Lemon-Dill Orzo Salad with Feta and Kalamata Olives

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

A bright, chilled Greek-inspired orzo pasta salad tossed with lemon, fresh dill, salty feta, and briny Kalamata olives. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs orzo pasta, water, salt 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 280 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Bring 4 cups water and 1 tsp salt to a boil in a medium pot. Add 1 1/2 cups orzo pasta and cook for 8-9 minutes until al dente. Drain and rinse under cold water to stop cooking.
  2. Step 2: Transfer the orzo to a large mixing bowl. Drizzle with 3 tbsp extra virgin olive oil, 3 tbsp freshly squeezed lemon juice, and 1 tsp lemon zest. Toss gently to combine and coat the orzo.
  3. Step 3: Add 1/4 cup chopped fresh dill, 3/4 cup crumbled feta cheese, 1/2 cup pitted and halved Kalamata olives, and 1/4 small finely diced red onion. Toss everything together gently.
  4. Step 4: Season with 1/4 tsp black pepper and additional salt if needed. Chill the salad for at least 30 minutes to allow flavors to meld before serving.

Frequently asked questions

How long does Lemon-Dill Orzo Salad with Feta and Kalamata Olives 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 Kalamata Olives?

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 Kalamata Olives?

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 Kalamata Olives 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 Lemon-Dill Orzo Salad with Feta and Kalamata Olives 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.

What others are saying

Related recipes