Description
1 cup orzo pasta
2 cups baby arugula
½ cup crumbled feta cheese
¼ cup red onion, thinly sliced
¼ cup fresh dill, chopped
½ cup cherry tomatoes, halved
¼ cup cucumber, diced
2 tablespoons capers (optional)
¼ cup toasted pine nuts (optional)
For the Dressing:
Zest and juice of 1 large lemon
¼ cup olive oil
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Directions:
Cook orzo according to package instructions. Drain, rinse with cold water, and let cool.
In a large bowl, toss together the cooled orzo, arugula, feta, red onion, dill, cherry tomatoes, cucumber, and capers (if using).
In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, honey, Dijon mustard, garlic, salt, and black pepper.
Pour the dressing over the salad and toss to combine.
Garnish with toasted pine nuts if desired. Serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 320 kcal per serving
Servings: 4
