Recipe by FLYing4Me
A fresh tasting, light, lemony salad. I often use this as a meatless main dish for dinner! Cook time is chill time.
Top Review by Fanged Menace
I found this to be way too much lemon -- even after I added the remainder of the 1-pound bag of orzo to the salad in an attempt to dilute it -- but my dining companions all went back for seconds, making happy exclamations about freshness and lemonyness. You may wish to start out with a little less zest and juice and add more after tasting the result. I browned the onions in a spritz of olive oil first, fearing that raw red onions would be too much bite. This compacts them, and I think a whole red onion would be delightful if you go with the pre-cooking route.
- 6 ounces uncooked orzo pasta
- 3⁄4 teaspoon lemon zest
- 1⁄3 cup fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 4 teaspoons honey
- 1 medium cucumber, seeded and chopped (1 1/4 cups)
- 2 Italian plum tomatoes, chopped
- 1⁄2 cup red onion, chopped
- 12 medium pitted ripe olives, halved
- 1⁄4 cup chopped fresh mint leaves (optional)
- 1⁄4 cup crumbled feta cheese
Directions See How It's Made
- Cook orzo according to package directions.Drain and rinse with cold water.
- In a small bowl, combine lemon zest, lemon juice, oil, mustard and honey.Whisk until well mixed. Set aside.
- In large bowl, combine cooked orzo and remaining ingredients except feta cheese. Pour dressing over salad;toss gently until well mixed. Sprinkle with feta cheese. Chill.
- Serve on lettuce lined plate if desired.