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Creamy Greek Orzo Salad

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A refreshing Mediterranean-inspired orzo salad tossed with creamy dressing, crisp cucumbers, red onion, fresh dill, tangy feta, and a hint of lemon—ideal for summer picnics or light lunches.

Ingredients

Scale
  • 1 cup orzo pasta
  • 1/2 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 cup diced cucumber
  • 1/4 cup chopped red onion
  • 3/4 cup crumbled or cubed feta cheese
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste

Instructions

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

Notes

  • Use whole wheat orzo for added fiber.
  • Make ahead and refrigerate for up to 2 days.
  • Add olives or cherry tomatoes for extra Mediterranean flair.

Nutrition

Keywords: Greek orzo salad, creamy pasta salad, summer salad, vegetarian orzo, picnic side dish

Find it online: https://epicrecipebox.com/creamy-greek-orzo-salad/