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    Home » Weight Watcher Recipes

    Greek Orzo Salad with Mustard-Dill Vinaigrette Bobby Flay

    Published: Jun 30, 2014 · Modified: Oct 10, 2022 by Jenna · This post may contain affiliate links · 9 Comments

    Jump to Recipe·Print Recipe

    Greek Orzo Salad with Mustard-Dill Vinaigrette 006

    On Saturday and Sunday mornings you can catch me watching cooking shows on Food Network. It’s fun to test and try out new recipes from different Food Network chefs. I’ll also share the recipe on this blog with you guys if I think it’s worthy! Like this recipe for Greek Orzo Salad from Bobby Flay. 

    Bobby Flay has been one of my favorites to follow for a while now and I’m still watching him. He’s on a lot of cooking competition shows.  I absolutely love this orzo pasta salad it is full of fresh tomatoes and cucumbers with a zesty dill dressing.  

    What Ingredients do I need? 

    In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for. 

    Orzo  -  Orzo pasta is pasta shaped like rice. Any small sized pasta shape will work if you can’t find it. 

    Dijon Mustard - such as Grey Poupon 

    Wine Vinegar - White 

    Olive Oil - or Avocado Oil 

    Green Onions, Grape tomatoes, English cucumbers  

     How to make Orzo Pasta 

    To print the full recipe please see the recipe card below. 

    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: ½ cup.

    Other Recipes to Try 

    Cinnamon Roll Cake 

    Milky Way Ice Cream Pie 

    Air Fryer Garlic Parmesan Knots 

    Trisha Yearwood’s Charleston Cheese Dip 

    Baked French Toast 

    Sour Cream Noodle Bake 

    If you’ve tried this Orzo Pasta recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.

    Greek Orzo Salad with Mustard-Dill Vinaigrette 014
    Greek Orzo Salad with Mustard-Dill Vinaigrette 008

    Recipe adapted from Bobby Flay

    Print

    Greek Orzo Salad with Mustard-Dill Vinaigrette Bobby Flay


    ★★★★★

    5 from 1 reviews

    • Author: Jenna
    • Yield: 8 1x
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    Ingredients

    • Kosher salt
    • 1 cup orzo
    • 1 tablespoon Dijon mustard
    • ¼ cup white wine vinegar
    • Freshly ground black pepper
    • ¼ cup olive oil
    • 3 green onions, thinly sliced
    • 1 cup grape or cherry tomatoes, halved
    • 1 medium English cucumber, diced
    • ¼ cup feta cheese, crumbled
    • ¼ cup chopped fresh dill

    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. Serving size: ½ cup. 

    Notes

    myWW points: Blue 4; Green 4; Purple 4

    • Category: Easy
    • Method: Stovetop
    • Cuisine: Greek

    Nutrition

    • Serving Size: ½ cup

    Keywords: greek orzo salad

    Did you make this recipe?

    Tag @recipediariesww on Instagram

    More Weight Watcher Recipes

    • Mixed Lemon Berry Muffins
    • Fruit and Yogurt Parfaits
    • Baked Spaghetti and Meatballs Casserole
    • Easy Creamy Chicken Pot Pie Soup

    Reader Interactions

    Comments

    1. Jenna says

      August 18, 2020 at 7:40 pm

      Shrimp sounds delicious!

    2. Stine says

      August 18, 2020 at 5:51 pm

      Add shrimp! I always add grilled shrimp and it’s a delicious quick meal

    3. Laurie says

      September 03, 2019 at 11:20 am

      Have made this many times!! I find the vinaigrette too strong and temper it with a touch of sugar. Everyones palate is different.

    4. Kelly says

      July 02, 2018 at 2:42 pm

      I have made this salad quite a few times. It is always a big hit. It is also versatile, sometimes I add other things like olives.

      ★★★★★

    5. Amy Basso says

      May 18, 2015 at 5:39 pm

      I love Bobby Flay! This dish looks fabulously light and refreshing!

    6. Jenna says

      May 14, 2015 at 4:55 pm

      Ha ha drink it. It's probably really good for you!

    7. Kirsten says

      May 14, 2015 at 1:05 pm

      Jenna,
      I like to use orzo in salads because everything seems to scoop together better, if that makes any sense. Bow ties and cork screws are all bouncing around not staying in the serving spoon, but orzo is very nicely-mannered.

      This salad looks terrific--a great addition to summer!

    8. Kristen @ A Mind Full Mom says

      May 14, 2015 at 6:41 am

      I could drink this dill vinaigrette!! This looks great.

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    Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

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