Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a boil. Add the orzo and cook for 1 minute past the package's al dente time. Drain and immediately plunge into a bowl of ice water for 30 seconds to stop the cooking, then drain again thoroughly.
- In a large mixing bowl, whisk together the Greek yogurt, chopped dill, lemon juice, olive oil, and grated garlic until smooth. Season with salt and pepper.
- Add the cooled orzo to the dressing and stir until every grain is coated. Stir in the red onion.
- Cover and chill in the fridge for at least 1 hour (overnight is even better — the dill flavour develops as it sits).
- Just before serving, stir in the diced cucumber and halved cherry tomatoes. Taste and adjust with extra lemon juice or salt if needed.
- Serve cold straight from the fridge. The dish actually tastes better on day two — the yogurt mellows and the dill deepens.
Nutrition
Notes
Net carbs: 33g per serving (38g total carbs minus 5g fibre).
Protein boost: Add ½ cup of chickpeas or 4 oz of grilled chicken per serving to turn this from a side into a filling main.
Dairy-free substitution: Use a thick unsweetened plant yogurt (cashew or coconut work best). Add 1 extra tablespoon of olive oil to maintain richness.
Storage: Refrigerator up to 3 days in an airtight container — the dairy is the limiting factor. Do not freeze.
Reviving leftovers: Stir in 1 tablespoon of Greek yogurt and a squeeze of lemon to refresh the dressing on day 3.
