Greek Orzo Salad with Lemon Dijon Dressing

greek orzo salad with lemon dijon vinaigrette

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.




  1. Cook orzo per package directions, drain and rinse with cold water to stop the cooking process.

  2. 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.

  3. Add all ingredients to a medium-size bowl and stir to evenly distribute the dressing. Garnish with extra herbs and lemon wedges.


Store in an airtight container in the refrigerator for up to three days.