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