Description
A refreshing and flavorful Smoked Salmon Orzo Salad combining tender orzo pasta with crisp cucumbers, tangy capers, and a creamy dill-infused dressing. Perfectly balanced with lemon zest and smoked salmon, this salad is an elegant yet easy dish ideal for warm-weather meals or light lunches.
Ingredients
Scale
Orzo and Vegetables
- 1 cup uncooked orzo
- 2 mini cucumbers (or 1/2 English cucumber), chopped
- 2 tablespoons red onion, chopped
- 2 tablespoons capers, drained
Protein
- 6 ounces sliced smoked salmon, torn into bite-size pieces
Dressing
- 2 heaping tablespoons mayonnaise
- 1 heaping tablespoon sour cream or plain Greek yogurt
- 1/2 teaspoon Dijon mustard
- 1/2 tablespoon olive oil
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/8 teaspoon garlic powder
- 1 tablespoon fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil, then add the orzo and cook until al dente following package instructions, typically about 8-10 minutes. Drain, rinse with cool water to stop the cooking, and drain thoroughly. Transfer the orzo to a large mixing bowl.
- Make the Dressing and Prep Ingredients: In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), Dijon mustard, olive oil, lemon juice, lemon zest, garlic powder, and fresh dill. Chop the cucumbers, red onion, and drain the capers, then add all these ingredients along with the smoked salmon to the bowl with orzo.
- Toss and Season: Gently toss all ingredients together until evenly coated with the dressing. Season generously with salt and pepper to taste. Adjust seasoning as needed.
- Serve: This salad can be served immediately, but chilling it for a short while enhances the flavors. It is best enjoyed cold to keep the freshness of the vegetables and the smoky flavor of the salmon.
Notes
- For a healthier twist, substitute sour cream with Greek yogurt and use light mayo or omit mayo entirely.
- Adding fresh herbs such as chives or parsley can enhance the flavor profile.
- If you prefer, capers can be rinsed to reduce saltiness.
- This salad keeps well refrigerated for up to 2 days; however, for best texture, consume within 24 hours.
- To make this meal gluten free, substitute orzo with a gluten-free pasta or quinoa.
