Loved by generations of Mediterranean home cooks, Orzo & Feta Salad with Cucumber and Dill Dressing is that cool, refreshing dish you’ll reach for again and again—especially when the heat calls for something light, creamy, and effortlessly satisfying. The orzo is tender but not mushy, the cucumber crisp, and the feta just briny enough to keep things exciting. And that creamy dill yogurt dressing? It’s velvety, garlicky, and wakes up every bite.
This salad is a breeze to throw together and works perfectly for lunches, potlucks, or as a side to your favorite grilled chicken. It’s everything you want in a chilled pasta salad—and then some. Let’s dive into the fresh simplicity of it all.
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The Essentials of a Refreshing Orzo & Feta Salad
What makes this orzo & feta salad stand out
This isn’t your average pasta salad. What sets this orzo & feta salad with cucumber and dill dressing apart is the balance between comforting and bright. The short, rice-shaped orzo makes it heartier than a leafy green salad but still feels light. Feta cheese adds a salty tang, while red onion brings just enough sharpness to balance the creaminess of the dressing.
Unlike heavier mayo-based dressings, this one leans on Greek yogurt and grated cucumber, making it both satisfying and cooling. The freshly chopped dill and lemon juice enhance that Mediterranean flair with a subtle zing. It’s everything you want from a picnic dish—fresh, easy, and vibrant.
Why you’ll love this cucumber dill orzo salad
- Quick & Easy: It’s ready in under 30 minutes.
- Make-ahead Friendly: Gets better after chilling for a bit.
- Versatile: Works as a side or main.
- Nutritious: Protein from yogurt and feta, plus whole carbs from orzo.
The flavors are cooling and tangy, perfect for warm weather—or when you just need something that tastes like sunshine. One bite of this chilled pasta salad and you’ll see why it’s a regular in our summer rotation.
Core Ingredients That Make It Irresistible
Highlighting orzo, feta, cucumber, and dill dressing
Each ingredient in this orzo & feta salad with cucumber and dill dressing plays a key role in the dish’s texture and flavor:
| Ingredient | Flavor/Texture Role |
|---|---|
| Orzo pasta | Tender, toothsome base |
| Feta cheese | Creamy, salty balance |
| Cucumber | Crunchy, fresh coolness |
| Red onion | Sharp contrast to yogurt |
| Fresh dill | Earthy, citrusy herb note |
| Greek yogurt | Creamy and tangy dressing base |
| Lemon juice | Bright acidity that lifts the salad |
| Olive oil | Adds silkiness to the dressing |
The star here really is the cucumber dill yogurt dressing. Grated cucumber blends seamlessly into the yogurt, mellowed by olive oil and lemon juice. The result? A dressing that’s cooling, creamy, and rich in flavor without being heavy.
Easy swaps and smart substitutions
This salad is wonderfully adaptable. Try these:
- Orzo: Substitute with whole wheat orzo or even small pasta shells.
- Feta: Try crumbled goat cheese or a vegan feta if dairy-free.
- Greek yogurt: Use coconut yogurt or dairy-free alternatives.
- Dill: If unavailable, fresh mint or chives work in a pinch.
- Add-ins: Sliced olives, cherry tomatoes, or chopped avocado for more dimension.
Need a more filling version? Pair it with grilled proteins—more on that in a bit.
How to Make Orzo & Feta Salad with Cucumber and Dill Dressing
Step-by-step cooking and assembling
Here’s exactly how to bring this bright bowl to life:
- Cook the orzo
Boil in salted water until al dente (about 8–10 minutes). Drain and rinse with cold water to halt the cooking process. - Make the dressing
In a small bowl, whisk together:- ¼ cup plain Greek yogurt
- 2 tbsp grated cucumber
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 garlic clove, grated
- Salt & pepper to taste
- Prep the veggies
Dice 1 cup cucumber, ½ cup red onion, and chop 2 tbsp dill and 2 tbsp parsley. - Assemble the salad
In a large bowl, combine:- Cooked and cooled orzo
- Diced cucumber
- Red onion
- ½ cup crumbled feta
- Chopped dill and parsley
- Toss with dressing
Pour over the dressing and gently fold until evenly coated. - Chill
Let sit in the fridge for 15–20 minutes. It helps the flavors meld and enhances freshness.
Tossing tips and dressing distribution
- Use a large bowl to prevent mashing the orzo.
- Add the dressing just before serving if making ahead, to preserve the salad’s bright texture.
- A rubber spatula works best for folding without breaking the orzo or crumbling the feta too much.
How to Serve, Store & Pair This Salad
Perfect pairings and serving suggestions
This orzo salad is ready to shine solo or complement other dishes. Here are our favorite pairings:
- Grilled chicken or fish: Try it with Honey Balsamic Grilled Chicken with Orzo for a warm-cool combo.
- Falafel or chickpea patties: A plant-based pairing that plays well with dill.
- Pita or flatbreads: Serve alongside to scoop it up mezze-style.
