Lemony Mediterranean Orzo Pasta Salad

Lemony Mediterranean Orzo Pasta Salad

from hoteatsandcoolreads.com
30 min
351 kcal / serving

Ingredients

  • for the lemon vinaigrette
  • 1lemon, juiced (about 3 tablespoons)
  • 1 tablespoonminced shallot
  • 1 clovegarlic, grated (about 1 teaspoon)
  • 1 tablespoondijon mustard
  • 1 teaspoonfresh thyme, minced
  • ⅓ cupolive oil
  • for the orzo salad
  • 8 ouncesorzo pasta
  • 1 cupcherry tomatoes, halved
  • 1 cupkalamata olives, pitted and halved
  • 2 ouncesfeta cheese, crumbled
  • ¼ cuptoasted pine nuts
  • fresh herbs, for garnish (see notes)

Directions

  1. 1

    For the Lemon Vinaigrette:

  2. 2

    Place the lemon juice, minced shallot, and garlic in a medium bowl and allow it to sit for 5 minutes.

  3. 3

    Next whisk in the dijon and thyme.

  4. 4

    Slowly add the olive oil, whisking constantly until the dressing is fully emulsified.

  5. 5

    Set aside until ready to use.

  6. 6

    For the Orzo Salad

  7. 7

    Bring a large pot of salted water to a boil. Add the orzo and cook until al dente (make sure to check the time on the box as it will vary). Rinse with cold water and drain the orzo. Place it in a large bowl.

  8. 8

    Add the lemon vinaigrette to the bowl with the orzo and toss to combine. Add the cherry tomatoes, olives, feta, and pine nuts. Toss to combine. Garnish with fresh herbs and serve immediately.