Greek Orzo Salad

Ingredients

FOR THE DRESSING

• 2 tbsp. fresh lemon juice
• 1/2 tsp. Dijon mustard
• 1/4 c. extra-virgin olive oil
• 2 tbsp. freshly chopped dill, plus more for serving
• 1/4 c. minced red onion
• Kosher salt
• Freshly ground black pepper

FOR THE SALAD

• 8 oz. orzo
• 3 Persian cucumbers, sliced into thin half-moons
• 2 c. cherry tomatoes, halved
• 1 (15.5-oz.) can chickpeas, drained and rinsed
• 1/2 c. pitted kalamata olives, halved
• 1 c. crumbled feta (about 1/4 lb.)

Method

1. In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside.
2. Make dressing: In a large bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in dill and red onion, then season with salt and pepper.
3. Make salad: Add orzo, cucumbers, cherry tomatoes, chickpeas, and olives to dressing and toss to coat. Fold in feta and serve with more dill on top