Perfect Summer Side Dish: Orzo Salad

Greek Orzo Salad

With Mustard/Dill Vinagrette

                                  For Salad:

1 pound of orzo, cooked according to package directions (The recipe calls for 3/4 of a pound but that’s too complicated for me.  I rinse with cold water after draining.)

1 large cucumber, seeded, quartered and sliced.  (I use seedless)

3 scallions, thinly sliced

1 pint of grape tomatoes , halved

For Dressing:

1/4 cup chopped fresh dill (extra for garnish)

1/4 cup white wine vinegar (White balsamic works if you can’t fine this.)

3 Tablespoons Dijon mustard

1 clove of garlic

1/2 cup (I use 1/4) cup of olive oil

To finish:

3/4-cup crumbled Feta Cheese.  (I use one container of fat free or reduced fat.)

Assembly:

Combine cucumber, scallions, tomatoes and orzo in large bowl.

Place dill, vinegar and mustard and garlic in blender and blend until smooth.

With motor running, slowly add the oil and blend until emulsified.  (My new blender makes a mess when I open it to add the oil so I add it with the motor off now.)

Season dressing with salt and Pepper.

Pour vinaigrette over orzo and stir.

Gently fold in Feta.

Add grilled chicken or shrimp if desired.