A refreshing Mediterranean-inspired orzo salad tossed with a creamy lemony dressing, crisp cucumbers, red onion, fresh dill, and tangy feta cheese—ideal for summer picnics, potlucks, or a satisfying light lunch.

Why You’ll Love This Recipe

Creamy Greek Orzo Salad delivers a perfect balance of bright, zesty, and creamy flavors in every bite. It’s quick to prepare, easy to transport, and versatile enough to serve as a main dish or a flavorful side. The Greek yogurt dressing offers a healthier, tangy alternative to heavier mayonnaise-based salads, while fresh herbs and vegetables keep it crisp and refreshing. This salad is especially appealing during warmer months, yet delicious year-round.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• orzo pasta
• Greek yogurt
• mayonnaise
• lemon juice
• lemon zest
• olive oil
• garlic powder
• diced cucumber
• chopped red onion
• crumbled or cubed feta cheese
• fresh dill, chopped
• salt and black pepper

Directions

1. Cook the orzo pasta according to package instructions until al dente. Drain, rinse under cold water, and let cool.
2. In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, lemon zest, olive oil, garlic powder, salt, and pepper.
3. Add the cooled orzo, diced cucumber, chopped red onion, crumbled feta, and fresh dill. Mix gently until all ingredients are well combined.
4. Chill the salad in the refrigerator for 15–30 minutes before serving for the best flavor and texture.
5. Garnish with extra dill and a drizzle of olive oil if desired.

Servings and timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 15–30 minutes
Total time: 30–40 minutes

Variations

• Add protein such as grilled chicken, shrimp, or chickpeas for a more filling meal.
• Include olives or sun-dried tomatoes for added Mediterranean flavor.
• Use different herbs like parsley or mint if dill is unavailable.
• Swap feta with goat cheese or a dairy-free alternative if preferred.
• Make it dairy-free by using plant-based yogurt and cheese.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 3 days.
This dish is best served cold and does not require reheating. If the salad becomes dry after refrigeration, stir in a little more Greek yogurt or olive oil before serving.

FAQs

Can I make this salad ahead of time?

Yes, it’s great for meal prep. Just give it a stir before serving to refresh the dressing.

Is this salad served hot or cold?

It is best served cold or at room temperature.

Can I use a different type of pasta?

Yes, small pasta shapes like couscous, ditalini, or even quinoa can be used.

How do I keep the orzo from sticking?

Rinsing the orzo with cold water after cooking helps prevent clumping and cools it down quickly.

Can I omit the mayonnaise?

Yes, you can use only Greek yogurt for a lighter, tangier version.

Is this recipe vegetarian?

Yes, it contains no meat and uses feta cheese for protein and flavor.

How do I make it gluten-free?

Use gluten-free orzo or substitute with cooked quinoa or rice.

What other vegetables work in this salad?

Try adding cherry tomatoes, bell peppers, or shredded carrots for variety.

Can I freeze this salad?

Freezing is not recommended as the texture of yogurt and fresh vegetables will be compromised.

How do I make this salad more flavorful?

Let it chill to allow flavors to meld, and taste before serving—adjust salt, lemon, or herbs as needed.

Conclusion

Creamy Greek Orzo Salad is a vibrant, versatile dish that combines refreshing ingredients with a light, tangy dressing. It’s easy to prepare, full of Mediterranean flavor, and perfect for a quick lunch, side dish, or picnic favorite. This no-fuss recipe is sure to become a staple in your seasonal salad rotation.

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