If sunshine had a flavor, this dish would be it. Greek Lemon Orzo Pasta is bright, zesty, and brimming with Mediterranean charm. Tender orzo pasta mingles with briny olives, tangy feta, and the fresh, herby aroma of dill, all tied together with a splash of lemon that makes every bite sing. It’s the kind of recipe that feels light yet deeply satisfying, perfect for lazy lunches, sunny picnics, or as a refreshing side at dinner. Trust me—this one will transport you straight to a breezy table by the sea.

Why You’ll Love Greek Lemon Orzo Pasta with Olives, Feta & Fresh Dill

This recipe is the ultimate combination of light and flavorful. The lemon brightens the pasta, the dill adds fresh herbal notes, and the feta and olives bring that salty, savory punch. It’s a gorgeous balance that tastes like a little Greek holiday on a plate.

Chef’s Pro Tips for Perfect Results

• Cook the orzo until just al dente—it will keep its perfect bite.
• Crumble the feta just before serving for the freshest flavor.
• Toss the pasta while still warm so it soaks up the lemony dressing.

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Ingredients

1. 1 1/2 cups orzo pasta

2. 2 tablespoons olive oil (divided)

3. Juice and zest of 1 large lemon

4. 1 clove garlic, minced

5. 1/2 teaspoon salt (plus more for pasta water)

6. 1/4 teaspoon black pepper

7. 1/2 cup pitted Kalamata olives, halved

8. 1/2 cup crumbled feta cheese

9. 2 tablespoons fresh dill, chopped

10. 1/4 cup red onion, finely diced

Instructions

1. Bring a pot of salted water to a boil and cook orzo according to package instructions until al dente. Drain and drizzle with 1 tablespoon olive oil to prevent sticking.

2. In a small bowl, whisk together remaining olive oil, lemon juice, lemon zest, garlic, salt, and pepper.

3. In a large mixing bowl, toss warm orzo with olives, feta, dill, and red onion.

4. Pour the lemon dressing over the pasta and toss to combine.

5. Adjust seasoning to taste and serve warm or at room temperature.

Texture & Flavor Secrets

The orzo provides a tender, slightly chewy base, while the olives and onions add a crisp, briny bite. The feta melts slightly into the warm pasta, creating a creamy tang that’s brightened by the lemon and dill.

How to Serve Greek Lemon Orzo Pasta with Olives, Feta & Fresh Dill

Serve this dish as a refreshing side with grilled chicken or fish, or enjoy it as a light vegetarian main. It’s also perfect for picnics since it’s just as good at room temperature.

Creative Leftover Transformations

• Turn it into a pasta salad by adding diced cucumber and cherry tomatoes.
• Use as a filling for stuffed bell peppers.
• Serve cold with extra lemon vinaigrette for lunch the next day.

Additional Tips

• Rinse olives if they’re overly salty before adding.
• Make a double batch of dressing to have on hand for salads.

Make It a Showstopper (Presentation Ideas)

• Garnish with lemon slices and extra dill sprigs.
• Serve in a wide shallow bowl to show off the colors.
• Sprinkle with cracked pepper just before serving.

FAQ’s

1. Can I make this ahead?

Yes, but add the feta and dill just before serving for the freshest taste.

2. Can I use another pasta shape?

Small pasta like couscous, ditalini, or small shells work well.

3. Can I make it dairy-free?

Yes, swap feta for a vegan cheese alternative.

4. How do I keep pasta from sticking?

Toss with olive oil right after draining.

5. What type of olives work best?

Kalamata are classic, but green olives work too.

6. Can I use bottled lemon juice?

Fresh lemon juice is best for bright flavor.

7. Can I serve it cold?

Yes, it’s delicious as a chilled pasta salad.

8. How long does it last in the fridge?

Up to 3 days in an airtight container.

9. Is it gluten-free?

Use gluten-free orzo if needed.

10. Can I add more vegetables?

Yes—roasted red peppers, artichokes, or spinach are great additions.

Conclusion

Greek Lemon Orzo Pasta with Olives, Feta & Fresh Dill is a bright, versatile dish that’s as easy to make as it is to love. Perfect for warm weather, it brings a burst of Mediterranean freshness to any table.