Greek Mediterranean Orzo Salad with Lemon Dijon Dressing
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
Directions
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Cook orzo according to package directions, about 7-10 minutes; drain; rinse with cold water; set aside.
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.
To make the salad, add all ingredients to a medium bowl; pour the dressing over the top; stir.
Serve, garnished with more tomatoes, olives, feta, herbs and lemon wedges, if desired.
6 servings.