Orzo Salad with Yogurt-Dill Vinaigrette
Orzo pasta is mixed with bright veggies and tossed in a creamy, yogurt-dill vinaigrette. Perfect for entertaining or a brown-bag lunch, this dish can be made up to 3 days in advance.
Servings 8
Calories 274kcal
Ingredients
- 1 pound orzo
- 1 cup peas fresh or frozen
- 2 medium carrots diced
- 1 medium red onion minced
Yogurt-Dill Vinaigrette
- 1 cup plain low fat yogurt
- 4 tablespoons parsley minced
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons lemon juice
- 2 cloves garlic grated
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Bring a large pot of salty water to a boil and cook orzo according to package instructions. When you have 2 minutes of cooking time remaining, add the peas to the pot. Strain peas and pasta and set aside.
- At the bottom of a large mixing bowl, whisk together the Yogurt-Dill Vinaigrette: yogurt through olive oil.
- Add orzo, peas, carrots and onion to the bowl with the vinaigrette and toss well to combine. Check for seasoning and adjust accordingly.
Notes
Dish can be made up to 3 days in advance if kept in an air-tight container in the refrigerator.
Over time, the pasta will absorb a bit of the vinaigrette so feel free to drizzle with a little extra olive oil or lemon juice or add a bit of salt if needed before serving.
Over time, the pasta will absorb a bit of the vinaigrette so feel free to drizzle with a little extra olive oil or lemon juice or add a bit of salt if needed before serving.
Nutrition
Calories: 274kcal | Carbohydrates: 50.3g | Protein: 9.4g | Fat: 4.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 4.2g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 309mg | Fiber: 4g | Sugar: 5.5g
