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Home » Salad Recipes » Orzo Salad with Yogurt-Dill Vinaigrette

Orzo Salad with Yogurt-Dill Vinaigrette

About 3 minutes to read / 25 Comments

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Jump to Recipe

Orzo pasta is mixed with bright veggies and tossed in a creamy, yogurt-dill vinaigrette. Perfect for entertaining or a brown-bag lunch, this dish can be made up to 3 days in advance.Orzo Salad with Yogurt-Dill Vinaigrette - The Lemon BowlWarm weather has finally arrived here in Michigan and I couldn’t be more excited! We’ve had 70 and 80-degree days this past week and the outdoor farmers markets have officially re-opened for business. Fresh peas, asparagus, rhubarb, lettuces and more – I am so ready to welcome spring produce with open arms!

Hudsonville Creamery - The Lemon BowlFun Fact: 90% of households have ice cream in their freezers. (Myself included!) And if you live in the midwest, there’s a good chance you have Hudsonville ice cream in your freezer.

Hudsonville Corporate Office - The Lemon BowlRandom Side Note: I saw two familiar faces hanging on the walls at the Hudsonville corporate office! My former babysitter Paulina and my little cousin Alexa. These photos are a few years old but it was so fun to see!

 

Grand Rapids Sky Line - The Lemom BowlAfter a fun two-day event in my hometown of Grand Rapids, UDIM challenged all of us to create dairy-filled recipes to go along with the seasons. Aside from cheese and ice cream, yogurt is probably my favorite dairy ingredient on the planet. Specifically, plain yogurt. I grew up eating plain yogurt almost every single day and continue to eat about a 32 ounce container every week by myself. It’s the perfect meat tenderizer, smoothie enhancer or sour cream replacement on a sweet potato.

Orzo Salad with Yogurt Dill Vinaigrette - The Lemon BowlThis creamy orzo pasta salad is ideal with fresh peas but frozen peas are fine too. My husband requested carrots but use any fresh veggies that you can get your hands on such as radishes, celery or red peppers. To be honest, this dish is more about the dressing than the pasta: fresh herbs, garlic and lemon juice are whisked together with plain yogurt and silky olive oil to create a mouth-watering vinaigrette. Delicious on orzo, it would be just as good drizzled over grilled asparagus or roasted salmon.

Your fork is waiting.

Orzo Salad with Yogurt Dill Vinaigrette - The Lemon Bowl

Orzo Salad with Yogurt-Dill Vinaigrette

Orzo pasta is mixed with bright veggies and tossed in a creamy, yogurt-dill vinaigrette. Perfect for entertaining or a brown-bag lunch, this dish can be made up to 3 days in advance.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: orzo salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 274kcal
Author: Liz Della Croce

Ingredients:

  • 1 pound orzo
  • 1 cup peas fresh or frozen
  • 2 medium carrots diced
  • 1 medium red onion minced

Yogurt-Dill Vinaigrette

  • 1 cup plain low fat yogurt
  • 4 tablespoons parsley minced
  • 2 tablespoons fresh dill finely chopped
  • 2 tablespoons lemon juice
  • 2 cloves garlic grated
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil

Instructions:

  • Bring a large pot of salty water to a boil and cook orzo according to package instructions. When you have 2 minutes of cooking time remaining, add the peas to the pot. Strain peas and pasta and set aside.
  • At the bottom of a large mixing bowl, whisk together the Yogurt-Dill Vinaigrette: yogurt through olive oil.
  • Add orzo, peas, carrots and onion to the bowl with the vinaigrette and toss well to combine. Check for seasoning and adjust accordingly.

Notes:

Dish can be made up to 3 days in advance if kept in an air-tight container in the refrigerator.
Over time, the pasta will absorb a bit of the vinaigrette so feel free to drizzle with a little extra olive oil or lemon juice or add a bit of salt if needed before serving.

Nutrition Facts:

Calories: 274kcal | Carbohydrates: 50.3g | Protein: 9.4g | Fat: 4.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 4.2g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 309mg | Fiber: 4g | Sugar: 5.5g
Get Featured On Instagram!Did you make this recipe? If so tag @thelemonbowl using the hashtag #thelemonbowl to be featured!

