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When the sun is high and the craving for something light yet flavorful hits, this orzo salad with cherry tomatoes, cucumber, and dill is a lifesaver. Quick to whip up and endlessly refreshing, it’s the perfect side dish for BBQs, picnics, or even an easy meal prep lunch. Bursting with crunchy cucumber, juicy cherry tomatoes, and creamy feta cheese, this Mediterranean-inspired dish sings with fresh herbs and zippy lemon juice. Whether you’re headed to a cookout or just prepping dinner for a hot day, this cold orzo salad recipe fits the season—and your cravings —perfectly.

Heres a close-up of a super fresh orzo pasta salad packed with cherry tomatoes, cucumbers, black olives, arugula, and parsley. All the bright colors and flavors mixed together make this dish look extra tasty!.

The fresh flavors in this salad embody what makes a Mediterranean orzo salad such a classic: al dente orzo, cold pasta salad texture, and vibrant fresh veggies like red onion, kalamata olives, and grape tomatoes. This is your perfect side dish for main course meals, especially when you want something with bold flavors and briny olives. From red wine vinegar to creamy feta cheese, this salad celebrates all the summer favorites in one large mixing bowl.

The Chemistry of Orzo Salad

What makes this dish so successful? It’s all about contrast and balance. The orzo pasta, cooked to al dente, offers a tender base. Juicy tomatoes and crisp cucumbers add hydration and texture, while the vinaigrette brings acidity from red wine vinegar and lemon juice, which helps balance the richness of the feta cheese. Properly draining the cooked orzo and chopping veggies evenly ensures each bite is harmonious.

Heres a top-down look at salad fixings on a white background: baby arugula, basil, cucumber, grape tomatoes, lemon, canned chickpeas, feta cheese, and some Barilla orzo pasta.

Recipe Troubleshooting

Overcooking the orzo leads to a mushy texture– make sure to follow the package directions and rinse with cold water to stop cooking.

The salad can also turn watery if there is too much liquid. To reduce liquid, you can deseed the crunchy cucumber or let the grape tomatoes drain after slicing. Feta and arugula can become soggy if mixed too early.

If your vinaigrette separates or lacks punch, try whisking it thoroughly or adding a bit more red wine vinegar to emulsify it.

Can I make it ahead of time? Absolutely, wait to add the arugula and feta until just before serving.

Should I peel the cucumber? Not if you’re using English cucumbers or Persian cucumbers.

What can I use instead of feta? Try goat cheese or leave it out for a vegan option.

Can I substitute the orzo? Sure, small shells or even quinoa work well for a gluten-free version.

If the salad is bland, that is usually due to under-salting the pasta water or skimping on the vinaigrette.

When the orzo clumps together, a quick toss with a splash of olive oil after draining fixes that.

Arugula will wilt if added too early; let the salad cool completely before adding the delicate greens.

If the salad is too acidic, balance the lemon juice and vinegar with a bit of honey or extra olive oil.

A plate with grilled, seasoned chicken breast served next to orzo pasta salad loaded with olives, spinach, and tomatoes.

Serving Suggestions

Think summer BBQ side dish, light and refreshing pasta salad, and July 4th salad recipes. This dish is ideal for make-ahead potluck salads or farmers’ market pasta salads. It’s also showing up in meal prep routines and on lists of no-mayo picnic salads. Whether you’re enjoying a hot day lunch or prepping for your next potluck, this salad hits the seasonal mark.

Serve chilled in a large white bowl to highlight the vibrant color. Add a garnish of fresh dill, basil, or a twist of lemon zest for presentation. This salad pairs beautifully with grilled chicken kabobs, shrimp skewers, or even lamb kebabs. For a vegetarian spread, serve with hummus, tzatziki sauce, and pita bread. It also looks adorable portioned into mason jars for picnics.

Serve this cold pasta salad as a main dish for a light lunch or a perfect side dish for summer dinners. It’s especially delicious paired with Mediterranean flavors like garbanzo beans, artichoke hearts, or grilled veggies. Want a protein? Add grilled chicken or chickpeas. Garnish with fresh mint or lemon wedges for an extra pop.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If making ahead, add the arugula and feta just before serving to keep the texture crisp and fresh.

Freezer– Not recommended for orzo salad. The veggies and pasta lose their texture after thawing. Stick with refrigerating in an airtight container for the best quality.

Making Ahead– Make the salad up to 24 hours ahead, but keep arugula and feta separate until ready to serve. This keeps the salad fresh, avoids sogginess, and lets flavors develop nicely.

Here’s a plate of grilled spatchcock chicken, some orzo pasta mixed with olives and herbs on the side, and a little glass of yellow sauce on the white table.

Recommended Products

Chilled Orzo Salad with Dill & Veggies

This orzo salad is what summer dreams are made of- bright, fresh, tangy, and effortlessly elegant. It’s the kind of dish that never goes out of style and always disappears fast. Whether you’re feeding a crowd or meal-prepping for the week, this Mediterranean pasta salad is going to become a staple in your seasonal rotation. Enjoy every bite, and don’t forget to share your creations- I’d love to hear how you make it your own!

Yummy orzo salad packed with cherry tomatoes, cucumber, black olives, and arugula. Text says: Fresh Orzo Salad Recipe - Mrs. Madi.

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A wooden bowl packed with orzo pasta salad, loaded up with cherry tomatoes, cucumber slices, black olives, and fresh arugula.

Easy Orzo Salad with Cucumber, Dill & Feta

5 from 1 vote
Author: Madison Reid
Total Time: 30 minutes
Prep Time: 30 minutes
Servings: 6
Print Recipe Pin Recipe
This vibrant orzo salad features cherry tomatoes, cucumber, feta, and fresh dill in a zesty vinaigrette. This salad is perfect for a refreshing summer side or light lunch.

Ingredients 

  • 12 ounce orzo pasta
  • 1 pint cherry tomatoes
  • .5 oz basil
  • 1 cup arugula
  • 1 English cucumber
  • 1 cup black olives
  • 1 tb fresh dill

Vinaigrette

  • 1/4 cup red wine vinegar
  • 1 lemon juiced
  • 1/4 cup olive oil
  • 1/2 tsp honey
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper

Instructions

  • Start by cooking your orzo pasta. Bring a pot of water to a boil, add the pasta and cook until al dente. This should take about 5 minutes once the pasta is added. Drain the pasta and add to a large salad bowl.
  • While the pasta is cooking, chop up the vegetables. Slice 1 pint of cherry tomatoes in half, chop up .5 oz of basil into small pieces, cut 1 English cucumber into bite-size chunks, slice 1 cup of black olives in half. Add the chopped veggies to the salad bowl with the cooked pasta.
  • Add 1 cup of arugula, 1 tbsp fresh dill, and break up 4 oz. of Feta over the pasta. Toss to combine.
  • Mix the vinaigrette. In a small bowl or jar add 1/4 cup red wine vinegar, 1 lemon-juiced, 1/2 tsp honey, 1/4 cup olive oil, 1/2 tsp salt and 1/4 tsp pepper. Whisk to combine.
  • Pour the dressing over the pasta salad and toss until it's evenly coated—place in the fridge to chill for 2 hours before serving.

Nutrition

Calories: 355kcal Carbohydrates: 51g Protein: 9g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Sodium: 560mg Potassium: 431mg Fiber: 4g Sugar: 5g Vitamin A: 740IU Vitamin C: 30mg Calcium: 56mg Iron: 2mg
Course: Salad

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