Greek Lemon Orzo Salad (Risoni)
Total Time
10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(17)
Ingredients
6 servings
- 1 cup / 200 g risoni / orzo pasta
- 350 g / 12 oz cherry tomatoes (, halved (or 2 large tomatoes)
- 2 Lebanese / Persian cucumbers (, diced)
- 150 g / 5 oz firm feta (, cut into 1/2cm/ 1/2" cubes)
- 1/4 - 1/2 red onion (, cut into wedges and sliced thinly)
- 1 green capsicum/bell pepper (, cut into 3 cm / 2.25" strips (Note 1)
- 150 g / 5 oz whole black olives (, seed in (adjust qty to taste)
- 1 1/2 tsp dried oregano
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 5 tbsp olive oil
- 1 tsp Dijon mustard (or other mild mustard)
- 1 garlic clove (, minced)
- 1 tsp sugar
- 1/2 tsp salt
- Black pepper
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Preparation
Step 1
Place Dressing ingredients in a jar and shake well. Set aside for 10+ minutes.
Step 2
Cook orzo / risoni per packet directions. Drain and rinse under cold water to stop them cooking further. Drain well.
Step 3
Place orzo and remaining Salad ingredients in a bowl. Drizzle with dressing and toss gently to coat. Serve!
Step 4
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