Greek Orzo Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

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

Directions

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.

Nutrition

• Calories: 408
• Total Fat: 17 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 17 mg
• Sodium: 621 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 7 g
• Total Sugars: 7 g
• Protein: 14 g