Cold Lemon-Dill Orzo Salad with Feta and Cherry Tomatoes

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

A refreshing orzo pasta salad tossed with zesty lemon, fresh dill, creamy feta, and sweet cherry tomatoes, ideal for outdoor dining. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs (dry) orzo pasta, water, halved cherry tomatoes 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 270 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: 10 min Serves 4 Mediterranean cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups of salted water (1 tsp salt) to a boil in a medium pot. Add 1 cup dry orzo pasta and cook uncovered for 8-9 minutes until al dente. Drain and rinse under cold water to stop cooking, then drain well.
  2. Step 2: In a large bowl, whisk together 3 tbsp lemon juice, 1 tsp lemon zest, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  3. Step 3: Add the cooled orzo pasta to the lemon dressing along with 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh dill. Toss gently to combine all ingredients evenly.
  4. Step 4: Chill the salad for at least 30 minutes before serving to allow flavors to meld, then serve cold or at room temperature as a bright picnic side.

Frequently asked questions

How long does Cold Lemon-Dill Orzo Salad with Feta and Cherry Tomatoes take to make?

Total time is about 20 minutes (10 min prep + 10 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 Cold Lemon-Dill Orzo Salad with Feta and Cherry Tomatoes?

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 (dry) orzo pasta from drying out.

Can I substitute ingredients in Cold Lemon-Dill Orzo Salad with Feta and Cherry Tomatoes?

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 Cold Lemon-Dill Orzo Salad with Feta and Cherry Tomatoes 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 Cold Lemon-Dill Orzo Salad with Feta and Cherry Tomatoes 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.

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