Greek-Ish Orzo Salad With Dill Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is adapted from a recipe a friend gave me. I changed it to make it more of a main course salad for us. Every time I make it for friends they ask for the recipe, and with some of my friends, that's real compliment! (Imagine living in Italy and Spain, here in California...what a foodie dream!) The vinaigrette is also very good on other salads or as a dip for shrimp. Ingredients:
3/4 lb orzo pasta, cooked al dente |
1 large cucumber, seeded, quartered lengthwise, and chopped (i used trader joe's persian cukes, about 4( no need to seed) |
3 green onions, chopped fine |
1 pint grape tomatoes, halved (i use sweet 100's) |
1/4 cup chopped fresh dill |
1/4 cup white wine vinegar |
3 tablespoons dijon mustard |
1/2 cup olive oil |
salt & freshly ground black pepper |
3/4 lb feta cheese, crumbled |
2 cups cooked bay shrimp |
Directions:
1. Combine orzo, cucumber, green onions, and tomatoes in a large bowl.
2. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified.
3. Season with salt and pepper, to taste.
4. Pour the vinaigrette over the orzo mixture and stir well to combine.
5. Gently fold in the feta cheese and shrimp.
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