Mediterranean Inspired
Mediterranean Orzo Salad
Orzo is dressed while warm, then cooled before cucumber, tomato, olives, feta, and herbs are folded in. That sequence produces seasoned pasta without wilted vegetables.
8 servings · 20 minutes prep · 12 minutes cook
Ingredients
Ingredients
- 12 ounces (340 g) orzo
- 1 cup (150 g) cherry tomatoes, halved
- 1 English cucumber, diced
- 3/4 cup (110 g) Kalamata olives, halved
- 4 ounces (115 g) feta, crumbled
- 1/2 cup chopped parsley
- 1/4 cup chopped dill
- 1/4 small red onion, minced
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/4 cup (60 ml) lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 3/4 teaspoon fine sea salt
- Black pepper
Directions
Method
- Cook orzo in well-salted water until just tender. Drain; do not rinse.
- Whisk oil, lemon, oregano, Dijon, salt, and pepper. Toss warm orzo with two-thirds; spread out and cool 15 minutes.
- Fold in vegetables, olives, feta, herbs, onion, and remaining dressing.
