Orzo Salad with Dill, Tomatoes and Feta
During the summertime, I am on the hunt for a good pasta salad recipe. Pasta salads are versatile, can work as a side dish or a main entree and work really well as leftovers for lunch. I pulled together this dish together in about 15 minutes and is loaded with fresh summer flavors. Feel free to swap out the herbs and cheeses to your liking. For instance, if you don’t have fresh dill on hand, swap out with basil, cilantro or parsley. No feta? No problem, swap out with fresh mozzarella, cotija or even your favorite shredded or crumbled cheeses.
Serve this salad with your favorite grilled meat, chicken or seafood or simply enjoy on its own. And bonus, it makes lunchtime the next day a snap.
Orzo Salad with Dill, Tomatoes and Feta
Ingredients:
- 8 oz. orzo, dry
- 1 cup cherry tomatoes, halved
- 2 T olive or avocado oil
- 1 lemon, seeded and juiced
- 2 each, scallions, white and green part, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/2 cup feta, crumbled
- Salt and pepper to taste
Instructions:
- Cook the orzo in salted boiling water for 8-9 minutes, until al dente.
- While the pasta is cooking, in a large bowl, toss the remaining ingredients except for the feta and dill.
- When the pasta has finished cooking, strain the pasta but do not rinse. Toss the pasta in the bowl with the ingredients. When the pasta has cooled some, finish by adding the feta and dill, toss. Season to taste with salt and pepper.
Calories
311.24Fat (grams)
8.95Sat. Fat (grams)
3.45Carbs (grams)
47.41Fiber (grams)
3.21Net carbs
44.20Sugar (grams)
3.96Protein (grams)
10.82Sodium (milligrams)
283.90Cholesterol (grams)
16.69