Orzo Pasta Salad with Feta, Chickpeas & Lemon-Dill Dressing
Light, fresh, and bursting with Mediterranean flavour, this vibrant orzo pasta salad is perfect for lunch, picnics, or a colourful side dish. Tender orzo is tossed with crisp cucumber, juicy cherry tomatoes, sweet red onion, hearty chickpeas, briny olives, and creamy cubes of feta cheese. A zesty homemade lemon and dill dressing ties it all together, adding brightness and freshness in every bite. Finished with fragrant basil and extra dill, this easy salad is a delicious make-ahead option for warm days or healthy weeknight meals.
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Ingredients
  • 220 g orzo pasta (cooked as per packet instructions)
  • 1/2 cucumber (chopped)
  • 200 g cherry tomatoes (halved)
  • 1 small red onion (peeled & sliced)
  • 400 g tin of chickpeas (drained)
  • 100 g olives
  • 200 g feta cheese (cubed)
  • 1 handful of fresh basil leaves (to serve)
    • For the dressing
  • 2 tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 50 ml extra virgin olive oil
  • 1 tbsp fresh dill (finely chopped, plus extra for serving)
  • sea salt & pepper (freshly ground)
Instructions
  1. Cook the orzo as per packet instructions, drain and set aside.
  2. Prepare all the salad ingredients and place in a large bowl, add the orzo.
  3. For the dressing, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in dill and then season with salt and pepper.
  4. To serve, pour the dressing over the salad and toss to coat. Scatter over the basil leaves and dill - enjoy!