Orzo Salad With Salmon, Herbs, and Yogurt Vinaigrette

The rice-shaped pasta known as "orzo" is a favorite for salads. Here, it's topped with a low-fat yogurt dressing that's also delicious on grilled chicken or a green salad.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 (3 3/4ounce) can pink salmon or 1 (3 3/4ounce) can red salmon
• 1  cup cherry tomatoes, cut in half
• 1  cup  peeled and diced English cucumber (about 1/2 cucumber, regular cucumber works as a substitute, but the flavor is slightly different)
• 1⁄2 tablespoon fresh chives, finely minced
• 1⁄2 tablespoon fresh dill, finely minced
• 1  tablespoon fresh flat-leaf parsley, finely minced
• 2  tablespoons fresh lemon juice

• VINAIGRETTE

• 1⁄3 cup plain low-fat yogurt
• 1  teaspoon lemon zest
• 1  tablespoon honey
• 1⁄8 cup  extra-virgin olive oil
• 1⁄4 teaspoon coarse salt
• 1⁄8 teaspoon fresh ground pepper

Directions

1. Cook the orzo according to package directions; drain. In a small bowl, whisk together the vinaigrette ingredients.
2. Transfer the orzo to a large bowl. Add the remaining ingredients and toss gently with the dressing.
3. Makes 4 to 6 servings.