the best [+ so easy] orzo summer salad !

this has been my favorite summer salad for YEARS and I can’t believe I haven’t thought to share it with you guys until now. truly so sorry! but, it’s here now so you’re welcome. trust me, this will soon be a summer staple in your house too. greek-inspired, light + fresh, easy ingredients, minimal prep—incredible.

INGREDIENTS

• 1 lb orzo pasta

• 1 1/2 c. cucumber : cut into fourths

• 1/3 c. kalamata olives : sliced (Trader Joe’s pre-sliced work great!)

• 2 c. cherry tomatoes : halved

• 1 c. arugula

• 3 tbsp dill : chopped

• feta : crumbled as topping

• 1 tbsp extra-virgin olive oil

• salt + pepper : to taste

INSTRUCTIONS

start by cooking your orzo pasta as instructed on the box.

while that’s cooking, chop up your cucumber, kalamata olives, cherry tomatoes, and dill. set aside.

when your pasta’s done cooking, strain it, rinse it, and place it a large bowl in the fridge for ~30min or until it’s room temperature/slightly chilled. once that’s ready, take it out of the fridge and drizzle 1 tbsp of olive oil over your orzo. add in the ingredients you just chopped up (cucumber, olives, tomatoes, and dill) to your large bowl with the orzo. mix with a large spoon to combine. add salt and pepper to taste.

to make your plate, place your arugula in a bowl and add your orzo salad on top. crumble feta on top and add more salt + pepper if you desire.

this is a great “dish to pass” or a great side for any meal. I like to add salmon or chicken to this recipe to make it a full meal at home. this is also a dish that tastes even better the next day. store in the fridge (if there’s any left).