Orzo Salad Cucumbers Fresh Dill

Tuesday night, 6:15 PM, and the fridge is staring back at me with that familiar, empty look. We’ve all been there. This orzo salad with cucumbers and fresh dill is my 20-minute rescue mission—a meal that goes from pantry to plate in the time it takes to argue about homework, and it leaves behind just one pot and a chopping board to wash.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Servings: 4
• Difficulty: Easy

Why You’ll Love This Orzo Salad Cucumbers Fresh Dill

• One pot for the pasta means washing up is done before you sit down to eat.
• Leftovers taste even better the next day, making tomorrow’s lunch a non-issue.
• It’s forgiving—swap in whatever veg is wilting in your crisper drawer.
• No oven required, which is a blessing during a warm British summer, just like Easy Summer Pasta With Pesto.
• This is my go-to recipe when I need something quick but impressive, and it never fails to get the kids asking for seconds, much like my Mediterranean Pasta Salad With Feta.online/quick-summer-tomato-basil-pasta/”>Quick Summer Tomato Basil Pasta.

orzo salad cucumbers fresh dill

15 min prep  ·  30 min cook  ·  4 servings

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Ingredients You’ll Need

• 250 g orzo pasta
• 2 large cucumbers (about 400 g)
• 1 small red onion (about 80 g)
• 60 g crumbled feta cheese
• 30 g fresh dill, finely chopped
• 60 ml extra virgin olive oil
• Juice of 1 large lemon (about 30 ml)
• 1 garlic clove, minced
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 tablespoon white wine vinegar (alcohol-free)
• Optional: 200 g cooked chicken breast, shredded

Tip: Dice the cucumbers just before you toss the salad—if you chop them too early and let them sit, they’ll weep water into the bowl and make the orzo soggy.

How to Make Orzo Salad Cucumbers Fresh Dill

1. Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions, stirring once halfway through—you’re looking for that tender, al dente bite where the centre is no longer chalky white but has turned a uniform, pale golden colour.
2. While the pasta bubbles away, halve the cucumbers lengthwise and scoop out the seeds with a teaspoon. Dice them into small, even cubes—about 1 cm—and tip them into a large salad bowl. You’ll hear a soft, wet thud as they land; that’s the sound of freshness.
3. Finely dice the red onion. If you want to tame its bite, rinse the diced onion under cold water in a sieve for 10 seconds, then shake dry. Add it to the bowl with the cucumber.
4. When the orzo is done, drain it in a colander and run cold water over it for about 20 seconds, until the steam stops rising and the grains feel cool to the touch. Shake the colander well to remove excess water—you want the orzo dry, not dripping.
5. Add the cooled orzo to the bowl with the cucumber and onion. Toss gently with your salad servers; you’ll see the pale pasta grains start to pick up flecks of green from the dill you’re about to add.
6. Sprinkle the chopped fresh dill and crumbled feta over the top. In a small jar, combine the olive oil, lemon juice, minced garlic, salt, pepper, and white wine vinegar. Screw on the lid and shake vigorously until the dressing looks emulsified and slightly cloudy.
7. Pour the dressing over the salad and toss everything together until every orzo grain glistens. Taste a single piece of cucumber—it should be crisp with a bright, herby tang. If you’re adding shredded chicken, fold it in now.

Tips From My Kitchen

• Salt the cucumbers first: I’ve been making this for over 7 years, and the biggest mistake I see is watery salad. Cucumbers hold a lot of moisture. Toss your diced cucumber with ½ teaspoon of salt in a colander and let it sit for 5 minutes while the pasta cooks. Pat dry with a tea towel before adding to the bowl. The texture stays crunchy rather than limp.
• Cook the orzo a minute less than the packet says: Because you’re rinsing it with cold water, the grain will continue to soften slightly. If you cook it fully, the orzo turns mushy after sitting in the dressing. Al dente is your friend here—it should offer a gentle resistance when you bite into it.
• Make the dressing fresh every time: This dressing relies on the brightness of lemon juice and the punch of raw garlic. If you make it ahead, the garlic flavour becomes harsh and the lemon loses its zing. Whisk it up while the pasta cooks—it takes 30 seconds.
• Double the batch for meal prep: This salad keeps beautifully in the fridge for up to three days. Store the dressing separately in a small jar, and only dress the portion you’re eating. The undressed base stays fresh, and the cucumbers remain crisp. Perfect for grabbing a quick lunch.
• Use a microplane for the garlic: A crushed or chopped garlic clove can be overpowering in a cold salad. Grating it on a microplane turns it into a paste that distributes evenly through the dressing, giving you a gentle hum of garlic rather than an aggressive bite.

