Description
An easy orzo pasta salad filled with crisp and colorful spring veggies, salty feta and fresh herbs tossed in a light lemon dressing.
Ingredients
Scale
- 1/2 pound orzo (uncooked)
- 1 cup sugar snap peas (trimmed and sliced on an angle)
- 8 medium radishes (trimmed and thinly sliced)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh mint (chopped)
- 1/4 cup fresh dill (chopped)
- 1/4 cup olive oil
- 3 tablespoons lemon juice (from one medium lemon)
- 1 tablespoon lemon zest (from one medium lemon)
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt & pepper (each)
Instructions
- Cook the orzo: According to package directions, cook until al dente. Drain and set aside to cool.
- Make the dressing: Add the olive oil, lemon juice, lemon zest, mustard, salt & pepper to a small jar. Shake to combine.
- Mix the pasta salad: Add the cooled orzo, chopped vegetables and feta to a large bowl. Top with the fresh chopped herbs and dressing. Toss thoroughly to coat. Enjoy!
- Category: Salad, Side Dish
- Cuisine: American