Greek Orzo Salad with Mustard-Dill Vinaigrette

1. 1

   Bring 8 cups of cold, salted water to a boil in a medium saucepan.

2. 2

   Add the orzo and cook until al dente, 7 to 8 minutes.

3. 3

   Drain well.

4. 4

   While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth.

5. 5

   Slowly whisk in the olive oil until emulsified.

6. 6

   Set aside.

7. 7

   Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine.

8. 8

   Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again.

9. 9

   Serve immediately, or chill for up to 8 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.