Ingredients:
1 lb. orzo pasta
zest of 1 lemon
2 Tbsp. Lemon White Balsamic
2 tsp. Dijon mustard
1 medium shallot, grated
5 Tbsp. Dill Olive Oil
2 Tbsp. fresh dill, chopped
1 c. Kalamata olives, pitted and sliced
2 medium cucumbers, mostly peeled, cut in half lengthwise, seeded and sliced
6 oz. feta cheese, crumbled
1 lb. orzo pasta
zest of 1 lemon
2 Tbsp. Lemon White Balsamic
2 tsp. Dijon mustard
1 medium shallot, grated
5 Tbsp. Dill Olive Oil
2 Tbsp. fresh dill, chopped
1 c. Kalamata olives, pitted and sliced
2 medium cucumbers, mostly peeled, cut in half lengthwise, seeded and sliced
6 oz. feta cheese, crumbled
Instructions:
Cook the orzo in abundantly salted water according to package instructions or to your taste. Drain and transfer to a large salad bowl. Meanwhile, make Lemon-Dill vinaigrette to dress the salad: combine lemon zest and balsamic, mustard, and grated shallot in a medium bowl. Whisk everything together with a few pinches of salt and freshly ground black pepper. Slowly add the Dill Olive Oil while whisking, then stir in the chopped dill. Taste and adjust as needed. Pour the vinaigrette over the still-warm pasta and toss. Allow to cool to room temperature, then add the olives and cucumbers. Scatter the crumbled feta cheese over the top and serve.
