Author Notes: Pair this pasta salad with a simple piece of grilled salmon for an easy and satisfying dinner, or pack it up and share at a picnic! - Sarah Fioritto
Food52 Review: The flavors in this Lemon-Dill Orzo Pasta Salad are mild and subtle -- perfect for complementing grilled salmon or a roasted chicken with pan juices. At first, the grated shallot and Dijon in the vinaigrette may seem like they would overwhelm the dish, but both settle in without a hint of bite. The use of feta and olives also brings a bit of salty flavor with each taste. - viblanco
- 1 pound orzo pasta
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 medium shallot, grated
- 5 tablespoons extra-virgin olive oil
- 4 tablespoons fresh dill, chopped
- 1 cup Kalamata olives, pitted and sliced
- 2 medium cucumbers, mostly peeled, cut in half lengthwise, seeded and sliced
- 6 ounces feta cheese, crumbled
- Cook the orzo in abundantly salted water according to package instructions or to your taste. Drain and transfer to a large salad bowl.
- Meanwhile, make lemon-dill vinaigrette to dress the salad: combine lemon zest and juice, mustard, and grated shallot in a medium bowl. Whisk everything together with a few pinches of salt and freshly ground black pepper. Slowly add the olive oil while whisking, then stir in the chopped dill. Taste and adjust as needed.
- Pour the vinaigrette over the still-warm pasta and toss. Allow to cool to room temperature, then add the olives and cucumbers. Scatter the crumbled feta cheese over the top and serve.