- Roasted vegetables: Particularly eggplant, zucchini, or bell peppers.
It’s also perfect in a lunchbox or for picnics, thanks to its no-lettuce, no-wilt sturdiness.
Storing and keeping it fresh
Keep any leftovers in a sealed container in the fridge and enjoy within 3 days. The flavors deepen with time—but the orzo can absorb the dressing, so you might want to stir in a spoonful of yogurt or a drizzle of lemon before serving again.
This salad does not freeze well due to the dairy and fresh herbs.
Tips, Facts, and Nutritional Breakdown
Smart tips for best results
- Be generous with the salt in your orzo water—it helps infuse the pasta with flavor as it cooks.
- Use English or Persian cucumbers for fewer seeds and better crunch.
- Grate the cucumber finely, and squeeze out excess water to avoid a watery dressing.
- Let it chill before serving—this enhances flavor dramatically.
Want more orzo inspiration? Try Lemon Orzo Bowl with Feta & Roasted Veggies for a warm alternative, or go cozy with Maple Balsamic Chicken with Roasted Pear Orzo.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 10g |
| Carbohydrates | 28g |
| Sugars | 4g |
| Fat | 18g |
| Fiber | 2g |
Note: Based on 4 servings. For higher protein, pair with grilled chicken.
Frequently Asked Questions
Can I make this orzo salad dairy-free?
Yes—use plant-based Greek-style yogurt and vegan feta. The texture and flavor will remain creamy and satisfying.
Is this good for meal prep?
Absolutely! Store in the fridge in portioned containers. Just refresh with a squeeze of lemon or drizzle of olive oil before eating.
Can I use dried dill instead of fresh?
You can, but fresh dill has a much brighter flavor. If using dried, reduce the amount by half.
What’s the best type of cucumber to use?
Persian or English cucumbers are ideal because they’re seedless and less watery.
How long can it sit out at room temperature?
About 2 hours max—after that, refrigerate to keep the yogurt dressing safe and fresh.
Conclusion: A Cool Classic That Belongs in Your Rotation
Craving something refreshing and satisfying? This Orzo & Feta Salad with Cucumber and Dill Dressing delivers bright, comforting flavors in every bite—without feeling heavy. Creamy, crunchy, herby, and easy to pull together, it’s the kind of meal that gives busy weeknights a Mediterranean twist—and potlucks a refreshing upgrade.
Pair it with your favorite protein, serve it chilled under the sun, or keep it on hand for quick lunches throughout the week. However you enjoy it, one thing’s for sure—it’s anything but boring.
Want More Like This?
If this recipe brought a little sunshine to your table, you’ll love these other orzo-based dishes:
- Lemon Orzo Bowl with Feta & Roasted Veggies
- Maple Balsamic Chicken with Roasted Pear Orzo
- Honey Balsamic Grilled Chicken with Orzo
Let’s Make This a Community Table
Tried this recipe? Share your thoughts in the comments — I’d love to hear how it worked out for you!
Tag your photos with #RecipesRealm on Pinterest—I’d love to see your twist on it!
Orzo & Feta Salad with Cucumber and Dill Dressing
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This refreshing Orzo & Feta Salad with Cucumber and Dill Dressing is cool, creamy, and packed with Mediterranean flavor. Tender orzo pasta is tossed with crisp cucumber, tangy feta, red onion, and a velvety Greek yogurt dressing laced with lemon, dill, and garlic. It’s the perfect make-ahead side or light main for picnics, lunches, or warm summer nights.
Ingredients
- For the Salad:
1 cup dry orzo pasta
1 cup cucumber, diced
½ cup crumbled feta cheese
¼ cup red onion, finely chopped
2 tbsp fresh dill, chopped
2 tbsp chopped parsley (optional)
Salt & black pepper, to taste
- For the Cucumber Dill Dressing:
¼ cup plain Greek yogurt
2 tbsp grated cucumber
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill, chopped
1 garlic clove, finely grated
Salt & pepper, to taste
Instructions
Cook the orzo in well-salted water until just al dente. Drain and rinse under cold water to stop the cooking process.
Prepare the dressing by whisking Greek yogurt, grated cucumber, olive oil, lemon juice, dill, garlic, salt, and pepper in a bowl until creamy and smooth.
Combine the salad ingredients in a large bowl: cooled orzo, diced cucumber, red onion, crumbled feta, dill, and parsley.
Toss with dressing gently until everything is evenly coated.
Chill for 15–20 minutes before serving to enhance flavor and texture.
Notes
For best flavor, grate cucumber finely and squeeze out excess water before adding it to the dressing.
You can make this salad up to a day in advance—just reserve some dressing to stir in before serving.
For a protein boost, serve with grilled chicken, chickpeas, or hard-boiled eggs.
Add cherry tomatoes or kalamata olives for extra Mediterranean flair.
Use vegan feta and plant-based yogurt to make it dairy-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 generous cup
- Calories: 310 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2 g
- Protein: 10g
- Cholesterol: 25 mg