This light and fresh pasta salad is a great addition to any BBQ, and definitely pleases a crowd! I love to use this salad as a side dish to many of my grilled dinners. There always seems to be plenty of leftovers for lunches during the week, and it can be used as a side dish a few times because it makes such a large amount.
I absolutely love orzo as a pasta salad. One of my best friends introduced me to this variation of orzo salad with dill; she adds grilled shrimp to it for a main course meal. Sounds perfect! Of course, if you’re into shrimp. Which I’m not, but I know enough about food pairing to tell you that this dill would pair nicely with shrimp.
To make this very simple salad, you chop up the some fresh vegetables: cherry tomatoes, red onion, and cucumber. Mix in a little feta, throw in a a quick and easy vinaigrette, and top with tons of fresh dill. And I mean tons! It really makes this salad all come together.
Greek Orzo Salad with Dill
- 10 oz orzo pasta
- 2 cups chopped cherry tomatoes
- 2 cups chopped cucumbers
- 1 cup chopped red onion
- 1 cup crumbled feta
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- Juice of 1 lemon
- 1 tbsp dijon mustard
- 1 tsp dried oregano
- 1/2 cup chopped fresh dill
- Begin by cooking the orzo pasta according to package directions. Drain, rinse, and set aside into a large bowl.
- Add the chopped vegetables to the orzo once it's cooled and toss together.
- Make the dressing: whisk together oil, vinegar, lemon, mustard, and dried oregano.
- Toss the dressing with the pasta and vegetables, add feta.
- Complete the salad by adding in the dill.
This salad can be made ahead, up to 8 hours. It also holds well in the refrigerator for a few days.