Orzo Salad With Salmon, Herbs, and Yogurt Vinaigrette recipe

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Ingredients

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

Nutrition Info

331.5 calories
carbohydrate: 46.7 g
cholesterol: 12.9 mg
fat: 9.9 g
fiber: 2.4 g
protein: 14.7 g
saturatedFat: 1.8 g
servingSize: -
sodium: 263.6 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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