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.
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Greek Orzo Salad with Dill
Ingredients
- 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
Instructions
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Begin by cooking the orzo pasta according to package directions. Drain, rinse, and set aside into a large bowl.
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Add the chopped vegetables to the orzo once it's cooled and toss together.
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Make the dressing: whisk together oil, vinegar, lemon, mustard, and dried oregano.
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Toss the dressing with the pasta and vegetables, add feta.
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Complete the salad by adding in the dill.
Recipe Notes
This salad can be made ahead, up to 8 hours. It also holds well in the refrigerator for a few days.
I Love this pasta salad! I haven’t cooked with orzo in a while… so I’ll be changing that soon! Great recipe!
Thanks Heather! I was just thinking about how I can’t wait to get to a Trader Joe’s to try your couscous salad recipe!