Orzo Salad With Salmon, Herbs, and Yogurt Vinaigrette

The rice-shaped pasta known as 'orzo' is a favorite for salads. Here, it's topped with a low-fat yogurt dressing that's also delicious on grilled chicken or a green salad.

• Preparation Time: 25 mins
• Cooking Time: 16 mins
• Total Time: 41 mins
• Calories: 332 Calories

Ingredients

• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 cup halved cherry tomatoes
• 1 tablespoon minced fresh parsley
• ⅛ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon coarse salt
• 1 cup orzo pasta
• ⅓ cup plain low-fat yogurt
• 1 cup peeled and diced English cucumber
• 3 ¾ ounces canned salmon, drained and flaked
• 1 ½ teaspoons minced fresh chives
• 1 ½ teaspoons minced fresh dill

Recipe Instructions

Step 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.

Step 2

Whisk yogurt, lemon juice, olive oil, honey, lemon zest, salt, and pepper together in a bowl until vinaigrette is smooth.

Step 3

Mix tomatoes, cucumber, salmon, parsley, chives, and dill with the orzo; add vinaigrette and toss until coated.