Greek Orzo Pasta Salad with Fresh Dill
This Greek Orzo Pasta Salad is fresh and delicious, topped with a simple vinaigrette and chopped dill. A quick and perfect side dish for any meal!
Equipment
- 1 Pressure Cooker for cooking orzo
Ingredients
Main ingredients
- 10 oz Orzo pasta the star here, small but packs a bite
- 2 cups Cherry tomatoes chopped, juicy and bright
- 2 cups Cucumbers chopped, cool crunch
- 1 cup Red onion chopped, adds sharpness
- 1 cup Feta crumbled, salty and creamy
- ⅓ cup Olive oil smooth and rich
- 3 tablespoon Red wine vinegar gives that nice zing
- 1 Lemon juice of, fresh and citrusy
- 1 tablespoon Dijon mustard a tiny kick
- 1 teaspoon Dried oregano classic Greek vibes
- ½ cup Fresh dill chopped, the secret herb
- Sea salt to taste, but careful
Instructions
Instructions
- Begin by cooking the orzo pasta right in the pressure cooker. Pour in enough broth or water to cover the pasta by about an inch; this broth depth is key so the orzo cooks evenly.
- Lock the lid and check that sealing ring is snug so no steam escapes. Set your cooker to high pressure for just 3 minutes. Quick release as soon as timer dings to avoid the pasta getting mushy.
- While orzo's cooking, chop your tomatoes, cucumbers, and red onions. It’s fun to see it all pile up colorful and fresh in your bowl.
- Drain the orzo once the float valve drops and it’s safe to open. Let it cool a bit while you mix your dressing together. Whisk olive oil with red wine vinegar, lemon juice, dijon mustard, and oregano until smooth.
- Toss the cooled orzo with all the chopped veggies and crumbled feta. Pour over your dressing and stir gently to coat everything well.
- Last step, sprinkle fresh dill on top and season with sea salt. Pop the salad in the fridge for at least 30 minutes so the flavors meld together. Then it’s ready for your hungry crew.
Notes
This salad can be made ahead, up to 8 hours. It also holds well in the refrigerator for a few days.