½ cup plus 1 tablespoon extra-virgin olive oil, divided
2 (6-ounce) packages crumbled feta cheese
2 cups chopped red bell pepper
2 medium zucchini, quartered and sliced ¼ inch thick
1 (5.5-ounce) jar pitted Castelvetrano olives, drained and halved
1 cup chopped red onion
2 teaspoons lemon zest
¼ cup fresh lemon juice
2 tablespoons honey
1 tablespoon stone-ground mustard
1½ teaspoons kosher salt
¾ teaspoon ground black pepper
¼ cup chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
Garnish: fresh dill sprigs, ground black pepper, lemon zest
Instructions
Cook orzo al dente according to package directions. Rinse orzo under cold water to stop cooking process, and drain.
Place orzo in a large bowl; stir in 1 tablespoon oil. Stir in cheese, bell pepper, zucchini, olives, and onion until well combined.
For dressing: In a small bowl, whisk together lemon zest and juice, honey, mustard, salt, and pepper. Gradually whisk in remaining ½ cup oil until well combined. Stir in parsley, dill, and chives.
Add dressing to orzo, tossing until well combined. Garnish with dill, pepper, and zest, if desired. Serve at room temperature.
Notes
KITCHEN TIP: To make this delicious orzo salad a heartier main dish, add 2 pounds cooked scallops or peeled deveined fresh shrimp.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/lemon-herb-orzo-salad/