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–+ servings
Lemon-Dill Orzo Salad in a wooden bowl. Spoon is on top with some salad

Lemon-Dill Orzo Salad with Arugula & Feta

This bright and zesty Lemon-Dill Orzo Salad with Arugula & Feta is quick, fresh, and loaded with flavor. It’s the perfect summer side or light lunch, packed with bold Mediterranean ingredients and ready in less than 30 minutes!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Ingredients Method

Ingredients
  

  • 1 cup uncooked orzo
  • 2 cups arugula
  • ½ cup crumbled feta
  • ½ cup sliced Kalamata olives
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tbsp chopped fresh dill
  • 2 tbsp olive oil
  • Salt and pepper to taste

Method
 

  1. Cook the orzo in salted boiling water according to package directions. Drain and rinse under cold water.
  2. In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper.
  3. In a large mixing bowl, combine the cooled orzo, arugula, olives, feta, and dill.
  4. Pour the dressing over the salad and toss until evenly coated.
  5. Serve chilled or at room temperature.

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