Greek Orzo Salad With Tomatoes and Cucumbers in Lemon Dressing

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the orzo by following the package directions for al dente.
  • Drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
  • To make the dressing: beat the eggs together with the lemon zest and juice.
  • Pour mixture into a small saucepan over low heat.
  • Gradually add in the hot stock, stirring constantly, until all the stock is used.
  • Continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
  • Transfer mixture to a small bowl; set aside to cool.
  • When the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
  • Transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
  • Pour the cooled dressing over the mixture; toss gently to coat.
  • Serve immediately or cover and refrigerate for up to 24 hours.
  • Bring to room temperature before serving.
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