Chilled Lemon-Dill Orzo Salad with Cucumber and Feta

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A refreshing orzo pasta salad tossed with crisp cucumber, creamy feta, and bright lemon-dill dressing, a perfect make-ahead picnic side. This Mediterranean-inspired salad recipe (vegetarian), ready in about 19 minutes, pairs orzo pasta, cucumber, diced, crumbled feta cheese into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup orzo pasta
• 1 cup cucumber, diced
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh dill, chopped
• 3 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a medium pot of salted water to a boil. Add 1 cup orzo pasta and cook for 8-9 minutes until al dente. Drain and rinse under cold water to cool completely.
2. Step 2: In a large bowl, whisk together 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Add the cooled orzo, 1 cup diced cucumber, 1/2 cup crumbled feta cheese, and 2 tbsp chopped fresh dill to the bowl. Toss gently until all ingredients are evenly coated with the lemon-dill dressing.
4. Step 4: Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving cold.