Cooking with Jazz: It’s Not Summer Yet Greek Pasta Salad

5 cups cooked orzo pasta
2 cups chopped cucumber
2 cups halved cherry tomatoes
1 cup feta cheese
½ cup thinly sliced purple onion
Chopped fresh basil
Salt and pepper to taste

⅓ cup olive oil
3 tablespoons lemon juice
1 tablespoon minced shallots
2 teaspoons Dijon mustard
2 teaspoons honey
Salt and pepper to taste

-In a bowl whisk together olive oil, lemon juice, shallots, mustard, and honey. Whisk vigorously until emulsified.
-Toss together cooked orzo pasta, cucumber, tomatoes, cheese, onion, and basil. Add dressing and mix until well coated.

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Written By :

Jasmine Sronkoski is a writer for The Lorian.

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