A fabulous side, great for taking to gatherings, and substantial enough to have as a meal, this Lemon Orzo Salad tastes like a Greek Salad with a bright zesty lemon dressing! As vegetable sizes can differ, adjust the quantities to your taste.
Author: Nagi | RecipeTin Eats
1 cup / 200 g risoni / orzo pasta
350 g / 12 oz cherry tomatoes, halved (or 2 large tomatoes)
2Lebanese / Persian cucumbers, diced
150 g / 5 oz firm feta, cut into 1/2cm/ 1/2" cubes
1/4 - 1/2red onion, cut into wedges and sliced thinly
1green capsicum/bell pepper, cut into 3 cm / 2.25" strips (Note 1)
150 g / 5 oz whole black olives, seed in (adjust qty to taste)
1 1/2tspdried oregano
1tspDijon mustard(or other mild mustard)
1garlic clove, minced
Place Dressing ingredients in a jar and shake well. Set aside for 10+ minutes.
Cook orzo / risoni per packet directions. Drain and rinse under cold water to stop them cooking further. Drain well.
Place orzo and remaining Salad ingredients in a bowl. Drizzle with dressing and toss gently to coat. Serve!
1. I forgot to add green capsicum. :) I usually would because it's used in Greek Salads.2. This makes enough to serve 3 as a meal or 6-8 as a side.3. This would also be spectacular dressed with Honey Mustard Dressing, French Vinaigrette or Italian Dressing. Especially the Honey Mustard because it's so thick, it will make this really indulgent!4. I served this with yoghurt marinated chicken from my Chicken Gyros recipe. It would also be fantastic with Souvlaki. Otherwise, rather than making a separate marinade for the chicken, a time saving tip is to double the dressing recipe and use half to marinate the chicken. If you cut into strips or pound to make it thin, then it only needs 20 minutes or so.5. Nutrition per serving, assuming 6 servings.