Orzo Salad with Yogurt-Dill Vinaigrette

Crunchy veggies and orzo pasta are tossed in a creamy, yogurt-dill French dressing, created a easy, scrumptious facet dish. Perfect for entertaining or a brown-bag lunch, this orzo salad recipe may be made as much as three days upfront.

When the nice and cozy climate arrives in Michigan, I get so excited for outside farmers markets to re-open. I’m not a gardener, however I do respect contemporary veggies and the native farmers that work laborious to supply them. Fresh peas, asparagus, rhubarb, and lettuces are my favorites to carry house throughout spring.

Liz cutting up dill for the yogurt dressing on orzo salad

I undoubtedly favor contemporary herbs and greens for my recipes, however I do know relying in your location and season they are often laborious to come back by. That’s okay! You can all the time substitute contemporary peas for frozen, or contemporary dill for dried.

Growing up in a center japanese family, plain yogurt was a staple in our fridge. I proceed to eat it each single day and doubtless end a 32-ounce container myself each week. It’s the right meat tenderizer, smoothie enhancer, or bitter cream alternative on a candy potato.

yogurt dill dressing

Plain yogurt can be utilized in any season in your recipes. This orzo salad with yogurt dill dressing is nice for spring with contemporary peas, however yogurt can be nice within the fall with Pumpkin Pie Greek Yogurt Parfaits or Turkey Chili with Sriracha Yogurt Sauce. I add plain yogurt to high my Crock Pot Butternut Squash Soup and blended into my Chocolate Banana Greek Yogurt Pancakes in the course of the winter months, and funky, creamy yogurt is ideal in Veggie Wraps with Chipotle Yogurt Sauce and drizzled on high of Beef Shawarma with Cucumber Yogurt Sauce within the summertime.

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How to make Orzo Dill Salad

First issues first, prep your veggies. Wash, cube, chop and put aside for later. My husband requested carrots however use any contemporary veggies that you would be able to get your palms on akin to radishes, celery, or crimson peppers.

You can do the steps in any order, however I favor to cut my veggies whereas the orzo is cooking to save lots of time, however it actually doesn’t matter. In reality, each time I make this recipe, I alter it up a bit relying on time.

Preparing the orzo is so simple as following the instructions on the bundle. Orzo is much like rice in its form and dimension however is, in truth, a minimize of pasta. You can even substitute with entire wheat orzo for additional fiber and protein or use quinoa to maintain gluten free.

To be trustworthy, this dish is extra in regards to the dressing than the pasta: contemporary herbs, garlic, and lemon juice are whisked collectively with plain yogurt and silky olive oil to create a mouth-watering French dressing. Delicious on orzo, it could be simply nearly as good drizzled over grilled asparagus or roasted salmon.

When the orzo has about 2 minutes left, I’ll add the peas to the boiling pot for a fast flash cook dinner. If you’re utilizing frozen peas, you possibly can thaw them or cook dinner them – both manner is okay.

I believe this salad is greatest served chilled the identical day because it’s made, however you possibly can be at liberty to make it upfront. Just know that the orzo absorbs a number of the dressing over time, so chances are you’ll have to toss with additional olive oil proper earlier than serving.

Frequently Asked Questions

Can I substitute the veggies or orzo?

Absolutely. Use no matter pasta and greens you may have available. I additionally love making this salad with radishes, crimson peppers, and celery.

Do you cook dinner the peas?

I normally throw my contemporary peas in with the orzo the previous few minutes of cooking. Saves a pot and many time.

Liz eating orzo salad with dill dressing

Your fork is ready.

Orzo Salad with Yogurt-Dill Vinaigrette

Liz Della Croce

Orzo pasta is blended with vibrant veggies and tossed in a creamy, yogurt-dill French dressing. Perfect for entertaining or a brown-bag lunch, this dish may be made as much as three days upfront.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Course Side Dish

Cuisine American

Servings eight

Calories 274 kcal


  • 1 pound orzo
  • 1 cup peas contemporary or frozen
  • 2 medium carrots diced
  • 1 medium crimson onion minced

Yogurt-Dill Vinaigrette

  • 1 cup plain low fats yogurt
  • four tablespoons parsley minced
  • 2 tablespoons contemporary dill finely chopped
  • 2 tablespoons lemon juice
  • 2 cloves garlic grated
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil


  • Bring a big pot of salty water to a boil and cook dinner orzo in line with bundle directions. When you may have 2 minutes of cooking time remaining, add the peas to the pot. Strain peas and pasta and put aside.

  • At the underside of a big mixing bowl, whisk collectively the Yogurt-Dill Vinaigrette: yogurt by olive oil.

  • Add orzo, peas, carrots and onion to the bowl with the French dressing and toss effectively to mix. Check for seasoning and alter accordingly.

Chef’s Notes

Dish may be made as much as three days upfront if saved in an air-tight container within the fridge.
Over time, the pasta will soak up a little bit of the French dressing so be at liberty to drizzle with a little bit additional olive oil or lemon juice or add a little bit of salt if wanted earlier than serving.


Calories: 274kcalCarbohydrates: 50.threegProtein: 9.fourgFat: four.eightgSaturated Fat: zero.6gPolyunsaturated Fat: four.2gTrans Fat: zerogCholesterol: 1mgSodium: 309mgFiber: fourgSugar: 5.5g

Guest submit by Liz DellaCroce

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