Name: Greek Orzo Pasta Salad with Creamy Tzatziki Dressing
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 8 ounces DeLallo Orzo or short pasta of choice; 1/2 medium red onion, finely diced; 1 lemon, juiced; 3 mini cucumbers, diced (about 1 1/2 cups diced); 8 ounces cherry tomatoes, halved or quartered; 6 ounces DeLallo Pitted Castelvetrano Olives or DeLallo Kalamata Olives, drained & torn in half or roughly chopped; 6 ounces DeLallo Roasted Red Pepper, drained, rinsed, patted dry & diced; 6 ounces feta, patted dry & cubed or crumbled; Kosher salt & ground black pepper, to season; 2 mini cucumbers, grated (about 1/2 cup grated); 5 ounces plain Greek yogurt (about 3/4 cup, 2% or full-fat recommended); 1 lemon, zested & juiced; 2 cloves garlic, finely chopped or grated; 2 tablespoons finely chopped fresh dill; 1 tablespoon extra virgin olive oil

Ingredients

8 ounces DeLallo Orzo Pasta or short pasta of choice

Creamy tzatziki dressing (see below)

1/2 medium red onion, finely diced

1 lemon, juiced

3 mini cucumbers, diced (about 1 1/2 cups diced)

8 ounces cherry tomatoes, halved or quartered

6 ounces DeLallo Pitted Castelvetrano Olives or DeLallo Pitted Calamata Olives, drained and torn in half or roughly chopped

6 ounces DeLallo Roasted Red Peppers, drained, rinsed, patted dry and diced

6 ounces feta, patted dry and cubed or crumbled

Kosher salt & ground black pepper, to season

For the creamy tzatziki dressing:

2 mini cucumbers, grated (about 1/2 cup grated)

5 ounces plain Greek yogurt (about 3/4 cup, 2% or full-fat recommended)

1 lemon, zested and juiced

2 cloves garlic, finely chopped or grated

2 tablespoons finely chopped fresh dill

1 tablespoon DeLallo Extra Virgin Olive Oil

Kosher salt and ground black pepper, to season

Directions

Cook the orzo: Bring a large pot of generously salted water to a boil. Once boiling, add the orzo and cook, stirring occasionally, until the orzo is cooked to al dente according to package directions, about 7-8 minutes. Drain and immediately rinse with cold water. Set aside to drain well.

Veggie prep: Meanwhile, as the orzo cooks, prep the remaining ingredients starting with the onion. Place the finely diced red onion in a small bowl and squeeze the lemon juice over top. Stir to combine and set aside to sit as you prepare the remaining ingredients. Slice the tomatoes, dice the cucumbers, tear or roughly chop the olives, etc. Once all of your ingredients are prepped, drain the lemon juice from the onions and discard.

Prep the creamy tzatziki dressing: Place the grated cucumber on a kitchen towel (or a few sturdy paper towels). Wring the towel over the sink to squeeze excess water out of the cucumbers; there will be a lot! Transfer the cucumbers to a medium bowl. Add the plain Greek yogurt, lemon zest and juice, garlic, dill, and olive oil. Season with 1/2 teaspoon kosher salt and ground black pepper as desired. Stir to combine. Taste and adjust seasoning as desired or stir in 1-2 tablespoons of water to thin out the consistency as desired. Set aside, or store in an airtight container in the refrigerator for up to 5 days.

Assemble Greek orzo pasta salad: To a large bowl, add the orzo, red onion, tomatoes, cucumber, olives, roasted red pepper, and feta. Pour the creamy tzatziki dressing over top. Toss to combine. Taste and adjust seasonings as desired. Serve immediately at room temperature or chill to serve cold. Enjoy!