Salads/Dressings

Greek Orzo Salad

Name: Greek Orzo Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tbsp. fresh lemon juice; 1/2 tsp. Dijon mustard; 1/4 c. extra-virgin olive oil; 1/4 c. 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 c. cherry tomatoes, halved; 1 (15.5-oz.) can chickpeas, drained, rinsed; 1/2 c. pitted kalamata olives, halved; 1 c. crumbled feta (about 4 oz.); Finely chopped fresh dill, for serving

6 servings

portionen

15 minutes

aktive zeit

35 minutes

gesamtzeit

Kochen beginnen

Zutaten

2 tbsp. fresh lemon juice

1/2 tsp. Dijon mustard

1/4 c. extra-virgin olive oil

1/4 c. 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 c. cherry tomatoes, halved

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

1/2 c. pitted kalamata olives, halved

1 c. crumbled feta (about 4 oz.)

Finely chopped fresh dill, for serving

Anweisungen

Dressing

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.

Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.

Salad

In a large pot of boiling salted water, cook orzo, stirring occasionally, until al dente according to package directions. Drain.

Transfer orzo to bowl with dressing. Add cucumbers, tomatoes, chickpeas, and olives and toss to coat. Fold in feta. Top with dill.

Nährwertangaben

Portionsgröße

Kalorien

408

Gesamtfett

17 g

Gesättigtes Fett

4 g

Ungesättigtes Fett

Transfett

0 g

Cholesterin

17 mg

Natrium

621 mg

Gesamtkohlenhydrate

44 g

Ballaststoffe

7 g

Zucker insgesamt

7 g

Eiweiß

14 g