This quick salad is a cinch to prepare and is a great way to get in your veggies.
I love the pairing of lemon and dill and try to add it to as many dishes as possible.
Orzo is a great, under utilized pasta shape in my opinion. The shape is similar to rice, but it is a different texture.
I didn’t add it this time, but this salad would be bomb with the addition of salmon. Simply cook up one or two filets, break up into bite-sized pieces with a fork, and stir in.
Herby Orzo Pasta Salad
Ingredients
- 3 cups cooked orzo
- 1 tablespoon fresh dill chopped
- 2 tablespoon fresh parsley chopped
- ½ cucumber peeled, cut into bite size pieces
- juice and zest of a lemon
- ½ pint grape tomatoes, halved
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- ½ small red onion thinly sliced
- ½ teaspoon salt
- ½ cup feta
Instructions
- In a large mixing bowl, add cooked orzo, dill, parsley, cucumber, lemon juice and zest, halved grape tomatoes, olive oil, red wine vinegar, red onion, salt, and feta. Stir to combine.
Notes
When refrigerated, the pasta with soak up the acids and oil. If you are chilling and serving later, you may want to wait until right before you serve to add in the liquids.
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