Orzo Salad tested by Jenny

By Sophialuc

Ingredients

• 1 lb Orzo
• 1 tsp Dijon mustard
• 1/2 C olive oil
• 2 lemons, juiced
• Kosher salt and freshly ground pepper
• 2 C halved red and yellow cherry tomatoes
• 1 C slivered almonds
• 1 small red onion, finely chopped
• 2 green onions, thinly sliced
• 2 T chiffonade fresh basil leaves
• 2 T chiffonade fresh mint leaves
• 5 oz crumbled feta cheese

Preparation

Step 1

Bring a large pot of salted water to a boil over medium heat. Add orzo and cook until tender yet still firm, about 8-10 minutes. Drain into a colander and let cool.

Whisk together the Dijon, olive oil, and lemon juice in a large serving bowl. Season with salt and pepper, to taste. Add the cooled orzo, cherry tomatoes, almonds, red onion, green onions, basil, mint, and feta. Toss together and taste for seasoning. Add salt and pepper, if needed.