Though it looks a bit like rice, orzo isn’t a grain. It’s pasta! And like any other pasta, orzo is a great base for a salad. You can toss in any veggies, cheese and dressing you like but this easy make-ahead salad is filled with all of our favorite bright Mediterranean flavors and mix-ins, like tomatoes, olives, and cucumbers. Don’t skip the homemade lemon-and-dill dressing—it’s SO much better than anything you can buy in a bottle!
This salad will stay good in the fridge for up to 4 days. (Though good luck trying to make it last that long.) Take it to the park for a healthy picnic lunch!
YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 20 MINS
TOTAL TIME: 0 HOURS 35 MINS
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
Freshly ground black pepper
FOR THE SALAD:
8 oz. orzo
3 Persian cucumbers, sliced into thin half-moons
2 c. cherry tomatoes, halved
1 (15.5-oz.) can chickpeas, drained and rinsed
1/2 c. pitted kalamata olives, halved
1 c. crumbled feta (about 1/4 lb.)
- In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside.
- Make dressing: In a large bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in dill and red onion, then season with salt and pepper.
- Make salad: Add orzo, cucumbers, cherry tomatoes, chickpeas, and olives to dressing and toss to coat. Fold in feta and serve with more dill on top.