Lemon-Dill Orzo Salad with Arugula & Feta
A fresh, simple summer orzo salad that’s bright, bold, and surprisingly addictive.
Some recipes just land in your kitchen and never leave. You make them once on a whim, then again because someone requested it, and before you know it – it’s become your go-to. That’s exactly how this Lemon-Dill Orzo Salad with Arugula & Feta became a staple at my table.
It started on a busy weekday when I needed something quick, light, and satisfying. I had leftover orzo, a bunch of arugula on its last day, and a lemon sitting a little too long in the fruit bowl. I tossed them together with some feta and olives, drizzled in olive oil and fresh dill, and just like that – his salad became a regular guest in my meal rotation.
Now, it’s one of those dishes I keep coming back to. Whether I’m prepping for a weekday lunch, packing something simple for a picnic, or building out a mezze-style spread for friends, this salad always fits. It’s elegant enough for entertaining, but unfussy enough for everyday!
And let’s be honest: the combination of zesty lemon, creamy feta, briny olives, and peppery arugula is just a flavor dream. Add the chewy texture of orzo and a hit of fresh dill, and you’ve got a salad that’s bright, bold, and anything but boring.
Why You’ll Love This Lemon-Dill Orzo Salad
If you’re like me, you love recipes that are both satisfying and refreshingly light. This one checks all the boxes.
Quick & Easy: You’re looking at 15 minutes of prep, tops.
Make-Ahead Friendly: It tastes even better after a little chill time.
Versatile: Works as a main, side, or picnic take-along.
Fresh & Vibrant: Lemon and dill are the stars, and they shine.
Balanced Flavors: Creamy, salty, peppery, and citrusy – perfect harmony.
Plus, it’s one of those dishes that looks just as good as it tastes. And for content creators or hosts, that’s always a bonus.
Ingredients You’ll Need For This Orzo Salad
This salad doesn’t rely on a long ingredient list. Instead, it lets a few fresh, quality ingredients shine:
- Orzo: Small pasta that cooks quickly and soaks up flavor like a sponge.
- Feta: Adds a creamy, salty bite.
- Arugula: A little peppery, a lot fresh.
- Kalamata Olives: Briny richness for balance.
- Lemon (zest + juice): The real star of this dish – adds brightness and zing.
- Fresh Dill: That slightly grassy, citrusy note rounds it all out.
- Olive Oil: For smoothness and body.
- Salt & Pepper: Just enough to enhance the rest.
Substitutions & Add-Ons
While the core recipe is solid, there’s room to play:
- No dill? Try fresh basil or parsley.
- Want protein? Add grilled shrimp or chickpeas.
- No arugula? Spinach or baby kale works too.
- Feta-free? Crumbled goat cheese or even a scoop of ricotta salata.
- Make it heartier: Toss in chopped cucumber, cherry tomatoes, or avocado for extra bulk and color.
You could even serve it as a bed under grilled salmon or lemony chicken skewers.
How to Make Lemon-Dill Orzo Salad
This recipe is basically foolproof, but here are a few tips to really nail it:
- Cook your orzo al dente. You want it tender but still chewy – overcooked orzo gets mushy fast.
- Salt your pasta water. Always. The orzo needs that base seasoning.
- Rinse with cold water. Once drained, I give the orzo a quick rinse to stop the cooking and help it cool faster.
- Toss while the orzo is slightly warm. This helps the flavors meld beautifully.
- Taste and adjust. A little more lemon? More dill? Trust your palate.
How to Serve It
One of the things I love most about this dish is how flexible it is. It works for so many different occasions:
- Light lunch with pita chips or grilled bread
- Elegant appetizer served in individual cups or ramekins
- Side dish to grilled meats, seafood, or falafel
- Picnic or potluck hero (just pack it in a sealed container)
- Meal prep star—make a batch and enjoy throughout the week
And yes, it holds up beautifully in the fridge.
Make-Ahead & Storage Tips
This orzo salad is ideal for making ahead:
Make ahead: Mix everything except the arugula and store in the fridge. Add the greens right before serving.
Storage: Keeps in an airtight container in the fridge for 3–4 days.
Leftovers tip: If it dries out a little, just splash in extra lemon juice and olive oil.
Wine Pairings & Menu Ideas
If you’re building a whole meal around this salad (which you absolutely should), here are a few ideas:
- Wine pairing: Try a crisp white like Sauvignon Blanc or a dry rosé.
- Menu pairing: Pair with grilled shrimp skewers, roasted chicken, or pan-seared halloumi.
And don’t forget some warm bread or crostini to scoop up every bite.
Common Questions (FAQ)
Can I make this gluten-free?
Yes! Just use gluten-free orzo or a small pasta alternative like quinoa or rice.
What kind of feta is best?
I love using block feta in brine – it’s creamier and more flavorful than pre-crumbled.
Do I have to use fresh dill?
Fresh is best, but if you’re in a pinch, dried dill works- use 1 tsp instead of 1 tbsp.
Can I add protein to make it a full meal?
Absolutely. Grilled chicken, shrimp, canned tuna, or chickpeas all work beautifully.
Why This Salad Works Every Time
This isn’t one of those recipes you make once and forget. It’s the kind of salad that becomes part of your rhythm—easy enough for any night of the week, but flavorful enough to feel special. There’s a reason it’s earned a permanent spot in my rotation.
Whether you’re entertaining, meal prepping, or just craving something fresh and fast, this Lemon-Dill Orzo Salad is the answer. I’ve shared it with friends, served it at brunches, even packed it for road trips. And every time, someone asks for the recipe.
So go ahead – make a double batch. You’ll be glad you did!
More Salad Recipes To Try:
Zucchini Ribbon Salad With Lemon And Burrata
Arugula & Shrimp Salad With Mango Chili Dressing
Warm Peach And Prosciutto Salad With Burrata
Tangerine And Prosciutto Salad
Burrata Salad With Melon And Prosciutto
Lemon-Dill Orzo Salad with Arugula & Feta
Ingredients
Method
- Cook the orzo in salted boiling water according to package directions. Drain and rinse under cold water.
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper.
- In a large mixing bowl, combine the cooled orzo, arugula, olives, feta, and dill.
- Pour the dressing over the salad and toss until evenly coated.
- Serve chilled or at room temperature.
