Lemony Greek Pasta Salad

Kosher salt
1 lb. orzo pasta
2 cucumbers, halved lengthwise, seeded, and sliced
1 c. Kalamata olives, pitted and sliced
6 oz. feta, crumbled
Grated zest of 1 lemon
2 T. freshly squeezed lemon juice
2 t. Dijon mustard
1 shallot, grated
Freshly ground black pepper
5 T. extra-virgin olive oil
1/4 c. fresh dill leaves, chopped

Bring a large pot of generously salted water to a boil. Add the orzo and cook per package directions. Drain and transfer to a large salad bowl.

Meanwhile, make the dressing. Whisk together lemon zest, lemon juice, mustard, and shallot. Add a few pinches of salt and pepper. Gradually whisk in the olive oil until emulsified, then stir in the dill. Taste and adjust seasonings as needed.

Pour the dressing over the still-warm orzo and toss evenly to coat. Let cool to room temperature, about 25 minutes, then fold in the cucumbers and olives. Scatter the feta over the top and serve.

Leftovers will keep in the fridge for up to 4 days. Bring to room temperature before eating.

Serves 4.

Adapted from Mighty Salads, p. 90.