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: 1/2 cup.
Other Recipes to Try
Air Fryer Garlic Parmesan Knots
Trisha Yearwood’s Charleston Cheese Dip
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.
Recipe adapted from Bobby Flay
PrintGreek Orzo Salad with Mustard-Dill Vinaigrette Bobby Flay
- Yield: 8 1x
Ingredients
- 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 cup feta cheese, crumbled
- 1/4 cup chopped fresh dill
Instructions
- 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.
Notes
myWW points: Blue 4; Green 4; Purple 4
- Category: Easy
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1/2 cup
Keywords: greek orzo salad
Jenna says
Shrimp sounds delicious!
Stine says
Add shrimp! I always add grilled shrimp and it’s a delicious quick meal
Laurie says
Have made this many times!! I find the vinaigrette too strong and temper it with a touch of sugar. Everyones palate is different.
Kelly says
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.
★★★★★
Amy Basso says
I love Bobby Flay! This dish looks fabulously light and refreshing!
Jenna says
Ha ha drink it. It’s probably really good for you!
Kirsten says
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!
Kristen @ A Mind Full Mom says
I could drink this dill vinaigrette!! This looks great.