Lemony Orzo Salad





Lemon, dill and cucumbers are the stars of this refreshing chilled orzo salad. Crumbled feta cheese and a slight hint of honey complement the fresh tastes of summer in this recipe.

For your next potluck or picnic, give it a try. It makes a great side and it’s easy to make ahead. And when I say easy, I mean EASY!!! If you can boil water and chop veggies, you’ve got it mastered.

TIP: Play around with the proportion of orzo to vegetables to get your preferred ratio. I recommend a lot of veggies to orzo.

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1 cup Orzo
Zest & Juice of 1 large Lemon
1+ tbs EVOO
1 tsp Kosher/Sea Salt
4 Cloves Garlic (minced)
2 tsp Honey
1/2 tsp Black Pepper (freshly ground)
1 English Cucumber (finely diced)
1 Red Bell Pepper (finely diced)
1/4 Vidalia Onion (finely chopped)
2 tbs Fresh Dill (chopped)
Crumbled Feta Cheese (or goat cheese)
* Click to ingredient to choose one


Boil water and follow package instructions to cook orzo.
While the orzo cooks, chop the vegetables. I like to keep the size of the vegetables roughly equal to or a tad larger than the size of orzo. Set aside.
Zest and juice the lemon and mince the garlic.
Combine lemon zest, lemon juice, garlic, EVOO, salt, honey and black pepper to make the dressing.
Allow cooked orzo to cool after draining. Drizzle with a little olive oil and toss so that the orzo does not clump.
When the orzo is no longer steaming, you can combine all the ingredients - chopped veggies, dressing, dill, and feta cheese.
Refrigerate for a least an hour as this pasta salad is best served chilled. The longer it marinates and chills, the better the flavors will combine. Add more salt, lemon, dill or EVOO if needed.