Cucumber Feta Orzo Pasta Salad

5 from 5 votes

This Cucumber Feta Orzo Pasta Salad is a light and refreshing dish perfect for warm days. With tender orzo, crisp cucumber, tangy feta, and a bright lemon vinaigrette, it's an easy side or lunch that comes together quickly. Ideal for picnics, potlucks, or a simple weeknight meal

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Side Dish, Salad

Cuisine: American

Servings: people

Author: Gaby Dalkin

Equipment

Ingredients

8 ounces orzo pasta
2 cups persian cucumbers chopped
8 ounces feta cheese crumbled
½ cup fresh dill chopped
2 tablespoons chives freshly minced

For the Lemon Vinaigrette

⅓ cup olive oil
3 tablespoons red wine vinegar
1 lemon juiced and zested
2 teaspoons Dijon mustard
2 cloves garlic minced
1 shallot minced (about 2-3 tbsps)
Kosher salt and freshly cracked black pepper to taste

Instructions

Cook the orzo according to package directions until al dente. Drain the orzo and let it cool slightly.
Prep the dressing by adding all of the ingredients into a large bowl and whisking together until well combined. Transfer the orzo to the bowl with the vinaigrette and toss to dress. Add the chopped cucumbers, feta, dill and chives to the pasta bowl and toss until combined. Adjust salt and pepper to taste. Can be served cool, at room temperature or warm.

Notes

Refrigerate in an airtight container for up to 3-5 days.
You can serve this at any temperature, warm or cold!
Feel free to use your favorite pasta shape in this recipe. Fusilli, cavatappi, farfalle, casarecce, orecchiette or ditalini would all work well.

Nutrition