Description
1 cup orzo pasta
2 cups baby arugula
1/2 cup feta cheese, crumbled
1/2 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 cup fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Directions
Cook orzo according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, olive oil, garlic, salt, black pepper, and red pepper flakes.
In a large bowl, combine cooked orzo, arugula, feta cheese, and fresh dill.
Pour the Greek yogurt dressing over the salad and toss to combine.
Serve immediately or chill for 15 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 290 per serving, Servings: 4
