SaladChinese

Greek Orzo Salad

Name: Greek Orzo Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 2 tbsp. fresh lemon juice; 1 tbsp. 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 c. crumbled feta (about 4 oz.); 1/2 c. pitted kalamata olives, halved; 1/4 c. fresh dill fronds, plus more for serving

4.2

(10 reviews)

Author:Laura Rege Total: 0h 35m 14 ingredients 6 servings

This easy make-ahead Greek orzo salad is filled with all your favorite bright Mediterranean flavors and mix-ins, like tomatoes, olives, and cucumbers.

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Prep Time

0h 15m

Cook Time

0h 20m

Ingredients

Yield

6 servings

Calories

412 kcal

Ingredients

What you'll need

14 total ingredients

2 tbsp. fresh lemon juice

1 tbsp. 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 c. crumbled feta (about 4 oz.)

1/2 c. pitted kalamata olives, halved

1/4 c. fresh dill fronds, plus more for serving

Nutrition Details

Nutrition Facts

Greek Orzo Salad

Serving Size1 servings

Amount per serving

Calories412

% Daily Value*

Total Fat 17g22%

Saturated Fat 4g20%

Trans Fat 0g

Cholesterol 17mg6%

Sodium 628mg27%

Potassium 0mg0%

Total Carbohydrates 45g16%

Dietary Fiber 8g29%

Total Sugars 7g

Protein 14g28%

Vitamin D 0mcg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step instructions

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 generously salted water, cook orzo, stirring occasionally, until al dente according to package directions. Drain.

Transfer orzo to bowl with dressing. Add cucumbers, tomatoes, and chickpeas and toss to coat. Taste and season with salt and pepper, as needed, then fold in feta, olives, and dill. Top with more dill before serving.

Author & Creator

Laura Rege

Source Recipe