Greek Orzo Salad

It’s creamy, salty, and packed with veggies and plant-based protein! Serve as is or pair with your protein of choice. It also tastes amazing cold so save those leftovers for an easy lunch the next day!

Author: Sharing the Taste

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Greek Orzo Salad

It’s creamy, salty, and packed with veggies and plant-based protein! Serve as is or pair with your protein of choice. It also tastes amazing cold so save those leftovers for an easy lunch the next day!

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• FOR THE DRESSING
• 2 tbsp. fresh lemon juice
• 1/2 tsp. Dijon mustard
• 1/4 c. extra-virgin olive oil
• 2 tbsp. freshly chopped dill, plus more for serving
• 1/4 c. minced red onion
• Kosher salt
• Freshly ground black pepper
• FOR THE SALAD
• 8 oz. orzo
• 1 small English cucumber, sliced into thin half-moons
• 2 cups cherry tomatoes, halved
• 1 (15.5-oz.) can chickpeas, drained and rinsed
• 1/2 cup pitted kalamata olives, halved
• 1 cup crumbled feta

Instructions

1. In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside.
2. While the orzo cooks, make the dressing. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, and dill until fully combined. Set aside.
3. While the orzo is still hot, add it to a large bowl with the dressing, red onions, and feta cheese. Stir to combine. Add in the chickpeas, cucumbers, cherry tomatoes, and olives and toss to coat. Serve with more crumbled feta and dill on top.

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