Greek Orzo Pasta Salad with Fresh Dill

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.

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.

Other Salad recipes you will love

• Grilled Sweet Potato Salad with Smoked Tomato Vinaigrette
• Mediterranean Chickpea Salad
• Fresh Tomato and Cucumber Tomato Salad
• Zucchini Noodle Italian Pasta Salad

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Greek Orzo Pasta Salad with Fresh Dill

This Greek Orzo Pasta Salad is fresh and delicious, topped with a simple vinaigrette! You'll love the addition of chopped dill. A salad that comes together in 20 minutes and is perfect for any potluck or side dish.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8 servings

Author Amy Rains

5 from 1 vote

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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

1. Begin by cooking the orzo pasta according to package directions. Drain, rinse, and set aside into a large bowl.
2. Add the chopped vegetables to the orzo once it’s cooled and toss together.
3. Make the dressing: whisk together oil, vinegar, lemon, mustard, and dried oregano.
4. Toss the dressing with the pasta and vegetables, add feta.

5. Complete the salad by adding in the dill and sea salt to taste.

Recipe Notes

This salad can be made ahead, up to 8 hours. It also holds well in the refrigerator for a few days.