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About Liz Della Croce

Liz is the founder and creator of The Lemon Bowl. With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker and The Cooking Channel. Read More…

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Reader Interactions

Comments

  1. Sheila

    June 10, 2014 at 1:13 pm

    PINNING this to my Summer salads board. It was such a fun trip!

    Reply
    • Liz DellaCroce

      June 10, 2014 at 1:24 pm

      I hope we get to do it again soon!! xo

      Reply
  2. Brenda @ a farmgirl's dabbles

    June 01, 2014 at 11:50 am

    This sounds so wonderful, Liz. I love orzo and dill!

    Reply
    • Liz DellaCroce

      June 01, 2014 at 4:25 pm

      Thank you Brenda!! Dill always makes me think of spring and summer. :)

      Reply
  3. Joanne

    May 22, 2014 at 6:09 pm

    I can’t stand mayo in my salads, so I am loving this greek yogurt substitution! My kind of pasta salad.

    Reply
    • Liz DellaCroce

      May 23, 2014 at 9:40 am

      You and me both!!!

      Reply
  4. Sophia @ NY Foodgasm

    May 20, 2014 at 12:25 pm

    5 stars
    This sounds fabulous and super refreshing for summer! YUM!

    Reply
    • Liz DellaCroce

      May 21, 2014 at 6:42 pm

      Thanks so much Sophia!

      Reply
  5. Melissa

    May 20, 2014 at 11:35 am

    I assumed the carrots were smoked salmon. :) Can’t wait to try this recipe with & without the salmon!

    Reply
    • Liz DellaCroce

      May 20, 2014 at 11:54 am

      Ok now I’m sad they WERENT smoked salmon!! Great idea!

      Reply
  6. Norma | Allspice and Nutmeg

    May 20, 2014 at 5:55 am

    Oh yum that dressing! Lovin’ this.

    Reply
    • Liz DellaCroce

      May 20, 2014 at 11:53 am

      Thank you Norma!

      Reply
  7. Jeanette | Jeanette's Healthy Living

    May 19, 2014 at 9:38 pm

    Love the bright colors in your orzo salad + that lightened up dressing sounds divine! Great finally meeting you in person at BlogHer Food Liz!

    Reply
    • Liz DellaCroce

      May 20, 2014 at 11:53 am

      It was so great to finally put a voice with the face, Jeanette!!

      Reply
  8. Georgia @ The Comfort of Cooking

    May 19, 2014 at 3:39 pm

    What a fun opportunity! I think I’d keel over if I got to go on an ice cream tour… I can’t get enough frozen sweet treats right now! Also, this orzo is gorgeous goodness. I was just saying the other day how I need to make it more often – we love it1

    Reply
    • Liz DellaCroce

      May 19, 2014 at 5:05 pm

      haha – tell me about it!! Ice cream is the best!

      Reply
  9. Meredith

    May 19, 2014 at 12:47 pm

    Great flavor packed salad!

    Reply
    • Liz DellaCroce

      May 19, 2014 at 5:05 pm

      Thank you Meredith!

      Reply
  10. Gaby

    May 19, 2014 at 11:44 am

    This looks so wonderful!

    Reply
    • Liz DellaCroce

      May 19, 2014 at 5:04 pm

      Thanks Gaby! I’m ready for spring!

      Reply
  11. Marie

    May 19, 2014 at 8:57 am

    This salad looks wonderul and delicious! Our farmer’s market has iust started opening up too and I can’t wait to get there. Thanks for the recipe.

    Reply
    • Liz DellaCroce

      May 19, 2014 at 5:05 pm

      Ours just opened too – cheers to warm weather!

      Reply
  12. Rachel Cooks

    May 19, 2014 at 8:44 am

    I just love fresh dill, especially in pasta salad. This looks amazing — can’t wait to try it. And so thankful we got a chance to spend time together!

    Reply
    • Liz DellaCroce

      May 19, 2014 at 5:04 pm

      I’m so glad we did too!! <3

      Reply

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