I was watching Food Network on Sunday morning and on Bobby Flay’s Grilling show, he made this Greek Orzo Salad with Mustard-Dill Vinaigrette. I tend to not try any greek pasta salads that have black olives in it, but this one didn’t. Thank god! I can’t stand black olives because they’re way too salty. Tomatoes and cucumber are my favorite salad ingredients and Orzo is my favorite pasta. This dish would be perfect to bring to a picnic or 4th of July party.
This pasta salad would be good with some grilled chicken or shrimp in it to make it a complete meal. He did make some grilled shrimp which I plan on making tomorrow for dinner. I just loved all the ingredients in this salad and tomorrow I plan on taking some of it with me for lunch and adding some tuna to it. Will definitely make this salad again.
Recipe adapted from Bobby FlayPrint
- Kosher salt
- 1 cup orzo
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- Freshly ground black pepper
- 1/4 cup olive oil
- 3 green onions, thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 1 medium English cucumber, diced
- 1/4 pound feta cheese, crumbled
- 1/4 cup chopped fresh dill
- Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
- While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
- Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.
- Serving size: 1/2 cup.
myWW points: Blue Points: 4; Green Points: 4; Purple Points: 4
- Serving Size: 1/2 cup