serving to keep texture. The salad tastes better after chilling overnight. For vegan version, substitute feta and Greek yogurt with plant-based alternatives. For gluten-free, swap orzo with quinoa or millet.

Nutrition

Keywords: Greek salad, orzo salad, lemon dill dressing, easy pasta salad, Mediterranean salad, healthy lunch, potluck recipe

Find it online: https://zorbmeal.com/fresh-greek-orzo-salad-recipe-easy-zesty-lemon-dill-dressing-guide/