Lemon-Dill Orzo Salad with Sun-Dried Tomatoes
A bright orzo pasta salad tossed with tangy lemon, fresh dill, and sweet sun-dried tomatoes for a refreshing Mediterranean side dish. This greek-inspired salads (mediterranean, vegetarian) ready in about 19 minutes pairs (about 6 oz) orzo pasta, chopped fresh dill, finely grated lemon zest 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.
Ingredients
- 1 cup (about 6 oz) orzo pasta
- 1/3 cup chopped (oil-packed, drained) sun-dried tomatoes
- 2 tbsp chopped fresh dill
- 1 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 small finely diced red onion
- 2 oz crumbled (optional) feta cheese
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 1 cup orzo pasta and cook for 8-9 minutes until just tender but still firm to the bite. Drain and rinse under cold water to cool, then transfer to a large mixing bowl.
- Step 2: Add 1/3 cup chopped sun-dried tomatoes, 2 tbsp chopped fresh dill, 1/4 small finely diced red onion, and 2 oz crumbled feta cheese (if using) to the cooled orzo.
- Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp finely grated lemon zest, 1 tsp sea salt, and 1/4 tsp black pepper until emulsified and bright.
- Step 4: Pour the dressing over the orzo mixture and toss gently until everything is evenly coated. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Orzo Salad with Sun-Dried Tomatoes 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 Lemon-Dill Orzo Salad with Sun-Dried 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 (about 6 oz) orzo pasta from drying out.
Can I substitute ingredients in Lemon-Dill Orzo Salad with Sun-Dried 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 Sun-Dried 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 Lemon-Dill Orzo Salad with Sun-Dried 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.
