Greek Orzo Salad

 This is a super simple pasta salad. That holds no mayo so it's perfect if you are going to a BBQ and need a dish to bring.

Let's get started.

Orzo Salad

1 lb. Orzo

3 Persian Cucumbers, thinly sliced

1 Cup Cherry Tomatoes, halved

1 Cup Kalamata Olives, halved

4 Scallions, thinly sliced or one small shallot

1/2 Cup Feta, crumbled

2 Cups Arugula  

Dressing

1/4 Cup Lemon Juice, freshly squeezed 

1/4 Cup Olive Oil

1 Tbsp. Country Dijon Mustard 

1 Tbsp. Oregano

1 Tbsp. Honey 

2 Tsp. Kosher Salt

1 Tsp. Freshly Ground Black Pepper

Pinch of Red Pepper Flakes

Cook orzo according to package directions. Drain, rinse with cold water and set aside.

In a large bowl, add in the lemon juice, olive oil, mustard, oregano, honey, salt, and pepper. Mix until completely emulsified. Taste and adjust seasoning if needed. 

Add in the orzo, cucumbers, tomatoes, olives, scallions, feta, arugula, red pepper flakes, and toss to combine. 

Serve and enjoy.

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