Lemon Dill Orzo Salad {Recipe}

Last week was my husband’s 30th birthday and to celebrate we had a big barbecue yesterday. I took the opportunity to try out a few new recipes and then also whipped up some of my go-to recipes, including my favorite Hot Spinach Artichoke Dip (recipe here!). I remembered seeing an orzo salad with lemon and dill on Pinterest a while back and tried out my own recipe, which ended up being a hit and was even pretty healthy for a pasta salad. We discovered that it’s even better the second day, so make plenty for leftovers!

Lemon Dill Orzo Salad


For the orzo salad:

  • 1 pound uncooked orzo
  • 1 cup diced cucumber
  • 1 cup crumbled reduced-fat feta
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 cup chopped red onion (more if you like red onion like I do!)

For the dressing:

  • 1 cup fat-free Greek yogurt
  • 6 tablespoons olive oil
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons minced garlic
  • 4 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh parsley
  • Salt and freshly ground black pepper, to taste


  • Cook orzo as directed on package.
  • Combine Greek yogurt, olive oil, lemon juice, dill, garlic, salt and pepper in a small bowl or measuring cup to create the dressing.
  • In a large mixing bowl, add chickpeas, cucumber, onions and feta to the orzo.
  • Pour dressing over the orzo salad, mix together.
  • Add additional salt and pepper to taste, along with parsley.
  • Mix together again and enjoy!

Lemon Dill Orzo Salad 2

Lemon Dill Orzo Salad 3


What are your favorite summer pasta salad recipes? Let us know in the comments below!

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