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
Test Kitchen Notes
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
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Ingredients
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1 pound
orzo pasta
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Zest of 1 lemon
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2 tablespoons
lemon juice
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2 teaspoons
Dijon mustard
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1
medium shallot, grated
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5 tablespoons
extra-virgin olive oil
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4 tablespoons
fresh dill, chopped
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1 cup
Kalamata olives, pitted and sliced
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2
medium cucumbers, mostly peeled, cut in half lengthwise, seeded and sliced
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6 ounces
feta cheese, crumbled
Directions
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Cook the orzo in abundantly salted water according to package instructions or to your taste. Drain and transfer to a large salad bowl.
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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.
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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.
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