Lemon-Dill Orzo Pasta Salad with Cucumbers, Olives & Feta
Recipe type: Lunch, Dinner, Side Dish
Cuisine: Italian, Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 8
Pair the pasta salad with a simple piece of grilled salmon for an easy and satisfying dinner.
  • 1 # Orzo Pasta
  • zest of 1 Lemon
  • 2 Tbsp Lemon Juice
  • 2 tsp. Dijon Mustard
  • 1 medium Shallot, grated
  • 5 Tbsp. Extra Virgin Olive Oil
  • 4 Tbsp. Fresh Dill, chopped
  • 1 c. Kalamata Olives, pitted and sliced
  • 2 medium Cucumbers, mostly peeled, cut in half, seeded and sliced
  • 6 oz. Feta, crumbled
  1. Cook the orzo in abundant 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 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.
The best advice I can give about making pasta salad is to dress your pasta while it is still warm so it better absorbs the flavor of your homemade dressing. Do not make the mistake of running your pasta under cold water before dressing it--the dressing won't stick to the pasta as well and the whole thing will taste bland and watered down. One more tip--pasta salad is better at room temperature than straight from the fridge.
Recipe by strawberryplum at http://www.strawberryplum.com/lemon-dill-orzo-pasta-salad-with-cucumbers-olives-feta/