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This Greek Orzo Pasta Salad is bright, flavorful, healthy, and refreshingly simple to throw together in 20 minutes! Gather up some cherry tomatoes, cucumber, fresh dill and feta. This pasta salad is sure to be the perfect hit for the family and guests.
If your summers involve frequent cookouts, potlucks, and gatherings of friends and family…… Be the hit of the party and add this easy Orzo Pasta salad to the mix! Our neighborhood block parties typically involve a frenzy of delicious side salad staples. My healthy 7-layer Salad and Crunchy Chopped Dill Pickle Salad are a few of my favorites.
But this Greek Orzo Salad just hits different. 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! But really, I love this for any occasion.
What I love most about this salad is that it’s veggie packed and contains no leafy greens. That means it holds well in the fridge and can be prepped ahead of time! I use 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. You can use a gluten-free variation of orzo.
For another great summer pasta salad, try my Mexican Street Corn Pasta Salad with Chicken. It’s packed with bold flavors, chicken, bacon, and a creamy chipotle dressing—perfect for cookouts and gatherings!
How to make Greek Orzo Pasta Salad
Gather up these easy ingredients:
- Orzo
- Cherry tomatoes or heirloom tomatoes
- Cucumber
- Red onion
- Feta Cheese
- Fresh dill
- Avocado oil or olive oil
- Red wine vinegar
- Dijon Mustard
- Lemon
- Italian seasoning
- Sea salt for taste
Boil the orzo according to package directions. Chop up the tomatoes (you can halve or quarter), cucumber, fresh dill, and dice the red onion finely. Crumble the feta. In a small bowl, whisk together the oil, red wine vinegar, mustard, lemon, Italian seasoning, and sea salt. Toss it all ingredients together!
I typically make this ahead and let it sit in the fridge for a few hours. But this is not necessary! You can serve quickly after making it.
Storing
As mentioned above, this recipe is perfect to make ahead and enjoy. It will hold up well for 3-4 days, but can still be eaten after 5. I do find the taste is best within 24 hours!
Substitutions and Adaptations
Feel free to swap out any of the veggies to fit your preferences. Bell pepper is also a delicious addition! The fresh dill can also be substituted with mint, parsley, or basil.
Greek Orzo Pasta Salad with Fresh 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
- 3 tbsp red wine vinegar
- Juice of 1 lemon
- 1 tbsp dijon mustard
- 1 tsp dried oregano
- 1/2 cup chopped fresh dill
- Sea salt to taste
Instructions
- 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 and sea salt to taste.
Notes
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!