If you’re looking for a perfect side dish for summer – here it is!
I learned about this recipe from a friend of mine when she made it for her sister’s baby shower. She had made a tad too much and I was happy to take home some leftovers at the end of the party. If you’ve never made orzo before – WARNING – the tiny little rice-shaped pasta expands and multiplies…for realzzzz. You will find yourself thinking “that’s not enough” and adding in the rest of the bag…a whole other bag…and even though I warned you, you’ll still do it. Lucky for you though, this orzo salad is so delicious you’ll have no problem finding takers.
Heading to a bbq? Planning a picnic? Family potluck? This salad is the perfect take-a-long for any event. The combination of fresh herbs, crisp cucumber and lemon dressing is delicious with all the flavors blending so well together. BONUS: It keeps for days!
Since orzo is so tiny, it really works well in a salad as each forkful is jam-packed with flavor. Have fun and experiment with any additional ingredients and let me know how it turns out. You’ll see I threw in some grape tomatoes – such a lovely pop of colour! Try adding some chopped asparagus, black olives, sun-dried tomatoes, roasted eggplant…or, just more feta!
- 1/2 cup freshly squeezed lemon juice ( about 3 lemons)
- 1/2 cup extra virgin olive oil
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1lb (454g) bag of orzo (rice-shaped pasta)
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4lb feta cheese, crumbled
- OPTIONAL: approx. 20-30 grape tomatoes, cut in half
- Whisk together the lemon juice, cup olive oil, salt and pepper.
- Cook orzo according to package directions. Drain and pour into a large bowl.
- Add the scallions, dill, parsley, cucumber, onion, and tomatoes (optional).
- Drizzle dressing over mixture and toss well. Add the feta and gently stir.
- Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate.