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

porzioni

15 minutes

tempo di preparazione

35 minutes

tempo totale

Inizia a Cucinare

Ingredienti

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

Istruzioni

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.

Nutrizione

Dimensione della Porzione

Calorie

408

Grassi Totali

17 g

Grassi Saturi

4 g

Grassi Insaturi

Grassi Trans

0 g

Colesterolo

17 mg

Sodio

621 mg

Carboidrati Totali

44 g

Fibra Alimentare

7 g

Zuccheri Totali

7 g

Proteine

14 g