Lemon-Dill Orzo Pasta Salad with Cucumbers, Olives & Feta
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 pound orzo pasta
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 medium shallot, grated
  • 5 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh dill, chopped
  • 1 cup Kalamata olives, pitted and sliced
  • 2 medium cucumbers, cut in half lengthwise, seeded and sliced
  • 6 ounces feta cheese, crumbled
Instructions
  1. Cook the orzo in salted water according to package instructions to al dente. Drain and transfer to a large salad bowl.
  2. Meanwhile, make lemon-dill vinaigrette to dress the salad: combine lemon zest and juice, mustard, and grated shallot in a medium bowl. Whisk everything together with a few pinches of salt and freshly ground black pepper. Slowly add the olive oil while whisking, then stir in the chopped dill. Taste and adjust as needed.
  3. Pour the vinaigrette over the pasta and toss and then add the olives and cucumbers. Scatter the crumbled feta cheese over the top.
  4. Chill at least one hour before serving, but longer if possible so all the flavors come together.
  5. Can be made ahead of time and chilled.
  6. Serve chilled or at room temperature.
Recipe by Becky's Best Bites at https://beckysbestbites.com/super-hero-baby-shower-part-1/