Description

Try a new pasta salad for a nice change to your side dishes. It's delicious but especially in the summer.

Ingredients

• 1 c. orzo pasta
• Dressing:
• freshly squeezed juice from 1/2 lemon
• 2 T. olive oil
• 2 t. Dijon mustard
• kosher salt and black pepper, to taste
• 14.5 oz. can cannellini beans, drained and rinsed
• 3/4 c. grape or cherry tomatoes, halved
• 1/4 c. finely diced red onion
• 1/4 c. pitted kalamata olives, halved
• 1/3 c. feta cheese crumbles
• 1/3 c. fresh dill, chopped
• mint chiffonade
• more tomatoes, olives, feta, herbs and lemon wedges, for garnish

Steps

1. Cook orzo according to package directions, about 7-10 minutes; drain; rinse with cold water; set aside.
2. To make the dressing, add lemon juice, olive oil, mustard and a pinch of salt and pepper to a small jar; screw on lid tightly; shake until well combined and creamy; set aside.
3. To make the salad, add all ingredients to a medium bowl; pour the dressing over the top; stir.