Chilled Lemon-Dill Orzo Salad with Cucumber and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 salads (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.

Prep: 10 min Cook: 9 min Serves 4 Mediterranean cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Chilled Lemon-Dill Orzo Salad with Cucumber and Feta take to make?

Total time is about 19 minutes (10 min prep + 9 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chilled Lemon-Dill Orzo Salad with Cucumber and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.

Can I substitute ingredients in Chilled Lemon-Dill Orzo Salad with Cucumber and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Lemon-Dill Orzo Salad with Cucumber and Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chilled Lemon-Dill Orzo Salad with Cucumber and Feta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes