Mediterranean Orzo Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 519
- Total Fat
- 28
- Saturated Fat
- 8
- Carbohydrates
- 53
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 15
- Cholesterol
- 32
- Sodium
- 810
- Total: 25 min
- Active: 20 min
Ingredients
Dressing:
1/4 cup extra-virgin olive oil, or more as needed
1/2 cup chopped fresh dill
3 tablespoons chardonnay vinegar
2 tablespoons lemon juice, or more as needed
2 tablespoons tahini
2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1/4 teaspoon garlic powder
Kosher salt and freshly cracked black pepper
Salad:
One 8-ounce package orzo
1/2 cup chopped Castelvetrano olives
1/2 cup chopped Greek pepperoncini
1/2 cup finely chopped red onion
Chopped fresh dill and fresh dill sprigs, for garnish
5 ounces feta, crumbled
1 cup chopped cucumber
Directions
- For the dressing: Add the oil, dill, vinegar, lemon juice, tahini, mustard, honey, garlic powder, salt and pepper to a mason jar with a lid and shake to emulsify. Taste and season with more salt and pepper if needed. Set aside.
- For the salad: Cook the orzo according to the package instructions, taking 2 minutes off the package cook time so as not to overcook. Drain the orzo and transfer to a large bowl. Pour the dressing over the orzo while it’s still hot. Allow to cool at room temperature for 30 minutes.
- Add the olives, pepperoncini, onion, chopped dill and half the feta and fold gently to combine. Test and add more salt, pepper, olive oil or lemon juice as needed.
- To serve, crumble the remaining feta over the top, then add the cucumbers and a few more sprigs of fresh dill.