Hey y’all! If you adore zesty Mediterranean flavors, you’re in for a treat with this Greek-Style Orzo with Dill. This dish brings together tender, rice-shaped orzo pasta, fresh dill, tangy lemon, and creamy feta for a side (or main!) that’s bright, herby, and super satisfying. It’s perfect for busy weeknights, lunchboxes, or as a stunner at your next dinner party. Let’s get cooking!
Why You’ll Love This
- Ready in under 30 minutes – ideal for busy schedules.
- Packed with fresh herbs and lemon for unbeatable flavor.
- Versatile: serve warm, chilled, as a side, or as a main.
- Light, yet filling—vegetarian and easy to adapt!
- No fancy equipment needed—just a pot and a pan.
Ingredients
- 1 ½ cups orzo pasta (about 240g)
- 4 cups water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup finely chopped fresh dill (packed)
- ¼ cup fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- ½ cup crumbled feta cheese
- ¼ cup finely chopped red onion (optional)
- ¼ cup extra virgin olive oil
Directions
Step 1: Cook the Orzo
- Bring 4 cups of water to a boil in a large pot.
- Add ½ teaspoon salt and the orzo pasta. Boil for 7-8 minutes, stirring occasionally, until al dente.
- Drain and rinse orzo under cool water to stop cooking. Set aside.
Step 2: Sauté Aromatics
- In a large skillet, heat 1 tablespoon olive oil over medium heat.
- Add the minced garlic and red onion (if using); sauté for 1-2 minutes until fragrant and softened.
Step 3: Combine and Finish
- Add the drained orzo to the skillet with aromatics. Toss gently to combine.
- Remove from heat. Stir in fresh dill, lemon juice, lemon zest, black pepper, and remaining olive oil. Mix well.
- Fold in feta cheese. Taste and adjust seasoning as desired.
- Serve warm, at room temperature, or chilled. Garnish with extra dill and feta if you like!
Notes
- For the brightest flavor, use freshly squeezed lemon juice and zest.
- If sensitive to raw onion, soak the chopped onion in cold water for 10 minutes, then drain before adding.
- Make it vegan by skipping the feta or subbing with a plant-based alternative.
Variations
- Greek-Style Orzo with Dill and Chicken: Stir in shredded rotisserie chicken for a hearty main.
- Grilled Veggie Addition: Add roasted bell peppers, zucchini, or cherry tomatoes.
- Olive Lovers’ Version: Toss in sliced kalamata olives for a briny boost.
Required Equipment
- Large pot
- Collander or fine mesh strainer
- Large skillet or sauté pan
- Measuring cups and spoons
- Chef’s knife and cutting board
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best flavor, bring to room temperature before serving, or reheat gently in the microwave. Not suitable for freezing, as the orzo texture can become mushy.
Suggested Pairings & Serving Recommendations
- Delicious alongside grilled fish, chicken kebabs, or lamb chops.
- Serve as a base for Mediterranean grain bowls topped with roasted veggies.
- Perfect at potlucks or as a fresh picnic salad with pita and hummus.
Pro Tips
- For fluffier orzo, rinse briefly after cooking to remove extra starch.
- Use high-quality, fruity olive oil for the best Mediterranean flavor.
- Add the dill just before serving for peak freshness and aroma.
FAQ
Can I use dried dill instead of fresh?
You can, but fresh dill gives the best flavor—if using dried, use just 2 teaspoons since it’s more concentrated.
Can I make this Greek-Style Orzo with Dill ahead of time?
Absolutely! It actually tastes even better after a few hours as the flavors blend in the fridge.
Is orzo gluten free?
Traditional orzo is made from wheat, so it’s not gluten free—look for certified gluten-free orzo options if needed.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 ½ cups orzo pasta
- 3 cups low-sodium vegetable broth
- ¼ cup extra virgin olive oil
- ½ cup crumbled feta cheese
- ⅓ cup fresh dill, chopped
- ½ cup diced cucumber
- ½ cup cherry tomatoes, halved
- 1 medium lemon, juiced and zested
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
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1In a medium saucepan, bring the vegetable broth to a boil. Add orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente.
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2Drain the cooked orzo and transfer to a large mixing bowl. Drizzle with olive oil and toss gently to coat and prevent sticking.
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3Add the crumbled feta, chopped dill, diced cucumber, cherry tomatoes, parsley, lemon juice, and lemon zest to the orzo.
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4Mix everything until well combined. Season with salt and black pepper to taste.
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5Serve warm or at room temperature, garnished with extra dill and feta if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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