Greek Orzo Salad

Ingredients

  • 2 Tbsp. fresh lemon juice

  • 1/2 tsp. Dijon mustard 

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup finely chopped red onion

  • 2 Tbsp. finely chopped fresh dill

  • Kosher salt

  • Freshly ground black pepper

  • 8 oz. orzo

  • 3 Persian cucumbers, sliced into thin half-moons

  • 2 cups cherry tomatoes, halved

  • 1 (15.5-oz.) can chickpeas, drained, rinsed

  • 1/2 cup pitted kalamata olives, halved

  • 1 cup crumbled feta (about 4 oz.)

  • Finely chopped fresh dill, for serving

 

Directions

  • Dressing

    1. In a large bowl, whisk lemon juice and mustard. While whisking, slowly add oil until emulsified. Stir in onion and dill; season with salt and pepper.
    2. Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.

  • Salad

    1. In a large pot of boiling salted water, cook orzo, stirring occasionally, until al dente according to package directions. Drain.
    2. Transfer orzo to bowl with dressing. Add cucumbers, tomatoes, chickpeas, and olives and toss to coat. Fold in feta. Top with dill.

 

Click here to find out more. --> Best Greek Orzo Pasta Salad Recipe - How To Make Orzo Pasta Salad