Greek Orzo Salad with Lemon Dijon Dressing
Make this Greek orzo on Sunday for an easy, fresh and interesting packed lunch option. Serve it over some spinach with your favorite seasonal fruit on the side for a flavorful and satisfying meal.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Side Dishes
Ingredients
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1 cup dry orzo pasta
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Juice from 1/2 lemon
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2 Tbsp olive oil
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1 tsp dijon mustard
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salt and pepper, to taste
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1, 14.5 oz can Great Northern beans, drained and rinsed
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1 cup grape tomatoes, halved
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1/4 cup minced red onion
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1/4 cup pitted kalamata olives, halved
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1/4 cup feta cheese crumbles
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4–5 sprigs fresh dill, rough chopped
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Fresh mint leaves, torn (optional)
Instructions
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Cook orzo per package directions, drain and rinse with cold water to stop the cooking process.
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Meanwhile, make the dressing by adding the lemon juice, olive oil, mustard, plus a pinch each of kosher salt and black pepper to a small jar. Screw on the lid tightly and shake until creamy. Set aside.
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Add all ingredients to a medium-size bowl and stir to evenly distribute the dressing. Garnish with extra herbs and lemon wedges.
Notes
Store in an airtight container in the refrigerator for up to three days.