Orzo Salad With Salmon, Herbs, and Yogurt Vinaigrette Recipe

Orzo Salad With Salmon, Herbs, and Yogurt Vinaigrette Recipe

  • 1 cup orzo pasta
  • Vinaigrette:
  • 1/3 cup plain low-fat yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • Salad:
  • 1 cup halved cherry tomatoes
  • 1 cup peeled and diced English cucumber
  • 3 3/4 ounces canned salmon, drained and flaked
  • 1 tablespoon minced fresh parsley
  • 1 1/2 teaspoons minced fresh chives
  • 1 1/2 teaspoons minced fresh dill
  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
  2. Whisk yogurt, lemon juice, olive oil, honey, lemon zest, salt, and pepper together in a bowl until vinaigrette is smooth.
  3. Mix tomatoes, cucumber, salmon, parsley, chives, and dill with the orzo; add vinaigrette and toss until coated.
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