Serves 8
20 min
Orzo Salad with Yogurt Dill Dressing
Recipe GLPR2323f807e810df
A refreshing Mediterranean-inspired salad featuring tender orzo pasta tossed with crisp vegetables and a creamy yogurt dill dressing. Perfect as a light side dish, appetizer, or make-ahead salad for gatherings.
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Ingredients
1 pound orzo pasta
1 cup fresh or frozen peas
2 medium carrots, finely diced
1 English cucumber, diced
3 roma tomatoes, seeded and diced
1 medium red onion, minced
1 cup plain nonfat Greek yogurt
2 tablespoons fresh dill, finely minced
6 tablespoons fresh parsley, minced
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons granulated sugar
1 teaspoon salt
½ teaspoon black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the orzo pasta and cook according to the package directions, stirring occasionally to prevent sticking.
During the last 2 minutes of cooking time, add the fresh or frozen peas to the pot with the orzo. Stir to combine.
Drain the orzo and peas in a colander and spread on a large plate or shallow bowl to cool to room temperature, about 5 minutes.
While the pasta cools, prepare the yogurt dill dressing: In a small bowl, combine the Greek yogurt, minced fresh dill, extra virgin olive oil, fresh lemon juice, granulated sugar, salt, and black pepper. Whisk together until smooth and well blended.
In a large serving bowl, combine the cooled orzo and peas with the diced carrots, English cucumber, roma tomatoes, and minced red onion.
Pour the yogurt dill dressing over the orzo mixture and add the minced fresh parsley. Toss gently until all ingredients are evenly coated with dressing.
Taste the salad and adjust seasoning with additional salt and black pepper as needed. Serve immediately or cover and refrigerate until ready to serve.
