Ingredients

The following ingredients have 6 Servings
  • 12- ounces (340 g) low FODMAP gluten-free orzo, (such as Delallo)
  • Low FODMAP Lemon Salad Dressing, (made with coarse mustard)
  • 3 small seedless cucumbers,
  • 15 cherry or grape tomatoes, (halved)
  • ¼ cup (8 g) chopped fresh dill
  • ¼ cup (8 g) chopped fresh flat-leaf parsley
  • ¼ cup (16 g) chopped scallions, (green parts only)
  • 1 tablespoon finely minced lemon zest, (preferably made with a Microplane)
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • Cook the orzo in a large pot of salted water until al dente. Drain well. Place orzo in a big mixing bowl and drizzle with a bit of Low FODMAP Lemon Salad Dressing while it is still warm - just enough to coat.
  • Wash, dry, trim and thinly slice the cucumbers crosswise and add to the now room temp orzo. Add the halved tomatoes, dill, parsley, scallion greens and lemon zest. Add enough salad dressing to coat. Taste and season well with salt and pepper. Allow to sit for 15 minutes for flavors to meld and serve. We much prefer this freshly made. If you want to refrigerate, please bring all the way back to room temperature before serving and be prepared to refresh with a bit more dressing. You can try refrigerating in an airtight container for 24 hours.