Zesty Lemon Crab Orzo Medley

Ingredients

• 1 lb lump crab
• 1 cup orzo
• 1 cucumber
• 0.5 red onion
• 1 cup italian plum tomato
• 0.5 green bell pepper
• 0.5 cup kalamata olives
• 0.5 cup feta cheese
• 0.25 cup extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tsp citrus zest
• 0.25 cup parsley
• 2 tbsp dill
• 1 tbsp fresh mint
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1Cook orzo according to package directions until al dente. Drain, rinse with cold water, and set aside to cool completely.
2. 2In a large bowl, combine the cooled orzo, picked lump crab meat, diced cucumber, red onion, Italian plum tomatoes, green bell pepper, Kalamata olives, and crumbled feta cheese.
3. 3In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, citrus zest, chopped fresh parsley, fresh dill, fresh mint, salt, and black pepper to create the vinaigrette.
4. 4Pour the vinaigrette over the salad ingredients and toss gently to combine everything thoroughly.
5. 5Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.