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Greek Orzo Salad with Lemony Dill Yogurt Dressing

This Greek Orzo Salad with Lemony Dill Yogurt Sauce is your go-to pasta salad of the summer! Sweet cherry tomatoes, fresh cucumber and dill, creamy feta cheese, and briny kalamata olives and pepperocini. This pasta salad feeds a crowd - make a big batch for your next picnic, potluck, or BBQ! Dig in!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salads
Cuisine: Greek
Keyword: Feta Cheese, Kalamata Olives, Orzo, Pasta Salad, Summer Recipes
Servings: 8 Servings

Ingredients

For pasta salad:

  • 1 1/2 Cup Orzo, Uncooked
  • 1/2 Cup Red pepper, Chopped
  • 1 Cup Cucumber, Chopped
  • 1 Cup Dill, Chopped
  • 1/2 Cup Fresh mint, Chopped
  • 1/4 Cup Kalamata olives, Pitted and chopped
  • 1/4 Cup Pepperocini, Chopped
  • 1/4 Large red onion Chopped
  • 1 Cup Tomatoes, Chopped
  • 16 Oz Feta cheese

For the lemony dill Greek yogurt dressing:

  • 3/4 Cup Greek yogurt
  • 1 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • 1/4 Cup Dill,
  • 1 Clove of garlic
  • 1/2 Tsp salt
  • Juice of 1/2 a lemon

Instructions

For pasta salad:

  • Cook orzo according to instructions on box.
  • Meanwhile, chop the red pepper, cucumber, kalamata olives, pepperocini, red onion, and tomato in to bite size pieces. Chop the dill and mint. Place in large bowl.
  • Once pasta is cooked, strain in colander, running cold water over pasta. Drain completely, pour over veggies.

For the lemony dill Greek yogurt dressing:

  • In a blender, combine Greek yogurt, red wine vinegar, olive oil, dill, garlic, salt, and lemon juice. Blend until combined and slightly green.
  • Pour dressing over veggie and orzo mixture, tossing to combine. Garnish with lemon slices and fresh dill.

Notes

-Add some grilled chicken or fish to make this a perfect rounded out lunch.
-Swap out orzo for your favorite pasta!
-Hate Kalamatas? Ditch em'. Prefer yellow onion over red onion? Swap it out. Adjust the ingredients to your liking!