Easy Cucumber Pasta Salad with Feta and Dill

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This easy cucumber pasta salad is fresh, creamy, and full of flavor thanks to crisp cucumber, briny feta, and a tangy yogurt dill dressing. Light and refreshing, this orzo pasta salad is perfect for warm-weather meals, picnics, or a quick make-ahead side dish. I love pairing it with a filet of salmon for a simple, healthy summer meal.

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Why You’ll Love This Cucumber Pasta Salad:

Fresh, tangy, and herby – A creamy yogurt dill dressing ties everything together with bright, bold flavor.
Quick & easy – Comes together fast with simple ingredients and minimal prep.
Perfect for warm weather – Light, refreshing, and ideal for summer meals, BBQs, potlucks, or picnics.

Cucumber Feta Pasta Salad Ingredients:

Orzo pasta – Small, rice-shaped pasta that cooks quickly and has a lovely chewy texture.
English Cucumber – Fresh, crisp cucumbers add a cool crunch. English cucumber have less seeds. If using regular cucumber, scoop out seeds before dicing.
Feta cheese – Adds a salty, briny element that complements the creamy dressing.
Red onion – Thinly sliced red onion gives the orzo salad a mild, slightly sweet bite.
Greek yogurt – The base for the creamy dressing, providing a tangy flavor.
Dill – Fresh dill is key for that herby, refreshing flavor. If you don’t have fresh, you can use dried dill, but reduce the amount by half.
Dill relish – Adds a bit of texture and enhances the dill flavor.
Lemon juice – Freshly squeezed lemon juice adds a burst of brightness and acidity to the dressing.
Garlic – A little garlic goes a long way to infuse the dressing with flavor. Adjust the amount to your taste.

Dietary Substitutions & Allergy-Friendly Swaps:

To make gluten-free: Use gluten-free pasta (such as DeLallo Gluten-Free Orzo Pasta made with corn and rice flour). Double check any other pre-packaged ingredients to keep this pasta salad celiac-safe.
To make dairy-free: Swap the feta cheese with a dairy-free option (I love Violife Just Like Feta) and use a dairy-free yogurt alternative for the dressing.
To make vegetarian: This recipe is already vegetarian, but you can make it a full meal by adding chickpeas for a boost of plant-based protein.
To make lower-fat: Use low-fat Greek yogurt in the dressing and skip the feta or choose a reduced-fat version.
To make nut-free: This recipe is naturally nut-free, but always check any packaged items (like feta or yogurt) to ensure no nut-based ingredients are included.

cucumber feta orzo with yogurt dill dressing

How to Make Creamy Cucumber Pasta Salad:

Cook the orzo
- Bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain and rinse with cold water to cool, then set aside.
Mix the dressing
- In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, fresh dill, minced garlic, dill relish, salt, and pepper until smooth and well combined.
Chop the veggies
- Dice the cucumber and thinly slice the red onion. If you’re using a regular cucumber, scoop out the seeds first for better texture and less mositure.
Combine it all
- In a large bowl, add the cooled orzo, cucumber, red onion, and feta. Pour the dressing over top and toss gently to coat everything evenly.
Chill and serve
- Cover and refrigerate the orzo salad for at least 30 minutes to let the flavors meld. Taste and adjust seasoning if needed before serving.

Tips for Making Cucumber Pasta Salad:

Use fresh dill when possible: The flavor is much brighter and more aromatic than dried, which can taste a bit flat in a cold salad.
Balance the saltiness: Feta can be salty, so taste the salad before adding extra salt to the dressing or final mix.
Flavor variations:
- Add halved cherry tomatoes for sweetness and a pop of color.
- Toss in kalamata olives or capers for a briny boost.
- Stir in chickpeas or grilled chicken for a heartier dish.

Make Ahead & Storage:

Make ahead: This cucumber pasta salad is a great make-ahead side or meal! You can prepare it up to 1 day in advance. In fact, letting it chill for a few hours helps the flavors meld even better.
Storing leftovers: Store in an airtight container in the refrigerator for up to 3–4 days. Give it a good stir before serving, as the dressing may settle a bit.
Not freezer friendly: Because of the yogurt-based dressing and fresh vegetables, this pasta salad doesn’t freeze well.

Cucumber Pasta Salad FAQ’s:

Can I use a different type of pasta?

Absolutely! While orzo works great for this recipe, you can swap it with other small pasta shapes like ditalini, mini shells, or elbow macaroni.

Can I prep this ahead for a party or potluck?

Yes! This pasta salad works great for making ahead. Just store it in the fridge, and give it a stir before serving. You can also hold off on adding the feta until just before serving for best texture.

What can I use instead of dill relish?

If you don’t have dill relish, you can finely chop a few dill pickles and mix them in with a splash of pickle juice for a similar tangy taste.

How can I make it more of a full meal?

Add in cooked chickpeas, grilled chicken, salmon, or shrimp for a protein boost. It also pairs wonderfully with falafel or a hard-boiled egg on the side.

Can I use dried dill instead of fresh?

Yes, but use about ½ the amount, since dried herbs are more concentrated. Fresh dill is best for flavor and texture, but dried will work in a pinch.

4 More Easy & Delicious Pasta Salad Recipes You Will Love:

Tried This Cucumber Pasta Salad recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below—your feedback helps others discover this creamy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.