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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

doses

15 minutes

tempo ativo

35 minutes

tempo total

Começar a Cozinhar

Ingredientes

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

Instruções

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.

Informação Nutricional

Tamanho da Dose

Calorias

408

Gordura Total

17 g

Gordura Saturada

4 g

Gordura Insaturada

Gordura Trans

0 g

Colesterol

17 mg

Sódio

621 mg

Carboidratos Totais

44 g

Fibra Alimentar

7 g

Açúcares Totais

7 g

Proteína

14 g