Easy Orzo Salad with Cucumber, Dill & Feta
This vibrant orzo salad features cherry tomatoes, cucumber, feta, and fresh dill in a zesty vinaigrette. This salad is perfect for a refreshing summer side or light lunch.
Ingredients
- 12 ounce orzo pasta
- 1 pint cherry tomatoes
- .5 oz basil
- 1 cup arugula
- 1 English cucumber
- 1 cup black olives
- 1 tb fresh dill
Vinaigrette
- 1/4 cup red wine vinegar
- 1 lemon juiced
- 1/4 cup olive oil
- 1/2 tsp honey
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
Instructions
- Start by cooking your orzo pasta. Bring a pot of water to a boil, add the pasta and cook until al dente. This should take about 5 minutes once the pasta is added. Drain the pasta and add to a large salad bowl.
- While the pasta is cooking, chop up the vegetables. Slice 1 pint of cherry tomatoes in half, chop up .5 oz of basil into small pieces, cut 1 English cucumber into bite-size chunks, slice 1 cup of black olives in half. Add the chopped veggies to the salad bowl with the cooked pasta.
- Add 1 cup of arugula, 1 tbsp fresh dill, and break up 4 oz. of Feta over the pasta. Toss to combine.
- Mix the vinaigrette. In a small bowl or jar add 1/4 cup red wine vinegar, 1 lemon-juiced, 1/2 tsp honey, 1/4 cup olive oil, 1/2 tsp salt and 1/4 tsp pepper. Whisk to combine.
- Pour the dressing over the pasta salad and toss until it's evenly coated—place in the fridge to chill for 2 hours before serving.
Nutrition
Calories: 355kcal Carbohydrates: 51g Protein: 9g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Sodium: 560mg Potassium: 431mg Fiber: 4g Sugar: 5g Vitamin A: 740IU Vitamin C: 30mg Calcium: 56mg Iron: 2mg