Equipment You’ll Need

• Large salad bowl
• Sharp knife and cutting board
• Salad servers
• Small jar for dressing
• Large pot for boiling pasta
• Colander

Delicious Variations to Try

• Spicy Version: Add ½ teaspoon of red pepper flakes to the dressing, or toss in a finely chopped fresh chilli. The heat cuts through the cool cucumber and rich olive oil beautifully. This is my husband’s preferred version—he says it wakes up the whole dish.
• Vegetarian/Vegan Option: Skip the feta and swap in 100 g of marinated tofu cubes or a handful of toasted pine nuts. For a creamy dressing without dairy, blend a soaked handful of cashews with the olive oil, lemon juice, and a splash of water until smooth.
• Different Protein: A can of drained chickpeas works a treat here, or try flaked smoked mackerel for a richer, more savoury note. If you have leftover roast chicken from Sunday, shred it and fold it through—this salad is a brilliant way to use up bits and bobs from the fridge.

What to Serve With Orzo Salad Cucumbers Fresh Dill

• Grilled lamb chops or chicken skewers for a more substantial meal
• A bowl of No Bake Pasta Salad Chickpeas if you’re feeding a crowd and want a second salad option
• Warm flatbread or pitta on the side to mop up any leftover dressing
• A simple bowl of cherry tomatoes roasted with olive oil and thyme
• Pair it with Lemon Garlic Butter Sauce Pasta for a double-carb dinner that feels indulgent yet fresh

Still hungry for ideas? You might also love High Protein Egg Salad With Dill from our sister kitchens.

Frequently Asked Questions

orzo salad cucumbers fresh dill

A refreshing and herbaceous orzo salad with crisp cucumbers, red onion, feta cheese, and fresh dill, tossed in a bright lemon vinaigrette. Perfect as a light main course or a side dish, with an optional addition of shredded chicken for extra protein.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 250 g orzo pasta
• 2 large cucumbers about 400 g
• 1 small red onion about 80 g
• 60 g crumbled feta cheese
• 30 g fresh dill finely chopped
• 60 ml extra virgin olive oil
• Juice of 1 large lemon about 30 ml
• 1 garlic clove minced
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 tablespoon white wine vinegar alcohol-free
• Optional: 200 g cooked chicken breast shredded

Method

 

1. Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions, stirring once halfway through—you’re looking for that tender, al dente bite where the centre is no longer chalky white but has turned a uniform, pale golden colour.
2. While the pasta bubbles away, halve the cucumbers lengthwise and scoop out the seeds with a teaspoon. Dice them into small, even cubes—about 1 cm—and tip them into a large salad bowl. You’ll hear a soft, wet thud as they land; that’s the sound of freshness.
3. Finely dice the red onion. If you want to tame its bite, rinse the diced onion under cold water in a sieve for 10 seconds, then shake dry. Add it to the bowl with the cucumber.
4. When the orzo is done, drain it in a colander and run cold water over it for about 20 seconds, until the steam stops rising and the grains feel cool to the touch. Shake the colander well to remove excess water—you want the orzo dry, not dripping.
5. Add the cooled orzo to the bowl with the cucumber and onion. Toss gently with your salad servers; you’ll see the pale pasta grains start to pick up flecks of green from the dill you’re about to add.
6. Sprinkle the chopped fresh dill and crumbled feta over the top. In a small jar, combine the olive oil, lemon juice, minced garlic, salt, pepper, and white wine vinegar. Screw on the lid and shake vigorously until the dressing looks emulsified and slightly cloudy.
7. Pour the dressing over the salad and toss everything together until every orzo grain glistens. Taste a single piece of cucumber—it should be crisp with a bright, herby tang. If you’re adding shredded chicken, fold it in now.

Notes

For a milder onion flavor, rinse the diced red onion under cold water. If adding the optional chicken, fold it in after tossing the salad with dressing. The salad can be served immediately or chilled for 30 minutes to let the flavors meld.

I’d love to hear how this orzo salad with cucumbers and fresh dill turns out in your kitchen. Drop a comment below telling me your favourite variation, or any tweaks you made to suit your family’s taste—I read every single one, and it’s always a joy to see how you make a recipe your own. If you’re looking for more quick weeknight inspiration, browse our Dinner Recipes or Lunch Recipes for ideas that fit your busy schedule.

Orzo Salad Cucumbers Fresh Dill

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