Lemony Dill Orzo Salad

This is not just a summer salad.

This is a perfect “al desko” lunch for all times of year. The vegetables can be interchangeable for what is in season, and what you like.  Plus, you can make a big bowl and eat it throughout the week, which is always a good idea.

The dill and lemon combo is always perfect and there are more veggies than pasta. Are you sold yet?



Lemony Dill Orzo Salad


  • 1-1/2 cups orzo, cooked according to package directions
  • 2 Tbsp olive oil
  • juice of one lemon
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp kosher salt
  • 3 Tbsp chopped fresh dill
  • 1 english cucumber, seeded and chopped
  • 1 cup kalamata olives chopped
  • 1/4 cup finely chopped red onion
  • 1/2 cup crumbled feta
  • 1 cup cherry tomatoes sliced in half
  • 1 cup chopped yellow pepper


  1. Rinse cooked orzo under cold water and drain. Set aside.
  2. In a large bowl whisk together olive oil, lemon, pepper, salt and dill. Add orzo and stir to combine.
  3. Add in remaining vegetables and feta cheese. Stir to combine.
  4. Taste for seasoning and adjust with more salt or pepper.
  5. Cover and refrigerate until ready to eat.


Lemony Dill Orzo Salad