Lemon-Dill Orzo Salad with Feta and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A bright and refreshing Mediterranean-inspired orzo salad bursting with fresh lemon, dill, and creamy feta cheese, perfect for outdoor dining. This Mediterranean-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs orzo pasta, water, olive oil 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 6, 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 1/2 cups orzo pasta
• 6 cups water
• 3 tbsp olive oil
• 1/4 cup lemon juice
• 1 tsp finely grated lemon zest
• 1/4 cup chopped fresh dill
• 1 1/2 cups halved cherry tomatoes
• 3/4 cup crumbled feta cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 clove minced garlic

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

Instructions

1. Step 1: Bring 6 cups of water to a boil in a large pot over high heat. Add 1 1/2 cups orzo pasta and 1 tsp salt, cooking uncovered for 8-9 minutes until al dente. Drain and rinse under cold water to cool.
2. Step 2: In a large mixing bowl, whisk together 3 tbsp olive oil, 1/4 cup lemon juice, 1 tsp lemon zest, 1 minced garlic clove, 1/2 tsp black pepper, and 1/4 cup chopped fresh dill until emulsified and fragrant.
3. Step 3: Add the cooled orzo, 1 1/2 cups halved cherry tomatoes, and 3/4 cup crumbled feta cheese to the bowl. Toss gently to combine all ingredients.
4. Step 4: Adjust seasoning with additional salt or lemon juice if needed. Chill the salad for at least 30 minutes before serving to let flavors meld.