Description
This refreshing Greek Orzo Salad with a zesty Lemon Dijon Dressing is a perfect side dish for any meal. Filled with orzo pasta, white beans, tomatoes, olives, and feta, it’s a flavorful and satisfying dish.
Ingredients
Scale
For the Salad:
- 1 cup dry orzo pasta
- 1, 14.5 oz can cannellini (white) beans, drained and rinsed
- 3/4 cup grape tomatoes, halved
- 1/4 cup finely minced red onion
- 1/4 cup pitted kalamata olives, halved
- 1/3 cup feta cheese crumbles
- 1/3 cup fresh dill, rough chopped
- Mint chiffonade (optional)
For the Lemon Dijon Dressing:
- Juice from 1/2 lemon
- 2 Tbsp olive oil
- 2 tsp dijon mustard
- Salt and pepper, to taste
Instructions
- Cook Orzo: Cook orzo per package directions, drain, and rinse with cold water.
- Make Dressing: Combine lemon juice, olive oil, mustard, salt, and pepper in a jar, shake well.
- Combine Ingredients: In a bowl, mix orzo, beans, tomatoes, onion, olives, feta, and dill. Pour dressing, stir to combine.
- Garnish: Add extra tomatoes, olives, feta, herbs, and lemon wedges on top.
Notes
- The equipment section above provides affiliate links to tools/appliances I use often in my kitchen and love!
- Store pasta salad in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
