Make Ahead

Lemon-Dill Orzo Pasta Salad With Cucumbers, Olives & Feta

July 30, 2013
Photo by James Ransom
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

  • Serves 8
Ingredients
  • 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
In This Recipe
Directions
  1. Cook the orzo in abundantly salted water according to package instructions or to your taste. Drain and transfer to a large salad bowl.
  2. 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.
  3. 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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