Greek Orzo Salad

Greek Orzo Salad

Ingredients:

• 8 oz orzo

• 3 Persian cucumbers, sliced into thin half-moons

• 2 c cherry tomatoes, halved

• 1 15.5 oz can chickpeas, drained and rinsed

• 1⁄2 c pitted kalamata olives, halved

• 1 c crumbled feta cheese

Dressing:

• 2 tbsp fresh lemon juice

• 1⁄2 tsp Dijon mustard

• 1⁄4 c extra-virgin olive oil

• 2 tbsp freshly chopped dill, plus more for serving

• 1⁄4 c minced red onion

• Kosher salt

• Freshly ground black pepper

Instructions:

1. In a pot of salted boiling water, cook orzo according

to package directions until al dente. Drain and set aside.

2. Make dressing: Whisk together lemon juice and mustard in a large bowl. Slowly add oil until thoroughly combined. Stir in dill and red onion, then season with salt and pepper.

3. Make salad: Add orzo, cucumbers, cherry tomatoes, chickpeas, and olives to dressing and toss to coat. Fold in feta and serve with more dill on top.

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