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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A fresh tasting, light, lemony salad. I often use this as a meatless main dish for dinner! Cook time is chill time. Ingredients:
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:
1. Cook orzo according to package directions.Drain and rinse with cold water.
2. In a small bowl, combine lemon zest, lemon juice, oil, mustard and honey.Whisk until well mixed. Set aside.
3. 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.
4. Serve on lettuce lined plate if desired.
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