⏲️ Total Time:10 mins | ⏲️ Hands-on Time:10 mins | 🍴 Makes: 4 ounces
recipe from Delish photo by Rachel Vanni
Move aside plain ol’ pasta salad—orzo is here to shake things up. Though it looks a bit like rice, orzo isn’t a grain. It’s pasta! While we love it in comforting, warming dishes it also makes for a great salad base. You can toss in any veggies, cheese and dressing you like, but this easy, fresh recipe is filled with all of our favorite bright Mediterranean flavors and mix-ins, like sweet tomatoes, briny olives, cucumber, and tangy feta. Take it to the park for a light picnic lunch, or as fresh summer side to your group potluck. No matter the occasion, this Greek orzo salad was made to please.
If you’re making it ahead or storing leftovers, this salad will stay good in the fridge for up to 4 days.
FOR THE 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
FOR THE SALAD
- 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 (about 1/4 lb.)
- In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside.
- Make dressing: In a large bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in dill and red onion, then season with salt and pepper.
- 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.