Lemon-Dill Orzo Pasta Salad with Cucumbers, Olives, and Feta

Photo by J P.
Adapted from food52.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from food52.com

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, mostly peeled, cut in half lengthwise, seeded and sliced

  • 6

    ounces feta cheese, crumbled

Directions

Cook orzo in salted water; drain and transfer to large salad bowl. 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. Pour the vinaigrette over the still-warm pasta and toss. Allow to cool to room temperature, then add the olives and cucumbers. Scatter the crumbled feta cheese over the top and serve.

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