Lemon Orzo Pasta Salad with Cucumbers and Olives

Name: Lemon Orzo Pasta Salad with Cucumbers and Olives
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 1/2 cups (8 ounces) dried orzo pasta; Salt and fresh ground black pepper; 1/4 cup extra-virgin olive oil; 1 teaspoon Dijon mustard; 1/2 teaspoon honey; 1 teaspoon finely grated lemon zest; 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste; 1 medium English cucumber, diced; 1 large tomato, diced or 8 ounces halved cherry tomatoes; 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint; 1/2 cup pitted olives, halved; 1 cup canned or jarred and drained artichoke hearts, chopped, see notes

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4.5

Cost: $5.86 /serving

Author : Adam and Joanne Gallagher

lemon orzo pasta salad

Instructions

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Step 1

Bring a large saucepan of salted water to a boil. Add orzo and cook until tender, 6 to 10 minutes (check box for actual cook time). Drain.

Step 2

While the orzo cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained orzo to the dressing and mix well.

Step 3

Stir in the cucumber, tomato, herbs, olives and artichokes. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

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