Lemon-Dill Orzo Salad with Feta and Cherry Tomatoes
A bright and refreshing Mediterranean-inspired orzo salad bursting with fresh lemon, dill, and creamy feta cheese, perfect for outdoor dining. This mediterranean-inspired salads (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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does 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 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 orzo pasta from drying out.
Can I substitute ingredients in 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 Lemon-Dill Orzo Salad with Feta and Cherry Tomatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 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.
Related recipes
Lemon-Dill Quinoa Salad with Cucumber and Feta
Lemon-Dill Quinoa Salad with Roasted Veggies
Chilled Lemon-Dill Orzo Salad with Cucumber and Feta
No-Cook Mediterranean Orzo Salad with Feta and Olives
Cold Poached Chicken Salad with Dill and Cucumber
Toasted Walnut and Pear Salad with Honey-Dijon Vinaigrette
