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Clean recipe · delish.com

Greek Orzo Salad

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

Original recipe: delish.com

Yield:
6 servings
Prep:
15 min
Cook:
0 sec
Total:
35 min
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Ingredients

  1. 2 tbsp. fresh lemon juice
  2. 1/2 tsp. Dijon mustard
  3. 1/4 c. extra-virgin olive oil
  4. 1/4 c. finely chopped red onion
  5. 2 tbsp. finely chopped fresh dill
  6. Kosher salt
  7. Freshly ground black pepper
  8. 8 oz. orzo
  9. 3 Persian cucumbers, sliced into thin half-moons
  10. 2 c. cherry tomatoes, halved
  11. 1 (15.5-oz.) can chickpeas, drained, rinsed
  12. 1/2 c. pitted kalamata olives, halved
  13. 1 c. crumbled feta (about 4 oz.)
  14. Finely chopped fresh dill, for serving

Instructions

  1. 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.
  2. Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.

  3. Salad

    In a large pot of boiling salted water, cook orzo, stirring occasionally, until al dente according to package directions. Drain.
  4. Transfer orzo to bowl with dressing. Add cucumbers, tomatoes, chickpeas, and olives and toss to coat. Fold in feta. Top with dill.