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Overhead view of orzo salad with vegetables and a yogurt dill dressing.
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5 from 5 votes

Orzo Salad with Yogurt Dill Dressing

Creamy, veggie-packed orzo salad will quickly become a family favorite with its flavorful yogurt dill dressing.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salads
Cuisine: American
Diet: Vegetarian
Servings: 16
Author: Rachel Gurk

Ingredients

For Salad:

  • 1 package (16 ounces) uncooked orzo (substitute whole wheat orzo, if you like)
  • 1 cup frozen peas (unthawed)
  • 3 roma tomatoes, seeds removed, diced (about 2 cups)
  • 1 English cucumber, diced (about 2 cups)
  • ¾ cup finely diced carrots (about 2 medium carrots)
  • ½ cup finely diced red onion (about ¼ onion)

Dressing:

  • 1 cup plain nonfat Greek yogurt (2% or whole milk yogurt is fine)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon granulated sugar (or honey)
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon coarse ground black pepper
  • ½ teaspoon garlic powder
  • ½ cup finely minced fresh parsley
  • ¼ cup finely minced fresh dill (or 2 tablespoons dried dill)

Instructions

  • Bring a large pot of salted water to a boil and cook orzo according to package directions. In the last 2 minutes of cooking time, add the peas to the pot with the orzo. Drain pasta and peas in a large colander, and run cold water over them to cool.
    1 package (16 ounces) uncooked orzo, 1 cup frozen peas
  • In a small bowl or measuring cup, combine yogurt, olive oil, lemon juice, sugar, salt, pepper, and garlic powder; whisk until dressing is smooth. Stir in parsley and dill.
    1 cup plain nonfat Greek yogurt, 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon granulated sugar, 1 ½ teaspoons kosher salt, ½ teaspoon coarse ground black pepper, ½ teaspoon garlic powder, ½ cup finely minced fresh parsley, ¼ cup finely minced fresh dill
  • In a large serving bowl, mix together cooked orzo, peas, tomatoes, cucumbers, red onion, and dressing until well-combined. Taste and season with additional salt, pepper, and/or sugar as desired.
    3 roma tomatoes, seeds removed, diced , 1 English cucumber, diced , ¾ cup finely diced carrots, ½ cup finely diced red onion
  • Serve immediately or refrigerate until ready to serve.

Video

Notes

  • Storage/make ahead: Store dressing separately from salad and stir in immediately before serving. Pasta will soak up some of the dressing as it sits. If necessary, increase dressing to achieve desired consistency. Once it's combined, the salad will keep for up to 2 days.
  • Variations: Substitute (or add) vegetables of your preference such as bell peppers, celery, edamame, radishes, corn, and so on.
  • Make it a main dish salad: Add protein with hard boiled eggs, cooked chicken, salmon, tuna, garbanzo beans, diced cheese, or feta cheese.

Nutrition

Serving: 0.75cups | Calories: 154kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 231mg | Potassium: 178mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1309IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mg

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