Ingredients
Scale
- 16 oz orzo
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 tsp dijon mustard
- salt & pepper
- 1 bunch green onions, sliced (about 1 1/2 cups sliced)
- 6 oz feta crumbles
- 1/2 cup pine nuts
Instructions
- Prepare orzo as directed.
- While orzo cooks, whisk together oil, vinegar, mustard and season with salt and pepper in a large bowl.
- Drain orzo and add to bowl with dressing. Toss until coated and cool to room temperature, stirring occasionally.
- When orzo is at room temperature, add onions, feta and pine nuts to pasta and toss until combined.
- Refrigerate for at least one hour.
- To serve, drizzle with olive oil and season with salt and pepper if necessary.
Nutrition
- Serving Size: 8 servings
- Calories: 434
- Sugar: 2 grams
- Fat: 24 grams
- Carbohydrates: 44 grams
- Fiber: 2 grams
- Protein: 12 grams