Niçoise-style orzo salad
Delight your taste buds with this vibrant Niçoise-style orzo salad, bursting with Mediterranean flavors like briny olives, tangy capers, and fresh herbs.
Ingredients:
- 1/4 cup red wine vinegar
- 2 tablespoons fresh oregano leaves, chopped
- 4 teaspoons Dijon mustard
- 2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon)
- 2 medium garlic cloves, grated on a Microplane grater
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
- 12 ounces orecchiette pasta, cooked according to package directions
- 1 cup cherry tomatoes, halved
- 1 cup loosely packed fresh basil leaves, torn
- 200g feta cheese, cubed
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 cup Castelvetrano olives, pitted
- 1/2 cup kalamata olives, pitted
- 2 tablespoons drained capers
Instructions:
- Combine vinegar, oregano, mustard, lemon zest and juice, garlic, and black pepper in a big bowl and mix well. Gradually pour in olive oil while whisking continuously until you get a smooth mixture.
- Mix in cooked pasta, cherry tomatoes, basil, feta cheese, sun-dried tomatoes, olives, and capers, and gently stir everything together. Serve either at room temperature or chilled.
Summary:
- Calories: 1457 kcal
- Fat: 65 g
- Protein: 32 g
- Carbs: 186 g
- Potassium: 909 mg
- Magnesium: 153 mg