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.