Orzo Pasta Salad: Perfect Summer Side

I just made this orzo pasta salad filled with fresh veggies, herbs and a light Dijon vinaigrette for a BBQ over the weekend. There were no leftovers!!! It's the perfect side for all of your summer BBQs. Check the recipe out below!

Ingredients:

• 1 pound orzo, cooked al dente

• 4 large cucumbers, seeded, quartered lengthwise, and diced

• 1 - 6 oz can pitted olives, sliced

• 1 pint grape tomatoes, halved

• 1/2 cup parsley, chopped

• 8 green onions, thinly sliced

• 1/2 cup fresh dill, chopped

• 1/2 cup white wine vinegar

• 6 tablespoons Dijon mustard

• 1 cup of extra virgin olive oil

• 3/4 pound feta cheese, crumbled

• Salt and freshly ground pepper, to taste

Instructions:

1. Combine orzo, cucumber, olives, tomatoes, parsley, green onions in a large bowl.

2. Place dill, vinegar and mustard in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste.

3. Pour the vinaigrette over the orzo mixture and stir to combine.

4. Fold in feta cheese.

5. Refrigerate and serve cold.