Orzo Fig and Dill Salad
By Audrey Plant
Ingredients
16 oz (1, 1 pound box) orzo
1-pint grape tomatoes, halved
4 mini cucumbers, quartered
½ large red onion, ½ inch diced
1 cup kalamata olives, pitted and halved
⅓ cup fig balsamic vinegar
½ cup extra-virgin olive oil, plus 2 tablespoons
2 teaspoons kosher salt
1 teaspoon black pepper
¼ teaspoon red pepper flakes
1 tablespoon honey
1 tablespoon lemon zest
¼ cup fresh dill, minced
2 tablespoons fresh parsley, minced
7-ounces block feta, broken into large chunks
Instructions
Using a large pot, fill with water and preheat on high till boiling. Cook orzo according to box in salted water. Drain and place into a large mixing bowl, drizzle 2 tablespoons of olive oil over top and mix till well combined. Cool past for 30 minutes
Combine tomatoes, cucumbers, red onion, kalamata olives, and orzo together.
In a medium bowl whisk together balsamic vinegar, olive oil, salt, pepper, red pepper flakes, honey, and lemon zest.
Pour over top and fold pasta until well-coated.
Sprinkle dill, parsley, and feta over top and fold until combined.
Serve at room temperature or chilled. Refrigerate for up to 4 days.
