Lemon-dill orzo pasta salad with cucumbers, olives & feta
Indulge in a zesty Lemon-dill Orzo Pasta Salad bursting with flavors! Featuring crunchy cucumbers, savory olives, and tangy feta, this dish is a symphony of taste.
Ingredients:
- 450g 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
- 170g feta cheese, crumbled
Instructions:
- Prepare the orzo by cooking it in a generous amount of salted water as per the instructions on the package or to your liking. Once cooked, drain the orzo and transfer it to a large salad bowl.
- While the orzo is cooking, create the lemon-dill vinaigrette dressing for the salad: mix together lemon zest, lemon juice, mustard, and grated shallot in a medium-sized bowl. Blend the ingredients well with a little salt and freshly ground black pepper. Gradually incorporate the olive oil into the mixture while whisking, then add the chopped dill. Taste the dressing and adjust the seasoning if necessary.
- Drizzle the vinaigrette over the warm orzo and mix it gently. Let the salad cool down to room temperature before adding the olives and cucumbers. Sprinkle the crumbled feta cheese on top before serving.
Summary:
- Calories: 3039 kcal
- Fat: 127 g
- Protein: 90 g
- Carbs: 392 g
- Potassium: 2213 mg
- Magnesium: 368 mg