Updated: Jun 7, 2019
Keep your eyes peeled! I'll be posting a few easy summertime recipes in the coming weeks to give you some ideas for your next BBQ, picnic or just a relaxing night on the patio. I am a huge fan of carbs (obviously!) so there will definitely be some more pasta salads coming your way. This one is pretty light and fresh, loaded with veggies, fresh lemon juice, lemon pepper and a whole lotta dill. Dill might be my favorite herb so it will be popping up pretty frequently in my recipes. If you are not a big fan, Dill with it.
1 lb orzo pasta
1 large cucumber (peeled and chopped)
1 pint grape tomatoes (halved)
1 pint orange grape tomatoes (halved)
1/2 cup red onion (chopped)
1 cup feta cheese (crumbled)
1. Cook orzo according to package directions. Strain and set aside in a large bowl.
2. Stir vegetables into the orzo. Set feta cheese aside for the last step and prepare vinaigrette below.
Dill Vinaigrette -
1 (.66 oz) container fresh refrigerated dill (stems removed and finely chopped)
1/3 cup extra virgin olive oil
2 TB red wine vinegar
2 TB fresh lemon juice
1 teaspoon lemon pepper
1 teaspoon salt
1. Make sure your dill is finely chopped. Whisk together all ingredients except lemon pepper and salt. You can add more if needed.
2. Pour vinaigrette over pasta salad and stir to coat. Sprinkle lemon pepper and salt over pasta, stirring to incorporate. Gently fold in the feta cheese. Chill in the refrigerator for 4 hours before serving. Best enjoyed the day it is made.