Description
A bright and satisfying Mediterranean pasta salad featuring tender orzo, cool cucumber, creamy feta, and fresh dill tossed in a zesty lemon olive oil dressing. It’s crisp, herby, and perfect for picnics, meal prep, or easy weeknight dinners.
Ingredients
- Orzo pasta: 1 1/2 cups, uncooked
- English cucumber: 1 large, diced
- Feta cheese: 1 cup, crumbled
- Fresh dill: 1/4 cup, finely chopped
- Red onion: 1/2 small, finely diced
- Lemon juice: 1 large lemon, freshly squeezed
- Extra virgin olive oil: 1/4 cup
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon, freshly cracked
Instructions
- Bring a large pot of well salted water to a boil.
- Add the orzo and cook until al dente according to package directions.
- Drain the orzo, rinse under cold water to stop cooking, then shake off excess water and transfer to a large mixing bowl.
- In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper to make the dressing.
- Add the diced cucumber, red onion, chopped dill, and crumbled feta to the cooled orzo.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as desired, then let rest 15 minutes before serving.
Notes
- Note: For extra brightness, add lemon zest to the salad before tossing.
- Chill for 30 minutes for maximum flavor melding and a refreshing bite.
- Use high quality extra virgin olive oil for the best finish.
- Keep cucumbers extra crisp by adding them just before serving if making ahead.
Nutrition
- Serving Size: about 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: orzo salad, feta, dill, cucumber, Mediterranean salad, Greek pasta salad, lemon olive oil dressing, picnic salad, meal prep