Greek Orzo Pasta Salad
|
|
Greek Orzo Pasta Salad
|
| Servings |
| 163/4 cup servings |
|
|
Ingredients
Dressing
- 4tablespoons lemon juice
- 4tablespoons red wine vinegar
- 1/2tablespoon lemon zest
- 1teaspoon black pepper
- 1/2teaspoon salt
- 1teaspoon dijon mustard
- 1/2cup extra virgin olive oil
Salad
- 10ounces chickpea orzo pasta
- 2cups romaine lettuce heartschopped into ½-inch pieces
- 2cups cherry tomatoesquartered (or halved if small, to match size of other ingredients)
- 1medium orange bell pepperdiced into ½-inch pieces
- 1medium English cucumberdiced into ½-inch pieces
- 1/2small red onionfinely chopped
- 1/4cup fresh herbsminced (such as dill, mint, basil, oregano, or parsley – use your favorite mix)
- 1/2cup kalamata oliveshalves
- 1/2cup reduced fat feta cheesecrumbled
Instructions
Dressing:
- Whisk together lemon juice, vinegar, lemon zest, mustard, pepper, and salt.
- Begin adding the oil in a thin, steady stream while whisking or blending vigorously.
Salad
- Bring a large pot of water to a boil.
- Prepare the pasta according to the package directions and drain once cooked.
- Once drained toss the orzo with a portion of the dressing so it does not stick together.
- Transfer the cooked orzo to a large, shallow container and spread it out evenly to cool quickly and safely.
- Once cool, place orzo, lettuce, tomatoes, pepper, cucumber, red onion, herbs, olives, feta, and remaining dressing into a large bowl and mix well.
Recipe Notes
